Label
All
0
Clear all filters

Sephardic Stuffed Onions, Potatoes and Courgettes

Rate this recipe

banner
Preparation info
  • Serves

    Four

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Stuffed vegetables are a hallmark of the Sephardic kitchen – it is said that the filling represents abundance. The flavours and aromas in this stuffing originate from cardamom and allspice, tinted with tomato. These are as delicious served cold as warm.

Ingredients

  • 4 potatoes, peeled
  • 4 onions, skinned
  • 4 courgettes (zucchini), halved widthways</

Method

  1. Bring a large pan of salted water to the boil. Starting with the potatoes, then the onions and finally the courgettes, add to the boiling water and cook until they become almost tender but not cooked through. Allow about 10 minutes for the potatoes, 8 minutes for the onions and 4–6 minutes for the courgettes. Remove the vegetables from the pan and leave to cool.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title