Zucchini with Bulgur (Stuffed)

Ingredients

• 1 kg zucchini
• 1/2 cup coarse bulgur
• 1/4 cup cooked chickpeas, half-done
• 1 small onion, finely chopped
• 1 tomato, diced
• Fresh mint
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• Salt
• 1/4 cup vegetable oil or ghee, as desired
• 2 tbsp tomato paste
• Zucchini with bulgur recipe by a chef and friend of Shou Tabkhin Today:
• Um Taha Al-Hamawi
• Click the name Um Taha to visit her page on our site and enjoy her delicious recipes
• For stuffed zucchini with rice and meat, see: Zucchini and Stuffed Grape Leaves

Method

1. Wash the bulgur well and drain it.
2. Add the tomatoes and chopped onion, the half-cooked chickpeas, chopped mint, cumin, salt, and pepper, and stir.
3. In a skillet, heat the oil or ghee until hot, then pour it over the bulgur mixture and stir.
4. Set the filling aside. Hollow out the zucchini, wash them, and drain.
5. Stuff the zucchini with the bulgur mixture until each is filled to the top without pressing the filling inward, unlike rice-and-meat stuffing.
6. Place the zucchini in a pot and cover them with water, adding two tablespoons of tomato paste and a pinch of salt.
7. When the broth boils, reduce the heat and leave the pot on low heat until the zucchini are cooked.
8. Note: We recommend using oil rather than ghee and reducing the quantity for those following a diet.
9. Zucchini with bulgur recipe from a cook and friend of the Sho Tabkhin Today website:
10. Um Taha Al-Hamwi
11. Click on the name Um Taha to visit her profile page on our site and enjoy her recipes.
12. To make zucchini stuffed with rice and meat, here is the link: Kousa and stuffed grape leaves
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