Food

The Jerusalem Post - The Jerusalem Post Magazine - - CONTENTS - • Text, pho­tos and styling: PASCALE PEREZ-RU­BIN

There’s no dish that’s tastier or more en­tic­ing than stuffed veg­eta­bles swim­ming in a pot of spicy red or tangy yel­low sauce. Stuffed veg­eta­bles can also be served on a plat­ter of col­or­ful veg­eta­bles. Ev­ery­one has their fa­vorite stuffed veg­eta­bles, which they re­call from child­hood. Some of us re­mem­ber sit­ting at the kitchen ta­ble while our moth­ers or grand­moth­ers spent time pre­par­ing var­i­ous stuffed vegetable dishes. Each com­mu­nity has its own recipes, tra­di­tions and tech­niques, which make stuffed vegetable dishes so spe­cial and trea­sured. In my vegetable gar­den, I grow a few dif­fer­ent types of Swiss chard and mar­row, and so I was ex­cited to try them out in place of grape leaves with beef and veg­e­tar­ian fill­ings. Below, I’ve in­cluded recipes for stuffed grape leaves, cab­bage, mar­row and Swiss chard. You’ll be sur­prised to see how dif­fer­ent the fla­vor is when you use the var­i­ous leaves. You can fill them with meat, rice and meat, rice with dried fruit, grains, quinoa and lentils, or any other veg­e­tar­ian com­bi­na­tion you can come up with. In ad­di­tion, you can vary the sauces, which make stuffed veg­eta­bles one of the most trea­sured dishes you will ever serve your fam­ily and friends.

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