Name: Meat-Stuffed Vegetables (Legumbres Yenos de Karne)
Yield: Serves 6 to 8
Ingredients: 1 cup long-grain white rice, soaked in water for 30 minutes and drained; 2 or 3 whole eggs, or 3 egg yolks; ½ cup olive oil; About 4 pounds tomatoes, bell peppers, eggplants, zucchini, or onions, or a mixture; ½ cup pine nuts, toasted; juice of 2 small lemons (4 to 5 tablespoons); 1 cup water; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon salt; ¼ cup olive oil; sugar and salt, if stuffing tomatoes; 1 teaspoon ground cinnamon; ½ cup dried currants, soaked in hot water until plumped and drained; 3 cloves garlic, minced; 2 onions, chopped; 1 cup stock, any kind; 1 teaspoon ground allspice; 1 teaspoon freshly ground black pepper; 1 pound ground lamb

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

Grape leaves and cabbage leaves are one form of dolma. Equally popular in the Sephardic kitchen are the rellenos or reynadas, meat-and-rice stuffed vegetables offered as a main course and sometimes served with agristada, an egg-and-lemon sauce. This amount of filling will stuff about 4 pounds of vegetables. I have included directions for tomatoes, peppers, eggplants, zucchini, and onions. If you are using a medley of vegetables, select those of a similar size for a nice

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Ingredients

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