Zucchini/Courgettes Simmered in White Sauce

Name: Zucchini/Courgettes Simmered in White Sauce (Shijar bil-Salsa ‘l-Bedha)
Yield: Makes 5 servings
Cuisine: Iraqi
Ingredients: ¼ cup (1½ oz/45 g) currants or raisins; ¼ cup (2 oz/60 g) grated Pecorino Romano cheese, or 1 oz/30 g shredded mozzarella; 5 medium to large zucchini/courgettes (choose fat ones if possible); 1 teaspoon salt; 2 cloves garlic, grated; 1 medium onion, finely chopped; ½ teaspoon salt; 1 lb (450 g) ground/minced meat; 2 heaped tablespoons flour; 3 cups (715 ml) liquid, half broth or water and half milk; ¼ teaspoon black pepper; ¼ cup (½ oz/15 g) chopped fresh dill, or 1 teaspoon dried dill weed; ½ teaspoon each black pepper, allspice, and cinnamon; ¼ cup (1 oz/30 g) breadcrumbs; ½ cup (1 oz/30 g) chopped parsley; 1 tablespoon oil

Shijar bil-Salsa ‘l-Bedha

Preparation info

Makes
5
servings

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

An elegant dish in which halved zucchini are stuffed with a meat mixture and simmered in white sauce. It is not as familiar as the traditional tomato stew, but it surely does make a refreshing change.

Ingredients

5 medium to large zucchini/courgettes (choose fat ones if possible)

Asia
Iraq
Main course

Method

Preheat oven to 400°F/200°C/gas mark 6.
Cut off both ends of zucchini, and split into halves, lengthwise. Scoop out the inside and reserve pulp if it is not seedy.
Briefly brown zucchini halves in a small amount of oil. Alternatively, brush or