Name: Zucchini Stuffed with Ground Meat
Yield: Makes 4 to 6 servings
Ingredients: 1/4 cup long-grain white rice; 1 teaspoon corn oil; 1/2 pound ground beef; 2 pounds medium or small zucchini, about 5 total; 2 tablespoons plus 1 teaspoon salt; 1 pound tomatoes; 1/2 teaspoon pepper; 1 cup tomato juice; 2 tablespoons ghee (clarified butter, see Tips, below)

Editor's note: This recipe is adapted from Magda el-Mehdawy's book My Egyptian Grandmother's Kitchen. Mehdawy also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

To read more about Mehdawy and Egyptian cuisine, click here.

Stuffed vegetables are much loved by Egyptians, and some version of this versatile side dish (stuffed eggplants, peppers, zucchini, and tomatoes are the most popular) will be found at most big, family-style meals and on every restaurant menu. The idea is probably Persian in origin, and has universal appeal. One enormous benefit is that stuffed vegetables are also delicious served at room temperature or cold.

Egyptian zucchini are small and slender, averaging about 6-8 inches in length and about 1 1/2 inches in diameter. But this recipe works just as well with the larger Western vegetables.

Magda el-Mehdawy shares her tips with Epicurious:

Ghee is available at Middle Eastern markets and by mail order from Kalustyan's (212-685-3451).

Recipe notes

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