Name: Sephardic Stuffed Onions, Potatoes and Courgettes
Yield: Serves Four
Ingredients: 1.5 ml/¼ tsp ras al hanout or curry powder; salad, to serve (optional); 45–60 ml/3–4 tbsp tomato purée (paste); 4 courgettes (zucchini), halved widthways; 2–4 garlic cloves, chopped; 45–60 ml/3–4 tbsp olive oil; 4 potatoes, peeled; 4 onions, skinned; 90–120 ml/6–8 tbsp vegetable stock; salt and ground black pepper; seeds of 2–3 cardamom pods; juice of ½ lemon; large pinch of ground allspice; 30–45 ml/2–3 tbsp chopped fresh parsley

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

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.

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Sephardic Stuffed Onions, Potatoes and Courgettes

Ingredients

Method

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