This dish, served to me in a home in the small, southern Anatolian town of Kilis on the Turkish-Syrian border, is a quintessential slow-cooked Mediterranean dish: juicy, unctuous, delicious.
When I first ate it, I was especially intrigued by the fact that the outside of the vegetable was soft, while its stuffing remained slightly crunchy. Toasted chickpeas endow the stuffing with a warm, nutty flavor. Toasted chickpeas are available from Middle Eastern and Indian grocers.
This recipe may be prepared in advance, then reheated just before serving.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.