Assyrian Dolma |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 6 tomatoes | 6 small bell peppers | 6 Italian squash |
| 1-1/2 lb ground lamb shoulder | 1/2 C rice | 1/2 C finely chopped celery |
| 1/2 C finely chopped onions | 1/2 C finely chopped parsley | 1/2 tsp garlic salt |
| 1 tsp oregano | 1/2 tsp thyme | 1/2 tsp allspice |
| 1/4 tsp cayenne (optional) | 1/2 tsp cumin | 1/2 tsp chili powder |
| 1 C water | 1 can tomato paste | 1 can tomato sauce |
| 2 T lemon juice | ||
| 1 | Scoop out tomatoes, peppers and squash with potato peeler; saute meat until it loses its pinkness. Add all ingredients including the inside of scooped tomato, except the tomato sauce and lemon juice. Mix thoroughly; stuff peppers, tomatoes and squash with mixture. Place in baking pan. Mix 1 C water with tomato sauce and lemon juice. Pour over stuffed vegetables. Bake 1 hour at 350 F. Serve with green salad. |
| 2 | NOTE: This recipe will keep well for a week in refrigerator. Filling could also be used for stuffed cabbage leaves, cucumbers or onions. |