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Title: Zaphulis Tolma (Summer Vegetables, Stuffed)
Categories: Lamb Meat Israel Jewish Georgian
Yield: 1 Servings
| STUFFING | ||
| 1 1/2 | lb | Ground lamb, w/some fat |
| 1/2 | c | Raw rice, well-rinsed |
| 3 | md | (1-1/2 cups) onions, cut into rings |
| 1/4 | c | Fresh coriander, chopped |
| 1/4 | c | Fresh flat leaf Italian parsley, chopped |
| 1/4 | c | Fresh basil, chopped |
| 1/4 | ts | Black pepper |
| 2 | ts | Salt, or to taste |
| VEGETABLES | ||
| 5 | (2 lbs) eggplants | |
| 6 | (1-1/4 lbs) red or green or both peppers water, boiling | |
| 6 | (2 lbs) ripe but firm tomatoes | |
| 3 | Tart green apples such as Granny Smith or McIntosh | |
| 2 | c | Fresh or canned tomatoes, pureed |
There is no shortage of vegetables & herbs in semitropical climate of Georgia. In other regions of Soviet Union, Georgia is considered synonymous w/a bountiful nature of great variety & quality. Vegetables that appear in summer are stuffed w/lamb, principal meat of Georgians.
1. Mix all stuffing ingreds together & set aside.
2. Cut into eggplants 1-inch deep, lengthwise, pry open, & scoop out seeds to provide a pocket big enough to hold abt 1/2 cup stuffing.
Cut off 1/2-inch of tops of peppers. Scoop out & discard seeds & ribs. Put peppers in a bowl & pour boiling water over them to tenderize somewhat. Let stand for 2 mins, then drain. Save tops.
Cut off 1/2-inch of tomatoes & scoop of loose seeds & liquid, leaving a thick firm wall. Save tops.
Peel & core apples then cut them into thin slices. Set aside.
3: Stuff vegetables abt 3/4 full & cover them w/their tops. Arrange in layers in a large pan as follows: First eggplants, then 1/3 of apples slices, peppers, another 1/3 of apples slices, tomatoes, & balance of apples. Pour tomato puree over all. Cover pan, bring to a boil, reduce heat to low, and cook for 1-1/2 hours. There is very little sauce. Should it dry out too quickly, add abt 1/2 cup of water.
Serve warm w/bread. Serves 8 to 10.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
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