My grandmother “Yayya” who passed away few years ago (May Allah
bless her soul) lived in a village. My mother told me so many stories
about how brave she was. The image I had of her was: petite, old
but very soft hearted. My mother told me how she captured and killed
snakes when they appeared in the neighbourhood. “ Young men looked
“dry”( an expression meaning they go white!) at the sight of the snakes!” she says, “but Yayya has always been calm.” I saw her killing a snake once while on holiday in the village. Yayya was old but brave, intelligent and full of experience.
My son saw the picture of my stuffed peppers and he said:” They look
wrinkly!”. I said “They are mature, soft and juicy. They are full of flavour!”
Recipe:
4-5 coloured peppers
Olive oil
2 cups rice (use your favouriterice)
400g mince (I used beef)
1 small onion diced finely
A mixture of spices including ½ tsp cinnamon +1 tsp coriander + ½
tsp sumac+ ½ tsp black pepper
1 Tbs finely cut parsley
1 Tbs finely cut coriander
1 medium courgette
2 medium potatoes
1-2cupsof chicken stock
Juice of 1/2 lemon
1extra onion with layers separated with care and reserved complete and uncut.
Choose a tin for cooking the peppers and decide on the number of peppers by fitting them standing tightly in it.
Take out the peppers, dry them, cut out the tops which we will use as lids Sprinkle with salt and brush them with olive oil.
Cook in the oven standing (they just need to be half cooked)
Meanwhile prepare the stuffing:
Half-cook the rice in salted boiling water
Fry the mince with onion in a frying pan add the herbes and the spices reserving around ½ tsp.
Grate the courgette.
Mix the three ingredients in a bowl, adjust the seasoning and fill the peppers. If you have left over stuffing, fill the onion wraps.
Brush your tin with oil.
Cut the potatoes into round slices and cover the base of the tin.
Place your peppers and onions standing on the potato slices.
Add the chicken stock and lemon juice.
Cook in a medium oven for 45min
Enjoy!
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