Recipe ingredients
- 5 medium potatoes, peeled
- 4 small tomatoes, slightly cored from bottom
- 1/2 kg, 16 oz, small eggplants, peeled
- 1/2 kg, 16 oz, small zucchini
- 5 hearts artichoke, canned
- 1 medium sweet green bell pepper, cored from bottom
- 1/2 kg, 16 oz, small carrots, cut into rounds
- 1/4 cup lemon juice, unsweetened
- 1 1/2 cups vegetable oil for frying vegetables
- 1/4 teaspoon salt
- 750 g, 24 oz, minced lamb or beef meat
- 1 large onion, finely chopped
- 1/4 cup fried pine nuts
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 tablespoons shortening or butter
Recipe method
- Core potatoes.
- Fry in oil until golden.
- Remove and put aside.
- Cut eggplants and zucchini stems.
- Slit once lengthwise each.
- Fry eggplants, zucchini and artichokes until golden.
- Remove and place aside.
- Fry carrots in same oil until golden. Put aside.
- Filling:
- Saute onion with shortening on medium heat until transparent.
- Stir in meat, salt and cinnamon until tender.
- Remove from heat.
- Mix meat with pine nuts.
- Stuff vegetables accordingly.
- Arrange in an oven tray keeping carrots in the middle.
- Dissolve salt in 2 cups of water and pour with lemon juice over vegetables.
- Cover tray. Bake in a moderate heat oven for 30 minutes or until tender.
- Serve hot with cooked rice.
- You can also cook stuffed vegetables over moderate heat gas until it boils then lower heat and cook for 30 minutes or until tender.
Other arab recipes:
Baked stuffed vegetables recipe
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