Moroccan Stuffed Summer Squash
It would be unjust to discuss Moroccan cuisine without first discussing the hospitality. Moroccan culture revolves entirely around hospitality, it is the most welcoming to strangers, and towards different cultures. You may find yourself meeting someone on the street and the next thing you know you will be received as a guest at their dinner table. While travelling home to care for my mother recently, I received many invitations from friends, family and even friends of friends. It is not just a matter of small talk or common courtesy, the invitations extended from friends are sincere and the host always looks forward to receiving their guest. In fact it can be rude to turn down an invitation no matter how many prior obligations you have. As is customary to a Moroccan stay, the host goes to massive costs to entertain you, using the best plates and silverware, offering meals with courses and always ending the meal with a platter of fruits and the famous Moroccan mint tea. Even the poorest families will share all that they have to express to their guests their respect and generosity.
The guest is greeted at the door by the host with a warm marhaba (welcome) , that begins with kisses on the cheeks and inquiries about the health of the individual and their family, and it always ends with a “god bless you and your family,” as family is central to Moroccan culture. After the exchange of pleasantries is finished, the guest is taken to the salon, similar to a formal dining room, the salon is reserved for special occasions and important guests. The room is a vibrant space decorated with traditional Moroccan ottomans, plush floor cushions, beautiful lamps that are intricately carved by hand, and colorful rugs.
Now, it is not customary for guests to help prepare meals when being invited over for dinner, but I wanted my daughter to have the entire experience of what it means to cook in Morocco-- from the Souk to the kitchen. The first morning we spent at my friend’s home we headed to the Souk to gather everything needed for our meal. I wore my traditional Moroccan dress called a “djellaba” and carried a woven basket to put goods in. As we entered the souk, the smells, colors, and sounds brought back old familiar memories and I felt like I took a walk back in time to forty-five years ago. That same little girl who was once so excited to tail behind her parents at the Souk was reawakened. The sight of Moroccan antiques, farm fresh produce, spices, herbs, nuts, pastries and even live chicken had me giddy with excitement. The Souk is like a giant farmers market, where all produce is locally grown and in season. I got carried away gathering more and more groceries in my basket than needed.
Heading back to my friend’s home we created a delicious recipe using the star of everyone’s summer garden: zucchini. While some may get bored of all the zucchini they grow throughout the summer, I love the squash for it’s versatile use, it blends well with so many flavors both sweet and savory. I am never surprised to open my front door and find zucchinis on my porch with notes from neighbors who are harvesting way more of it than they can eat.
This popular squash is packed with nutrients; it is high in fiber and water, as well as vitamins and minerals, which are mostly found in the skin so remember to leave that part on! We decided to make a stuffed zucchini dish using lots of cumin- this particular dish reminds me of the quality time spent in the kitchen with my dad when I was younger. It was one of his favorites to make, and while I was too young to cook he would let me join him in the kitchen teaching me the importance of vegetables and how to make them taste especially good by using the right spices.
Cumin is one of the staple spices used in Moroccan cuisine, and has exceptional health benefits being rich in iron, calcium, zinc, and magnesium. My grandmother always called it the miracle seed-- using it to help alleviate period pain, sore muscles and relieve indigestion.
This is a recipe that you can really play around with, if you don’t like zucchini you can try stuffing peppers or other squash or potatoes. I/ve found it’s a great way to get kids to eat lots of vegetables without even knowing it. If you would like you can also top with cheese a few minutes before it’s finished cooking.
Moroccan Stuffed Summer Squash
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**Amina Hone | 09.23.2020**
* prep time: 30 min
* cook time: 45 min
* total time: 1 hour 15 min
**Servings: 6-8 **
Hamburger + Rice
1/2 tsp ground ginger
1 tsp ground white or black pepper
2 tsp ground cumin
1/2 TBSP salt
1 TBSP paprika
2 TBSP minced parsley
1/4 cup finely grated onion
1/2 tsp turmeric
3/4 cup rice (cooked halfway)
Sauce
Pinch of cayenne (optional)
5 cups of pureed tomatoes seeded and peeled
2 TBSP cilantro minced
4 cloves of garlic crushed
1 TBSP paprika
1 tsp ground cumin
1 1/2 tsp of coriander seeds ground
1/4 tsp of black pepper
2 tsp of salt
3 TBSP Olive Oil
3 medium green zucchini cut into 1/3 pieces or 3 round heirloom squash cut in half
Instructions:
2. In a medium bowl, mix hamburger, onion, parsley, paprika, ginger, cumin, salt and mix until well combined. Add rice and mix again with your hands. Using hands, form meat mixture into balls about 1 inch in diameter or less.
3. In a large stove pan or saucepan place pureed tomatoes, garlic, olive oil, cilantro, cumin, black pepper, coriander, paprika and salt and mix well. Remove a cup of the sauce and set aside.
4. Stuff each zucchini with the meatball mixture and set directly into the saucepan. Pour the reserved cup of sauce over the stuffed zucchini. turn on the stove and bring to boil. Turn down the heat to medium-low. Check every 10 min to make sure the sauce hasn't evaporated and give it a gentle stir.
5. The zucchini is ready when the sauce has thickened and the zucchini is soft when poked with a fork or a knife. if the sauce has thickened and the zucchini is not done, you can add 1/4 cup of water or chicken broth and cook it again on a simmer.
Note: This can also be made plant based using beyond meat and adjusting cooking time accordingly
