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Middle Eastern · Main
Lamb and Rice Stuffed Vegetables
Eggplants, peppers and tomatoes hollowed and packed with a lamb, rice and burghul stuffing, then simmered on a bed of tomato pulp in a tart sumac broth. A generous dish for a crowd.
- YieldServes 6
- Hands-on1 h 15 min
- Total3 h 9 min
- Difficulty
Ingredients
- 6eggplant, long, or 3 oval eggplants
- 6green bell pepper
- 6tomato
- 3 tbspsumac
- 1 tbsptomato paste
- 1½ tspsalt
- 1 tspsugar
- 500 mlwater, for the sumac liquid
- 1 tbspsalt, for the soaking water
Stuffing
- 750 glamb, finely minced, not too lean
- 1onion, small, finely chopped
- 250 gtomatoes, peeled and chopped
- 60 gtomato paste
- 40 ggreen bell pepper, finely chopped
- 55 gshort-grain white rice
- 90 gcoarse burghul, rinsed
- 1 pinchhot chilli powder
- 1½ tspsalt
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