Shared by Svetlana Davydov and her Granddaughter Elena
Shared by Svetlana Davydov and her Granddaughter Elena
Stuffed Vegetables and Grape Leaves
Yield: 4-6 servingsTime: 1 hour active plus 1 hour 30 minutes inactive
Stuffed Vegetables and Grape Leaves
Yield: 4-6 servingsTime: 1 hour active plus 1 hour 30 minutes inactiveFamily Journey
Tashkent, UzbekistanSanta Severa, ItalyQueens, NY
Long Island, New York
When Svetlana Davydov was growing up in Uzbekistan, her family lined the floor of their sukkah with rugs and decorated the hut with pears, apples, melons, and pumpkins. These stuffed vegetables were part of the elaborate holiday menu.
Read more about Svetlana's family in "Pelmeni, Samsa, and More Uzbek Recipes From a Bukharian Grandmother" and try their recipes for pelmeni, plov (rice pilaf), and manti (Uzbek dumplings).
This recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!
Ingredients
- 3 large zucchini
- 1 pound ground beef
- 1 bunch cilantro, leaves and tender stems finely chopped
- 1 medium tomato, cored, peeled, seeded, and finely chopped
- 1 cup finely chopped sweet onion, such as Vidalia or Walla Walla, or yellow onion, plus 1 large sweet or yellow onion, thinly sliced
- ½ cup medium-grain rice, rinsed and drained
- Kosher salt and freshly ground pepper
- ⅓ cup water
- 3 red or green bell peppers, tops cut off and seeds and inner ribs removed
- 6-8 canned or jarred grape leaves, rinsed and drained
- ½ cup extra-virgin olive oil
- ½ cup passata/strained tomatoes
Preparation
Step 1
Cut each zucchini crosswise into 3 pieces and hollow out the insides with a melon baller or small spoon. Finely chop the zucchini flesh and set aside in a bowl.
Step 2
Put the ground beef, cilantro, tomatoes, chopped onion, rice, 1½ teaspoons salt, ¼ teaspoon pepper, and the water in a large bowl. Mix the filling ingredients with your hands or a wooden spoon until well combined. If you want to check the seasoning, fry a small spoonful of the filling and taste; adjust with more salt and pepper if needed.
Step 3
Stuff the vegetables: Stuff the zucchini pieces and the bell peppers with the filling (the center pieces of the zucchini will be open on both ends, so just pack the filling tightly). One at a time, lay the grape leaves flat on the work surface and spoon about 2 tablespoons of filling on to the middle of the lower half of the leaf. Fold the sides over the filling and roll up the leaf from the bottom, tucking in the left and right sides as you go; the result should look like a small burrito or spring roll.
Step 4
Heat the olive oil in a Dutch oven or other large heavy-bottomed pot over medium heat. Add the sliced onion and cook until nearly translucent, 8 to 10 minutes; don't let the onion brown. Add the reserved chopped zucchini flesh, the passata, and 1 teaspoon salt, bring to a simmer, and cook, stirring constantly, until the sauce is slightly reduced and thickened, 2 to 4 minutes. Taste and adjust the seasoning with more salt if needed.
Step 5
Reduce the heat to low and carefully layer in the stuffed vegetables, tucking the grape leaves around the zucchini and peppers. Stir 1 teaspoon salt into 1/4 cup water and pour it over the vegetables. Place an upside-down plate on top of the stuffed vegetables; alternatively, cut a round of parchment paper to fit and lay it over the vegetables.
Step 6
Cover the pot and simmer the stuffed vegetables until completely tender, 1 to 1½ hours. Carefully transfer the vegetables and grape leaves to a large platter.
Step 7
Taste the sauce and adjust the seasoning with more salt and pepper if necessary, then spoon it around the vegetables. To serve, carefully cut the peppers in half, and give everyone at least one portion of zucchini, pepper, and stuffed grape leaf, along with some of the sauce.
