Yabrak (stuffed Green Peppers) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2: eggs 2 slices of challah/bread, (soaked in water) 1 TO 2 med.
Directions:
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)
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"
Source from luhu.jp
(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)
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"
Source from luhu.jp
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