Spiced-Lamb-Stuffed Zucchini
Contributed by Mohammed Antabli and Anissa Helou
4 medium zucchini (2 1/4 pounds)
1/2 cup short-grain rice, such as arborio, soaked for 20 minutes and drained
1/4 teaspoon turmeric
1/2 pound ground lamb
1 tablespoon unsalted butter, softened
1/2 teaspoon cumin seeds
1/4 teaspoon ground cumin
Salt and freshly ground pepper
1 1/4 cups water
1 pound tomatoes, sliced 1/4 inch thick
Halve the zucchini lengthwise and scoop out the flesh, leaving 1/4-inch-thick shells. Reserve 1 cup of the zucchini flesh and finely chop it.
In a large bowl, mix the drained rice with the turmeric. Add the chopped zucchini, lamb, butter, cumin seeds, ground cumin and 1/4 teaspoon each of salt and pepper. Using your hands, gently knead the mixture until blended. Add 1/4 cup of the water and knead until evenly moistened. Stuff the zucchini halves with the lamb filling.
Line the bottom of a large,
deep skillet with the tomato slices and season lightly with salt and pepper. Arrange the stuffed zucchini halves on top of the tomatoes in a single layer. Add the remaining 1 cup of water to the skillet and bring to a boil. Cover and simmer over moderately low heat for about 25 minutes, until the lamb is cooked through and the rice is tender.
Transfer the zucchini to a platter. Cook the tomatoes over high heat, mashing them, until thickened, about 4 minutes. Spoon the tomatoes over the zucchini and serve.
MAKE AHEAD The zucchini can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before proceeding.
SERVE WITH Plain Greek-style yogurt and warm pita.
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