Yabrak (stuffed Green Peppers)

INGREDIENTS

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) 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" <[email protected]>

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