In the Syrian tradition we make a lot of stuffed vegetables that in Arabic are called Mehshi, which means stuffed. We scoop out the center of eggplant, onions, squash, tomatoes and fill with a meat and rice filling. I found this recipe for stuffed carrots in the Taste Cookbook, a kosher cookbook published by Yeshiva of Flatbush and used a vegetarian and herb rice filling. I love the vibrant orange colors in this recipe! —Joy Betesh
For the stuffing
medium onion chopped
cloves garlic chopped
cup dill chopped
scant kosher salt
1 1/2 cups
4 inch pieces of thick carrots peeled
For the Sauce
Sweet potatoes sliced 1/2 inch thick
8 oz. can tomato sauce
tamarind sauce or prune butter
Juice of 1 lemon
dried apricots sliced
In This Recipe
Saute the onion and garlic in the olive oil till wilted. Add the water and salt, bring to a boil and then add rice. Cook the rice till all the water is absorbed....the rice will still be hard. Add the parsley, dill, mint, allspice, cinnamon, cumin to the rice. Set aside till cool.
In a large pot boil the carrots till slightly tender. When cool enough to handle, core the carrots, leaving the bottom intact. Stuff the carrots with the rice mixture.
To prepare the sauce, combine the tomato sauce, water, tamarind or prune butter, lemon, sugar and mint in a sauce pan and cook til well blended and comes to a boil.
In the bottom of a dutch oven or roaster that has been lightly filmed with olive oil, place the sweet potato slices in one layer overlapping if necessary.Place the stuffed carrots on top of the sweet potatoes and tuck the apricots in between the carrots. Pour the sauce over the carrots, cover and bake in a 350 degree oven for 2 1/2 hours till most of the sauce has been absorbed.