| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.) 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" <toramada@mail.netvision.net.il>
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