Stuffed pepper,tomato and courgette are my belief of the ultimate consolation food, so fill ’em up
When I was growing up in Jerusalem, and just approximately everything that could be stuffed was stuffed. Vine leaves were rolled round a mixture of rice and meat,filo sheets were filled with cheese, balls of sweet dough were packed with dried fruit, and vegetables of all kinds were scooped out and their cavities filled.
The work of preparing stuffed food was,and often still is, communal, and meticulous (extremely careful about details) and time-consuming. Stuffing food also served a practical purpose,for instance making meat stretch further by combining it with rice. It also suited those who wanted to get ahead with their cooking – for Friday night’s Shabbat, say – doing all the work in advance, and then leaving it to simmer away on the stove while you got on with something else. Related: Yotam Ottolenghi’s fennel recipes Continue reading...
Source: theguardian.com