• Make it vegetarian using mixed vegetables, mushrooms, lentils or quinoa instead of meat.


INGREDIENTS

• 4 small zucchinis

• 3 medium tomatoes

• 3 bell peppers, any color

• 4 baby eggplants

FILLING

• ½ large onion

• 1 pound ground beef

• 1 cup raw rice

• ½ cup parsley

• ¼ cup mint, optional (has a strong flavor)

• 2 teaspoons Jamie Geller Baharat

• 1 chopped tomato

• 1 tablespoon salt

• ½ teaspoon black pepper

SAUCE

• 4 tablespoons tomato paste

• 3 cloves garlic, crushed

• 3 cups water

• 1 teaspoon Salt

• ¼ teaspoon black pepper

PREPARATION

• Cut your veggies! You can use a knife and spoon or make it easier with a corer for the zucchini and eggplant.

• Mix the filling ingredients in a bowl.



• Stuff your veggies! Don't pack it in tightly, just make sure it's filled all the way. You can tap the bottom of the veggies against the counter to fill the gaps. Leave ¼ inch of space at the top because the rice expands while it cooks.

• Place the veggies into a large pot with the open parts facing upwards.

• In a separate bowl, mix the tomato paste, garlic, water, salt and pepper.

• Pour the sauce over the veggies. Cover and simmer for 1 hour.
Serves 8

The word baharat means “spice” in Arabic and refers to the aromatic blend of spice used throughout North Africa. This versatile spice blend is a great addition to any pantry. This all-purpose blend is as integral to Middle Eastern, particularly Lebanese, cuisine as garam masala is to Indian cuisine

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My go-to spice blend when I'm out of Baharat is a simple mix of equal parts ground cumin, ground coriander and smoked paprika. I sometimes add black pepper as well. The flavour profile is different but I've found this blend to be equally delicious.

It's easy to use small sharp knife to run around slowly the inside small eggplant to core the amount you want out. Or a Lebanese or Greek shop have the corer