Yabrak (Stuffed Green Peppers)

Categories: None

Serves: 1 Servings

Ingredients:

green peppers that can stand alone without falling over; 1 kg. ground meat
(2.2 lbs) 1/2 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)
2 eggs 2 slices of challah/bread (soaked in water) 1 TO 2 med.
tomatoes, sliced 1 TO 2 med. onions, sliced
1/4 fresh parsley (approx.)
2 tsp. cinnamon salt and pepper to taste
2 tbs. tomato paste (thick) water
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 1/2 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 3/4. 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 (1/4 cup) to the mixture.
Posted to JEWISH-FOOD digest V96 #50
Date: Sun, 13 Oct 96 18:09:42 PDT
From: "Shoshana L. Boublil"

Instructions:
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---------- Recipe via Meal-Master (tm) v8.05

Title: Yahni Me Koukia (Meat Stew with Broad Beans)
Categories: Greek, Soups/stews, Beans
Yield: 6 Servings

Karen Mintzias
1 kg Beef or lamb stew meat
2 tb Oil or butter
1 lg Onion; finely chopped
2 Garlic cloves
1/2 c Chopped celery
1 c Chopped, peeled tomatoes
1/4 c Tomato paste
1/4 c Dry red wine
3 Cloves
1/4 c Chopped parsley
Salt
Freshly ground black pepper
1/2 ts Sugar
500 g Very young broad beans

Serves: 5-6 Cooking time: 2 to 2-1/2 hours

Trim meat and cut into 3 cm (1-1/4 inch) cubes. Heat half the oil or
butter in a heavy pan and brown meat quickly on each side, adding a single
layer of meat to pan at a time. Remove to a plate when browned.

Reduce heat, add remaining oil and onion and fry onion gently until
transparent. Add garlic, celery and carrot and fry for a few minutes
longer. Add tomato paste, wine, water, cloves, bay leaf and most of
parsley. Return meat to pan and add salt and pepper to taste and the
sugar. Cover and simmer gently for 45 minutes for lamb, 1-1/4 hours for
beef.

Wash broad beans well, top and tail, pulling off strings at the same time.
Cut into 8 cm (3-inch) lengths. Add to yahni, cover pan and simmer for
further 30-45 minutes or until meat is tender.

Put yahni in a serving dish and sprinkle with remaining parsley. Serve hot
with a tossed salad and crusty bread.

Note: Other vegetables may replace the broad beans; use same quantity
unless otherwise specified.

GREEN BEANS: Top, tail and string if necessary. Slit down centre. GREEN
PEAS: Shell 1 kg (2 lb) green peas and add; 2 cups frozen peas may be used
instead of fresh peas. CELERY: Omit celery from basic recipe. Cut 1/2 bunch
celery into 8 cm (3-inch) lengths and blanch in boiling, salted water for 5
minutes. Drain and add. ZUCCHINI (COURGETTES): Top and tail and cut into 1
cm (1/2 inch) slices. CAULIFLOWER: Break 1 small head cauliflower into
florets, soak in salted water, drain, rinse and add. POTATOES: Peel 750 g
(1-1/2 lb) medium-sized potatoes, quarter and add.

From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069
1

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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