Israeli
Memulaim
Israeli memulaim are vegetables stuffed with a fragrant mixture of rice, beef, herbs, and warm spices, then gently simmered in a tangy tomato sauce. The vegetables soften into the sauce while the rice cooks inside, making a comforting home-style meal.
Watch it madeSuper Recipes · 4:11
Ingredients
- Small zucchini2
- Small bell peppers2
- Short-grain rice, rinsed and soaked 15 minutes1/3 cup
- Ground beef or lamb200g
- Yellow onion, finely grated1 small
- Parsley, finely chopped1/3 cup
- Cilantro, finely chopped2 tbsp
- Garlic cloves, minced2
- Tomato paste2 tbsp
- Grated tomato1 large
- Olive oil3 tbsp
- Baharat1 tsp
- Ground cumin1/2 tsp
- Sweet paprika1 tsp
- Ground cinnamon1 pinch
- Fresh lemon juice2 tbsp
- Sugar1 tsp
- Water or light stock1 1/2 cups
- Salt1 1/4 tsp, divided
- Black pepper1/2 tsp
Method
- Cut the tops off the bell peppers and remove the seeds, keeping the tops for covering if desired.
- Trim the zucchini and hollow them with a corer or small spoon, leaving the walls about 1/2 cm thick and one end closed.
- Drain the soaked rice well and mix it with the ground beef or lamb, grated onion, parsley, cilantro, half the garlic, 1 tablespoon olive oil, baharat, cumin, 1/2 teaspoon paprika, cinnamon, 3/4 teaspoon salt, and black pepper.
- Fill the peppers and zucchini loosely, only about three-quarters full, so the rice has room to expand.
- Warm the remaining 2 tablespoons olive oil in a wide pot and briefly sauté the remaining garlic until fragrant.
- Stir in the tomato paste, grated tomato, remaining 1/2 teaspoon paprika, remaining 1/2 teaspoon salt, lemon juice, sugar, and water or stock.
- Bring the sauce to a gentle boil, then arrange the stuffed vegetables snugly in the pot with the openings facing upward or slightly tilted.
- Spoon some sauce over the vegetables, cover with a small heatproof plate to hold them in place, then cover the pot.
- Simmer on low heat for 45 to 55 minutes, basting once or twice, until the rice is tender, the meat is cooked through, and the vegetables are soft.
- Rest the memulaim for 10 minutes before serving with plenty of the tomato sauce spooned over the top.
Common questions
Can I substitute the ground beef or lamb in memulaim with another protein or make it vegetarian?
Yes. Turkey or chicken work, but the filling will be leaner, so add 1-2 tablespoons olive oil. For vegetarian stuffed vegetables, use lentils, cooked bulgur, or a rice-mushroom mix and season generously with baharat and cumin.
How long do stuffed zucchini and peppers need to cook on the stove?
Simmer covered over low heat until the rice is tender and the vegetables are soft, usually 35-50 minutes. Small peppers cook faster than zucchini. Check at 35 minutes and add a splash of water if the pot looks dry.
What are the most common mistakes when making memulaim?
Overstuffing is the biggest one; the rice expands and can split the vegetables. Another mistake is boiling too hard, which breaks them apart. Keep the stuffing loose, pack the pot snugly, and simmer gently.
How should I store leftover stuffed vegetables, and can I freeze them?
Store cooled leftovers in an airtight container with some sauce for up to 4 days in the fridge. Freeze for up to 2 months, ideally in portions. Thaw overnight and reheat gently so the vegetables stay intact.
What should I serve with Israeli stuffed peppers and zucchini?
Serve them with the sauce spooned over, plus plain yogurt, tahini, or chopped herbs if you like. A simple salad, pita, or rice works well too. They’re hearty enough to be the main dish.