Rami Levy Shares Holiday Recipe for Stuffed Zucchini Boats

Supermarket chain owner Rami Levy is offering a special recipe for stuffed zucchini boats with meat and rice to "spoil" millions of Israelis ahead of the Sukkot holiday. The dish, described as both delicious and visually appealing, is presented as an ideal festive meal.

The recipe calls for 15-18 small zucchini, hollowed out and filled with a mixture of 700 grams of ground meat, chopped parsley, cilantro, celery, half a cup of rice, two cloves of garlic, one tablespoon of silan (date syrup), three tablespoons of pomegranate molasses, two tablespoons of olive oil, and a blend of spices including salt, black pepper, ras el hanout or baharat, and cinnamon.

A sauce to accompany the dish is made from three cups of boiling water, three tablespoons of tomato paste, one tablespoon of silan, three tablespoons of pomegranate molasses, two tablespoons of olive oil, and the same spice blend as the filling. The zucchini are placed tightly in a pot, covered with the sauce, brought to a boil on the stovetop, and then baked in a 180-degree Celsius (350 F) oven for two hours until very tender.

For an enhanced appearance, the recipe suggests removing the lid for the last 5-10 minutes of baking to achieve a slight browning. The dish is finished with a garnish of chopped parsley and fresh pomegranate seeds and is best served hot. Throughout the cooking process, it is important to monitor the liquid levels in the pot.