Comments on: Middle Eastern Stuffed Vegetables

By: Heba @ midEATS

Heba @ midEATS — Sun, 05 Feb 2012 04:54:04 +0000

Hi Sarah! Wonderful post! Love to learn about how the different Middle Eastern and Mediterranean countries cook similar dishes. I just posted about a vegan version of stuffed bell peppers and squash: http://mideats.com/2012/02/bell-peppers-and-squash-stuffed-with-quinoa-beans-and-vegetables-vegan-and-gluten-free/ I also have an Egyptian version of stuffed grape leaves: http://mideats.com/2011/10/grape-leaves-stuffed-with-rice-and-ground-beef/ and an Egyptian version of stuffed white eggplants: http://mideats.com/2011/08/bitingan-abyad-mahshi-stuffed-white-eggplants/

By: UmmBinat

UmmBinat — Thu, 18 Nov 2010 01:28:25 +0000

Made these with regular green zucchini cut in half, whole tomato, Cooking onions, red bell peppers, and lined with carrots on the bottom, which were delicious. I was afraid it was not going to be enough liquid too cook the rice properly so I added too much. I think I would use a tomato sauce if I were to make this again. I think that is how DH’s mom makes it. I was proud of making this but it didn’t live up to DH’s mom’s but then that’s OK it’s his mother. It does taste good. DH didn’t love it though. Thanks for giving me opportunity to make all sorts of stuffed vegetables in the same pot as the Iraqis do.

By: UmmBinat

UmmBinat — Mon, 15 Nov 2010 20:17:19 +0000

Thank you I totally intend to take a look at it from the library.

By: Sarah

Sarah — Mon, 15 Nov 2010 16:42:57 +0000

UmmBinat, I hope the recipe works out for you. Nawal Nasrallah has a wonderful cookbook, with many other Iraqi favorites.

By: UmmBinat

UmmBinat — Mon, 15 Nov 2010 16:04:17 +0000

DH asked for dolmas his mom would make with tomato sauce (She is Iraqi). I always make them the other way in a beautiful Greek style. I will try these with an assortment of vegetables and report back insha Allah.