Description
This recipe is for 4 serves.
Ingredients
THE STUFFING
- 1/2 lb Finely ground lamb
- 1/2 lb Finely ground beef
- 1 pch Ground cinnamon
- 3/4 tsp Ground Allspice
- Salt to taste
- Freshly-Ground Black Pepper to taste
- 3 tbl Butter
VEGETABLES FOR STUFFING
- Choose any of the following or any combination. The mixture will fill:
- 4 med Tomatoes * see Note 1 or 6 med Zucchini * see Note 2 or 4 med Bell Peppers * see Note 3
COOKING SAUCE
- 1/2 cup Water
- 1/4 cup canned Tomato Sauce
- 1 x Lemon Juice only
Directions
- Note 1: Tops cut off and hollowed out for stuffing.
- Note 2: Cut into 3-inch lengths, hollowed out with a corer, placed on end for stuffing.
- Note 3: Tops cut off and cored and seeded for stuffing.
- In a 2-quart covered saucepan bring 2 cups of water to a boil. Add the rice, return to the boil, cover and turn off the heat. Let stand for 5 minutes.
- Drain and cool before proceeding with the recipe.
- Mix the cooked rice thoroughly with the stuffing ingredients.
- Fill the vegetables loosely with the rice mixture. It will expand during cooking, so do not pack; leave room at the top or the sides. Arrange the vegetables in a covered deep skillet.
- Simmer, covered, along with the water, tomato sauce and lemon juice on stovetop over low flame (30 minutes for bell peppers and zucchini; 20 minutes for tomatoes).
- Check water to see that it is not evaporating. If it gets low add more hot hater.
- This recipe serves 4.
- Variation: Use the same hashwe to stuff a Chicken or Turkey. Or wrap in partially cooked fresh grape leaves, Swiss chard, cabbage or slices of Eggplant. cloves of garlic added to the cooking liquid impart authentic flavor.
- Comments: Everyone in the Midle East loves stuffed vegetables. I believe they are a desert invention.
- This recipe is not difficult to prepare and the results are redolent of the Arabian Nights!