Middle Eastern-Style Dolma (Stuffed Vegetables)
This Iranian recipe for dolma, or stuffed vegetables, has been passed down generations and includes a savory rice and ground beef mixture that's sure to please.
Fresh bok choy, steak, and unagi sauce bring Asian-inspired flavor to these easy stuffed bell peppers.
Made from a blend of cooked bulgur wheat, chopped mint, and onions stirred into ground lamb, then cooked as small patties, kibbeh is a favorite traditional dish in Lebanon, Syria, Palestine, and Iraq. Serve kibbeh with tahini, a sesame seed paste.
For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried.
The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912.
Canned mushroom soup, ground beef, and a nutty wild and brown rice blend lend gourmet flavor to these stuffed red cabbage rolls.
Hearty and satisfying cabbage rolls are stuffed with a mixture of ground lamb, rice, herbs, and spices for a simple supper.
Dolma is my all-time favorite Mediterranean dish! This recipe comes from my mother's-mother's family and has never been written down until a year ago. After forty-five minutes of translation and talk between my mother and grandmother, I finally have it down in print!
Learn how to use Jerusalem artichokes in soups, salads, and sides.
This is a Middle Eastern version of traditional cabbage rolls stuffed with rice, almonds, sultanas, and spices and served with yogurt sauce.