Classic Vegetable Fillings

Name: Classic Vegetable Fillings
Yield: To fill about 2 pounds of vegetables
Ingredients: 2 tablespoons vegetable oil; 1 onion, finely chopped; 12 ounces lean ground lamb or beef; Salt and pepper; 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice; 1/3 cup pine nuts (optional); (to fill about 2 pounds of vegetables); 1 onion, finely chopped (optional); 2 tablespoons vegetable oil; 1/2 pound lean ground lamb or beef; 1/3 cup short-grain or round rice, washed and drained; 1 tomato, peeled and chopped (optional); 3 tablespoons finely chopped parsley (optional); Salt and pepper; 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice; (to fill about 2 pounds of vegetables); 3/4 cup short- or medium-grain rice; 1 tomato, peeled and chopped; 1 large onion, finely chopped; 1/4 cup finely chopped flat-leaf parsley; Salt and pepper; 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice (optional); (to fill about 2 pounds of vegetables); 2/3 cup cooked chickpeas (you may use canned ones); 1/2 cup short- or medium-grain rice; 2 tomatoes, peeled and chopped; 1 large onion, finely chopped; Salt and pepper; 1/4 cup chopped fresh mint; 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice

December 9, 2011

A great variety of vegetable fillings exist. Vegetables with a meat filling are meant to be eaten hot, those with a meatless filling are usually cooked in oil and eaten cold. In Turkey these are called yalangi dolma or “false dolma,” because of the lack of meat. The following are the fillings most widely used. Quantities are enough to stuff about 2 pounds of vegetables, but this varies according to the size of the vegetables and the amount of pulp scooped out.

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