Zucchini Rolls Stuffed with Halloumi

Name: Zucchini Rolls Stuffed with Halloumi
Yield: Serves 4 as a main course, or 6 to 8 as an appetizer
Ingredients: Salt; 3 to 4 tablespoons olive oil; 3 large zucchini (each about 11 ounces/310 g), or 3 to 4 medium-long eggplants (about 2 pounds/1 kg total); ½ pound (225 g) halloumi cheese (see Note); 10 fresh mint leaves, chopped; Toasted freekeh or bulgur pilaf, for serving; 1 teaspoon Maraş pepper or a good pinch of crushed red pepper flakes, to taste (freshly ground black pepper works as well); ¼ cup (20 g) ground walnuts; 1 tablespoon minced garlic; ½ teaspoon ground allspice; 2 cups (480 ml) Basic Tomato Sauce, warmed, for serving

Preparation info

Serves
4
as a main course

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

They are called rulos or revoltinos, these “mock” stuffed vegetables, writes Claudia Roden in her Book of Jewish Food. Stuffed with lean ground meat combined with bread crumbs and allspice, rulos de berengena (eggplant rolls) are on the list of every Istanbul caterer, she writes, served at Jewish celebrations in Istanbul and beyond. Here I substitute halloumi cheese in my zucchini or eggplant rolls, adding chopped walnuts and garlic. I like them as a main course,