Stuffed vegetables are a very popular in the Middle East; stuffed zucchini, aubergine, carrots, potatoes, cabbage, vine leaves and more. The most common in my house growing up where aubergine, zucchini, vine leaves and cabbage. My Mama could spend hours making large pots of these stuffed vegetables that could last from hours to days. They are a real family favourite. While these are usually stuffed with meat and rice, I have made mine vegetarian and a lot more nutritious.
As I have said in a previous post, I was practically raised on traditional Palestinian stuffed vegetables. They are my favourite thing to eat, and they represent the perfect joining of childhood memories from my past with my desire to have a healthy, organic plant based diet of my present. These stuffed vegetables are my favourite things to recreate and also the hardest as the originals are just so delicious.
When I was younger, my mother used to sit with a large pan of zucchinis and aubergines on one side of her and a large bowl of mixed lamb, rice and herbs on the other. She would sit there coring the vegetables, and ask me to stuff the hollow zucchinis and aubergines with the fragrant rice mix. I would usually come in half way through and help her on the home-run. She was always very appreciative of my help and I still cherish those times we spent together doing something we both loved, and creating lifelong passions for healthy food cooked to taste good and bring people together.