Born and raised in Istanbul, Lemi Nifusi moved to Israel when he was 14 and started working in restaurants at a young age. Today, he hosts private events and runs a catering company that specializes in Turkish cooking. This stuffed vegetable recipe was passed down in his family for generations. “The taste of this dish reminds me of my childhood, my grandmother, and my mother,” he says. “This is the culinary heritage I grew up with, and I am proud to have the privilege of preserving it and passing it on to future generations.”
In “The Turkish Cookbook” by Musa Dağdeviren, chef of the renowned Çiya restaurant and a researcher of Turkish cuisine, a similar recipe is attributed to Turkish Jewry. The combination of caramelized sugar at the bottom of the pan, tomato sauce, and the delicate anise aroma of chopped dill creates a deep, slightly sweet, and unique flavor. Nifusi made a few minor adjustments to the traditional recipe, adding a spoonful of spicy harissa to the sauce. The fusion of North African harissa with this Turkish dish feels fitting for someone born and raised in Istanbul, now living with his family in Israel.
He served this dish at the “House Pot” lunch series at Cafe Asif.
Ingredients
5 medium-sized zucchinis
5 red bell peppers
3 tablespoons olive oil
1 tablespoon sugar
For the filling:
½ cup jasmine rice
500 grams (1.1lbs) ground beef
½ cup breadcrumbs
½ bunch parsley, chopped
1 onion, grated
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon sweet paprika
½ teaspoon dried mint
Zucchini cores (from the zucchinis above)
For the sauce:
1½ cups (400 grams) crushed tomatoes
2 cups water
5 garlic cloves, peeled
1 tablespoon harissa
1 tablespoon tomato paste
1 teaspoon salt
½ bunch dill, chopped
For the yogurt dip:
750 grams (26.5 oz) goat milk yogurt
½ bunch dill, finely chopped
Preparation
- Soak the rice in cold water for 1 hour. Drain.
- Prepare the vegetables: Cut off the stems of the peppers and remove the seeds. Using a zucchini corer, hollow out the zucchinis and set the flesh aside. Make a few shallow slits along the zucchini skins.
- Prepare the filling: Place all the filling ingredients, including the drained rice, in a bowl and mix well.
- Fill the zucchinis and peppers with the mixture, leaving some space at the top to allow the rice to expand during cooking. Avoid packing the filling too tightly.
- Add the bottom of a saute pan and stir to combine. Arrange the stuffed vegetables in the pot and cook over high heat until the dish begins to simmer and caramelize, about 3-5 minutes.
- Meanwhile, mix the sauce ingredients in a bowl. Pour the sauce over the vegetables and bring to a boil. Reduce the heat to low, cover, and cook for about 1½ hours. Alternatively, cover with foil and bake in a preheated oven at 200°C (400°F) until the vegetables are tender and slightly browned, about 2 hours.
- Remove the foil and brown the top in the 200°C (400°F) oven, about 10 minutes.
- Mix the yogurt and dill in a bowl and serve with the stuffed vegetables.