Food coverage is supported by a generous donation from Susan and Moses Libitzky.
Unlike the recent High Holidays, Sukkot doesn’t have traditional dishes, per se. It is common to enjoy seasonal foods, stuffed foods and shareable foods to consume under the sukkah. Also known as the Feast of Booths, the weeklong harvest holiday this year starts on the eve of Oct. 16. It comes during a time of pumpkin-laden dishes, falling leaves and the blitz of Halloween decor and pumpkin spice lattes. But certainly Sukkot is so much more than that!
Last year, I shared a series of stuffed appetizers and bites to celebrate this harvest holiday. This year, I’ve maintained the theme but with a focus on hearty main dishes.
Kousa Mahshi is a dish of stuffed summer squash, thought to have originated in Syria or Lebanon. While it may be somewhat tedious to core, stuff and cook the zucchini, with a dish like this I often adopt the saying “many hands make light work,” and everyone can stuff their own for an experiential meal. While this dish is often filled with rice and meat, I’ve opted to keep my version plant-based, with lentils that cook in a simple yet flavorful broth spiced with baharat seasoning.
Baharat is a spice blend that typically contains a combination of black pepper, cloves, coriander, paprika, cardamom, nutmeg, cumin and cinnamon. If you can’t find baharat, use ras el hanout, garam masala or Persian advieh in its place. I typically get my baharat blend from Burlap & Barrel, New York Shuk or our local Oaktown Spice Shop. Serve with a dollop of labneh or plain yogurt for a shareable meal under the stars of your sukkah.
Lebanese-Style Lentil-Stuffed Zucchini
Serves 8 to 10
Total time 1 hour 30 minutes — active time 30 minutes
- ⅓ cup long-grain basmati rice, rinsed
- ⅓ cup green lentils, rinsed
- ¼ cup sunflower seeds
- 1 small yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- ⅓ cup packed fresh parsley, finely chopped
- ⅓ cup packed fresh dill, finely chopped
- 3 Tbs. dried mint
- 14-oz. can diced tomatoes
- 2½ cups vegetable broth, divided
- 6 Tbs. extra-virgin olive oil, divided
- 4 tsp. baharat seasoning
- 2 tsp. kosher salt, divided
- 8 to 10 medium-size zucchini
- 3 Tbs. tomato paste
- Juice of 1 lemon
To make the filling, in a large bowl combine the rice, lentils, sunflower seeds, onion, garlic, parsley, dill, dried mint, canned tomatoes, ½ cup vegetable broth, 5 Tbs. olive oil, and baharat and 1 tsp. kosher salt, mixing to combine. Let sit for 30 minutes.
Prepare a large pot for stacking the zucchini, adding the remaining 1 Tbs. olive oil and ½ cup of the filling to create a “bed” for the zucchini.
To prepare the zucchini, use a paring knife to remove the tip, and then cut each in half. Use the paring knife and/or a corer or teaspoon measure to scoop out the filling of the zucchini and discard. Leave about a ¼-inch border.
Fill each zucchini with the lentil and rice filling and stack in the pot. The zucchini should fit snugly.
In a medium bowl, whisk together the remaining 2 cups of vegetable broth, tomato paste and remaining salt. Pour over the zucchini.
Cover the pot with a lid, and cook over medium heat until boiling.
Reduce the heat to low and let simmer for 45 to 60 minutes, or until the zucchini is soft and the rice and lentils are fully cooked. Squeeze lemon juice over the zucchini, top with labneh or plain yogurt as desired, and serve.
