Definitely comfort-food, Lebanese-style; these are available already cored and neatly wrapped in all large supermarkets; all one has to do is quickly stuff them, parboil them and finish them off in a yogurt sauce; the pulp is great for making fritters.
A vegetarian version of this dish could be rice and mushrooms and lots of herbs; just be sure to season the stuffing liberally otherwise it will end up bland. The recipe for the classic version is here. The other classic version of this dish is served with tomato sauce.
There is a Syrian version (I believe) of this dish which combines these with a green bean stew. I will definitely try it next time.
17 Comments • Comments Feed