My grandmother was known Bukharan Perceptive palm of her, her stuffed vegetables. With infinite patience and gentle curved fingers would fill zucchini and peppers. Some dedication and perseverance has the task of filling. My mother inherited a genetic talent fills her mother's cooking, too. Elegance and good taste.
Stuffed Festival in Nazareth (Photo from Instagram, Ronit Vered)
Stuffed, so much work involved in preparing them, are a clear expression of love - she whispered Claudia Roden her Ronit Vered her recent visit to the country, and the name of this love and these stuffed sets out cooperation particularly exciting.
For an entire weekend, the dates 20 / 11-21 / 11, there will be a celebration filled with culinary capital of Galilee, Nazareth.
Offline filling vine leaves. Stuffed Festival in Nazareth (Photo: Michel Waxman)
Members from all parts of the food will gather to cook together, play and be filled with action and giving.
Chefs renowned as Komarovsky, LIFE Cohen, Omer Miller, Ayelet Latovich, Aviv Moshe, Diamond Levy, Orel kimchi and many others will fill pots with goodies and will be hosted by friends Nazarene and kitchens of Diana, Tishreen, Abu Ashraf, Bakery to tabun Skewered Zaim and much more.
So great was glad at the news, I gathered my family and stared the family calendar event. Saturday -21/11 we will go to Nazareth; Father, mother and four small children, pack of Fig Newtons laps made by all of us, them will share the children to passers-by in the city streets. To feel a sense of sharing, friendship and unconditional love. Stuffed full of spirit and optimism, here are some recipes:
Stuffed grape leaves - a recipe from Erez Komarovsky (projects and participants of the event)
(Photo: Michel Waxman)
Ingredients for 40-50 units:
Soft 40-50 vine leaves no burglars
1½ cups rice
1½ cups dried mint
3 tablespoons pine nuts
½ cup olive oil
1 large tomato crushed
1 large onion, sliced
1 large onion, finely grated on grater
1 lemon Due
8 cloves garlic, halved
White pepper, ground
Sailor
Goat yogurt 1 cup thick
Preparation:
Dip the leaves in boiling water and rinse in cold water. Dip the rice in boiling water for 4 minutes. Add the pine nuts rice, mint, grated onion, olive oil and season with salt and white pepper. Fill the mixture grape leaves. Place the bottom of the pot the sliced onion and drizzle a little oil on it Zitmsdrim layer of stuffed grape leaves. The garlic cloves bury the husk. Sprinkle the crushed tomatoes over the first layer and continue to order off the other layers crisscrossed
At the end Sprinkle a little lemon juice and add 1 cup of water. Finally, place over a number of grape leaves spread out and a plate to prevent the leaves open up and break down. Simmer for about 45 minutes and serve on a bed of thick goat yogurt.
Stuffed zucchini
(Photo: Liron Almog)
List of materials to 15 units;
15 Zucchini Round
For the filling:
1/4 pounds ground beef
3 tablespoons olive oil
2 tablespoons pomegranate syrup
2 cups rice Awards
4 tablespoons cranberries
6 tablespoons slivered almonds toasted walnuts and pine nuts
1 cup chopped herbs (dill, cilantro, parsley)
3 cloves garlic, chopped
1 tablespoon coriander seeds, ground
Salt to taste
Ground black pepper to taste
Sauce:
1 liter of tomato juice naturally
3 cups water
Salt to taste
Ground black pepper to taste
Preparation:
1. Use a knife to carefully cut the top of the zucchini, put the "caps" on the side.
2. Carefully empty the contents of the zucchini to stay thin wall. (Zucchini meat broth can be used). Season the inside of the zucchini with salt and pepper.
3. Heat olive oil in a frying pan and golden brown the ground beef. Transfer the meat to a bowl and mix all other ingredients.
4. Fill the zucchini 3/4 height and arrange in a large skillet with high margins.
5. Mix the tomato juice with water, season and pour into the pan until the sauce reaches half the height zucchini.
6. Cook on a low flame for about 40 minutes until the rice is ready.
Peppers stuffed with minced meat and rice
List of materials for 4 servings:
Peppers;
8 colorful peppers
3/4 cup rice
1/2 pounds ground beef
2 cloves garlic, chopped
2 pcs onion, diced
1/2 cup chopped parsley
1/2 cup chopped dill
2 tablespoons olive oil
1 teaspoon paprika
Salt to taste
Pepper to taste
Sauce:
2 cups crushed tomatoes and minced (or canned)
2 tablespoons tomato paste
3 cloves garlic, chopped
Salt to taste
Ground black pepper to taste
Preparation:
1. golden dice the onion in olive oil.
2. In a large bowl mix all ingredients except peppers.
3. Cut the peppers, pepper retain all the "cap" his empty core the peppers and remove the seeds.
4. Using clean hands Fill the peppers with a mixture of rice and meat to 3/4 height pepper and cover all the "cap" of his.
5. In a large saucepan or skillet back fringe boil all sauce ingredients.
6. Arrange the peppers carefully and density in the pot / pan, cover with a lid and bring to a boil, lower heat and simmer covered 45 minutes or until the rice is completely soft.
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