Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Long grained rice 1 oz Pine nuts (pignoli)
1/2 c Olive oil 1 ts Sugar (more to taste)
1 c Water 1 pn Thyme
1 lg Tomato Salt and pepper
1 md Onion 1 oz Currants
Few sprigs dill parsley

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made
with olive oil and served as a cold vegetable dish.

Slice onion very finely, skin and roughly chop tomato and wash the rice
until the water runs clear. Heat the olive oil in a deep pot and fry the
onion until it becomes soft. Add the tomato, pine nuts, currants, sugar,
thyme and season and then stir in the drained rice and fry them together
for two or three minutes. Cover with just enough water to come half an inch
above the the level of the rice and then boil out the water and steam for a
few minutes until the rice mixture is dry. Allow to cool. Stuff veggies
with mixture, arrange in a flat roasting pan, cover each one with its lid
(after insides are scooped out and sprinkled w/ salt). Pour around them
enough water to come half-way up their sides. Bake in a 350 oven for 45
min. or until they are well cooked through soft, but have not lost their
shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds
of peppers.

Recipe from "Home Book of Turkish Cookery" by Venice Lamb.

Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

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