Post by lale on Nov 23, 2006 20:46:15 GMT 2
STUFFED TOMATOES
6 Servings
12 firm tomatoes
Cut the tomatoes around the top and save the cut piece.
With a coffee sthingy, remove the seeds and pulp from the tomatoes.
Stuff each one with the filling and cover with the tomato top.
Put them on to an oven dish or a high-sided skillet.
Add a glass of water. Cook for 15 or 20 minutes on a low heat either on the stove or in the oven.
STUFFED GREEN PEPPERS
6 Servings
1 soup sthingy butter
12 small green peppers
Cut the peppers around the top and save the cut piece.
With a coffee sthingy, remove the seeds from the peppers.
Stuff each one with the filling and cover with the pepper top.
Put them on to an oven dish or a high-sided skillet.
Add a glass of water. Cook for 15 or 20 minutes on a low heat either on the stove or in the oven.
To Prepare the Filling
500 grams ground meat
150 grams rice
1/2 soup sthingy salt, a little pepper
Chopped dill, parsley and mint (1/2 bunch each)
5-6 finely chopped onions
Place the onion on a soup plate, sprinkle with salt, and knead until the onion becomes transparent. Add water and drain. Repeat this procedure twice.
Place the prepared onion and all the other ingredients in a bowl, and mix very well. The filling is ready.
6 Servings
12 firm tomatoes
Cut the tomatoes around the top and save the cut piece.
With a coffee sthingy, remove the seeds and pulp from the tomatoes.
Stuff each one with the filling and cover with the tomato top.
Put them on to an oven dish or a high-sided skillet.
Add a glass of water. Cook for 15 or 20 minutes on a low heat either on the stove or in the oven.
STUFFED GREEN PEPPERS
6 Servings
1 soup sthingy butter
12 small green peppers
Cut the peppers around the top and save the cut piece.
With a coffee sthingy, remove the seeds from the peppers.
Stuff each one with the filling and cover with the pepper top.
Put them on to an oven dish or a high-sided skillet.
Add a glass of water. Cook for 15 or 20 minutes on a low heat either on the stove or in the oven.
To Prepare the Filling
500 grams ground meat
150 grams rice
1/2 soup sthingy salt, a little pepper
Chopped dill, parsley and mint (1/2 bunch each)
5-6 finely chopped onions
Place the onion on a soup plate, sprinkle with salt, and knead until the onion becomes transparent. Add water and drain. Repeat this procedure twice.
Place the prepared onion and all the other ingredients in a bowl, and mix very well. The filling is ready.