Sephardic Stuffed Onions, Potatoes and Courgettes

Preparation info
  • Serves


    • Difficulty


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.


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


  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.