This recipe is for the stuffing of Aleppan stuffed eggplants. However, I didn’t feel like coring out the eggplants, so I just made the stuffing on its own, and it was phenomenal with so much flavor. All cooked in 1 pot
Recipe – 1 lb ground beef (this is completely optional and it’s probably more traditional to go vegetarian) – 2 large onions, diced – 7 bell peppers, diced (mix up the colors – I used red and green) – 1 tbsp tomato paste – 1 tbsp pepper paste – 2 bunches of Italian parsley, stems removed, and minced (I used the food processor) – 3 tomatoes, blended – 2 cups extra course bulgur – 3 tbsp extra virgin olive oil – 2 tbsp pomegranate molasses – Salt & Pepper – Syrian 7 spices (spice mix you can find at an international grocery store – mix of cinnamon allspice and other spices) – Dried mint
Directions: – Sauté your ground beef with salt and pepper – Once beef is almost cook through add in your onions (if you’re going meatless then this would be step 1) – Sweat your onions until translucent then throw in your diced peppers and cook them for 1-2 minutes, salting again – Add the tomato and pepper pastes and mix around until incorporated – Add the parsley and spices and mix – Throw your tomatoes into the food processor then pour them into the pot – Add in your dried mint (the more the better!), pomegranate molasses and stir – Finally, add the bulgur and olive oil and mix with the rest of the ingredients for a few minutes. Add more salt if necessary. – The liquid from the tomatoes should be enough, but if not, add just enough water so that the bulgur is immersed. – Bring to a boil, then cover and reduce heat to low and let cook for 30-40 minutes depending on how dry you want it. I like mine with just a little tomato juice mixture left over.
1 Comment
This recipe is for the stuffing of Aleppan stuffed eggplants. However, I didn’t feel like coring out the eggplants, so I just made the stuffing on its own, and it was phenomenal with so much flavor. All cooked in 1 pot
Recipe
– 1 lb ground beef (this is completely optional and it’s probably more traditional to go vegetarian)
– 2 large onions, diced
– 7 bell peppers, diced (mix up the colors – I used red and green)
– 1 tbsp tomato paste
– 1 tbsp pepper paste
– 2 bunches of Italian parsley, stems removed, and minced (I used the food processor)
– 3 tomatoes, blended
– 2 cups extra course bulgur
– 3 tbsp extra virgin olive oil
– 2 tbsp pomegranate molasses
– Salt & Pepper
– Syrian 7 spices (spice mix you can find at an international grocery store – mix of cinnamon allspice and other spices)
– Dried mint
Directions:
– Sauté your ground beef with salt and pepper
– Once beef is almost cook through add in your onions (if you’re going meatless then this would be step 1)
– Sweat your onions until translucent then throw in your diced peppers and cook them for 1-2 minutes, salting again
– Add the tomato and pepper pastes and mix around until incorporated
– Add the parsley and spices and mix
– Throw your tomatoes into the food processor then pour them into the pot
– Add in your dried mint (the more the better!), pomegranate molasses and stir
– Finally, add the bulgur and olive oil and mix with the rest of the ingredients for a few minutes. Add more salt if necessary.
– The liquid from the tomatoes should be enough, but if not, add just enough water so that the bulgur is immersed.
– Bring to a boil, then cover and reduce heat to low and let cook for 30-40 minutes depending on how dry you want it. I like mine with just a little tomato juice mixture left over.
Enjoy!