Cooking with Mom- "Shujer"

As part of my New Years Resolution, on my non-dinner Sundays, I spend the day with my Mom making an Iraqi dish together. My Bibi (grandma in Arabic) was known for her cooking skills both in taste and quantity. I remember sitting at her kitchen table spending hours wrapping up dolmas (stuffed grape leaves) or shaping kibeas (meat dumplings made with cracked wheat), and I hope I inherited her patience!

So every other Sunday, I tell my Mom what I would like to learn to prepare and as we are working in the kitchen, I am typing away notes on my computer. Our first preparation was “Shujer “- Zucchini in Meat Tomato Sauce. If a particular dish screams out to you, please leave a comment requesting it for a Sunday dinner and I will definitely eventually integrate it into my menus.  

P.S. My Uncle Safa published a book with all of my Bibi’s recipes that can be purchased for your Kindle. Please visit here. {My recipes posted here are my Mom’s take on some of those dishes}

Shujer

Serves 4 to 6

Ingredients:

6 Zucchinis

2 tsp. salt, divided

1 TBS Canola oil

1.25 lbs. ground turkey (or beef)

4 garlic cloves, chopped

1 tsp. Baharat seasoning

4 oz. tomato paste

14.5 oz reduced sodium chicken broth (1 can)

Two hours before cooking:

Cut the tops off of zucchinis. Slice the zucchinis in half and put in a sieve. Sprinkle them with 1 tsp. salt and let sit. This removes the water from the vegetable.

Remaining Steps:

Set the oven to Broil. Spray a baking sheet with cooking spray and arrange the zucchini skin side down on the sheet. Spray the exposed side of the zucchini with cooking spray. Broil until browned. Take out from oven and flip each slice over. Put back in broiler to brown other side. Set aside.

Meanwhile, in a pot, heat the oil and brown the meat and 1 tsp. salt. Add the garlic. When most of the juices are evaporated, add the Baharat and stir to mix and break up meat, about 4 more minutes. Add the tomato paste and let cook for 2 more minutes.

Add the chicken broth to the pot and bring to a boil. Lower heat and let simmer for an additional 5 minutes. Set aside.

Preheat the oven to 450 degrees. In Corningware dish (see picture below), put ¼th of the meat sauce, enough to cover the bottom. Arrange half of the zucchini slices on the sauce, and cover with another ¼th of remaining sauce. Arrange the remaining zucchini on top and then cover with remaining sauce. Bake for about 45 to 50 minutes, or until there is no liquid left and the top is brown.

Serve on top of Basmati or Brown Rice or Couscous.

***I plan on purchasing a better camera soon, so bear with the pictures for now!***

 {Browned Zucchini}

 {Meat with tomato paste and Baharat}

 {First layer}

 {After oven}

{Served over brown rice}