Yabrak (stuffed green peppers)

1 Servings

Ingredients

Quantity Ingredient
2 eggs 2 slices of challah/bread (soaked in water) 1 TO 2 med.
2 tsp. cinnamon salt and pepper to taste
2 tbs. tomato paste (thick) water

Directions

green peppers that can stand alone without falling over; 1 kg. ground meat (2⅕ lbs) ½ TO 1 cup rice (or more, depends how far it has to stretch) ground vegetables: zucchini, onion (optional - depends if you need to stretch the meat)

tomatoes, sliced 1 TO 2 med. onions, sliced ¼ fresh parsley (approx.)

preparation: cut the top off the peppers and remove the seed. cover the bottom of a large pot with onions and on top of the onions place the tomato slices.

Mix the meat, veg. (optional), rice (start with only ½ cup and add if necessary). Squeeze out the water from the challah and crumble into the mixture, mix in eggs, 1 tsp. cinnamon, parsley and salt and pepper to taste.

Fill the peppers to ¾. Place in pot. Add water to the top of the peppers. Add salt, pepper, 1 tsp. cinnamon and tomato paste. Bring to a boil and cook until ready on low-med. flame (2 hrs.). The water should reduce until you have a sauce on the bottom of the pot.

note: if possible, grind the veg. with the meat. Also, you can add wheat germ (¼ cup) to the mixture.

Posted to JEWISH-FOOD digest V96 #50 Date: Sun, 13 Oct 96 18:09:42 PDT From: "Shoshana L. Boublil" <toramada@...>

Related recipes