This is a fun dish to make and to eat. The amounts are not exact...so feel free to experiment...Also, I'd love to read your comments...I'll put a special place at the bottom for it...
- Vegtables for stuffing (sorted by ease): Peppers, large tomatos, small eggplants, medium onions, medium zucchinis; enough to fill a large pot
- 2 cups of rice, PRE SOAK FOR 12 HOURS (This is important and I never do it...)
- 1/2 cup vegtable oil (it sounds like a lot, but it's already half of what the recipe calls for...)
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp ground black pepper
- 6 cloves garlic, minced
- 1 can tomato sauce (size depends on amount of vegtable innards obtained...)
- Optional: 1 potato sliced. (this is to keep the vegtables from burning)
- Optional: 1/2 cup pine nuts, slightly roasted
- Optional: 1 lb. your favorite cut of meat (lamb works well) hand chopped (not minced) to small pieces.
- SOAK THE RICE (if you haven't already...now is a good time...)
- Empty the vegetables. OK here's how:
- Peppers: Easy, cut the stem and seeds out. Try to keep the hole small, but not too small, you'll need to put rice in there...keep the "cap" without the seeds.
- Tomatoes: Cut the top off in a similar fashion, empty the tomato with a large table-spoon. Keep the innards and cap.
- Eggplant: This is a little more difficult, start by cutting the top off, with a apple-corer or vegetable peeler start removing "cores" from the eggplant, once this is too difficult, use a sharp knife. Scrape the inside in a rotating movement. Don't poke the bottom! Keep the innards.
- Onion: Peel the onion. cut the bottom and top off. Slit two layers from top to bottom. Carefully, remove one layer after another from the core. Try not to break the layer. When both are removed, put the smaller back into the larger, rotated 180 degrees so that the slits do not match. Experiment: It might be easier to peel each later if boiling water is poured over it first. but then it might get too floppy that it's difficult to stuff...
- Zucchini: Like eggplant. It's more difficult because the zucchini is narrower.
- Cut, chop or otherwise shred the vegetable innards obtained in the previous step.
- Drain the rice and mix with all the other ingredients except the tomato sauce (and potato).
- (Optional: place potato slices on bottom of pot)
- Fill each vegetable with rice to about half it's height. With the zucchini and eggplant you might want to put a mixture of rice and sauce, or fill them horizontally (since they will be horizontal in the pot.)
- Top off with the tomato sauce.
- Place vegetables in pot as tightly as possible. Try to keep vegetables upright. This might be difficult with eggplant and zucchini...Put the caps on the tomatoes and peppers.
- Place any remaining rice and sauce into pot.
- Bring pot to a boil and leave to simmer for about an hour.
Serve hot, cold or at room temperature.
Comments, please, if you made this and would like to share, success, failure or otherwise:
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