MIDDLE EASTERN VEGETABLE STEW RECIPE - FOOD.COM
This comes from 1000 Great Recipes. Posting for ZWT3. “This spiced dish of mixed vegetables can be served as a side dish or a vegetarian main course.”
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the vegetable stock in a large casserole until boiling, then add the sliced pepper, zucchini, carrot and celery.
- Stir over high heat for 2-3 minutes, until the vegetables begin to soften.
- Add the potatoes, tomatoes, chili powder, mint and cumin. Add the chick peas and bring to a boil.
- Reduce the heat, cover the casserole with a tight-fitting lid and simmer for 30 minutes, or until all the vegetables are tender.
- Season to taste with salt and pepper and serve hot, garnished with mint leaves.
Nutrition Facts : Calories 263.8, FatContent 2.2, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 365.7, CarbohydrateContent 54.4, FiberContent 11.2, SugarContent 7.7, ProteinContent 10.2
MIDDLE EASTERN-STYLE DOLMA (STUFFED VEGETABLES) | ALLRECIPES
Assorted vegetables with a ground beef stuffing that will melt in your mouth! My all-time favorite food to eat. My dad was born and raised in Iran and this is a recipe passed down for generations. I wanted to share this with others because all my friends bug me or my dad to make dolma. It's a big hit! You can stuff all kinds of vegetables, like tomatoes, or different kinds of squash, or use grape leaves as well, so feel free to experiment. I hope everyone enjoys the dolma as much as me and my family have for years.
Provided by danicaj1987
Categories Fruits and Vegetables Vegetables
Total Time 3 hours 15 minutes
Prep Time 1 hours 0 minutes
Cook Time 2 hours 15 minutes
Yield 12 servings
Number Of Ingredients 12
Steps:
- Combine ground beef, 2 1/2 cans of tomato paste, parsley, green onion, butter, salt, and pepper in a large bowl.
- Before adding uncooked rice, rinse until water runs clear; this keeps the rice from becoming sticky. Add rice after rinsing and mix contents until blended well.
- Bring a pot of lightly salted water to a boil; add cabbage. Boil until just tender enough to fold, 2 to 3 minutes. Drain and set aside.
- Meanwhile, hollow out bell peppers, eggplants, and zucchini.
- Stuff hollowed vegetables with meat mixture. Set in a large pot (pack vegetables together so there isn't much room in between them). Fill cabbage leaves with 3 to 4 tablespoons of leftover meat mixture and set in the pot with the other vegetables. Pour water in the pot on top of the vegetables until almost covered. Stir in remaining tomato paste. Weigh down the food by placing a heavy, heat-proof plate on top.
- Bring water to a boil; reduce heat to medium and cover the pot. Let cook for 1 hour. Drain half of the water in the pot (leave heavy plate until done cooking) and recover, reducing heat to a simmer, and allow to slow cook for 1 hour more. Serve warm and enjoy!
Nutrition Facts : Calories 462.2 calories, CarbohydrateContent 42.6 g, CholesterolContent 91.4 mg, FatContent 22.2 g, FiberContent 9.7 g, ProteinContent 26.2 g, SaturatedFatContent 10.4 g, SodiumContent 1007.1 mg, SugarContent 12.6 g
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