1 onion, diced
2 lb beef or lamb
1/2 bunch Italian flat-leaf parsley
1 bunch cilantro
2 bunches green onions
1/2 cup uncooked white basmati rice.
Salt and pepper to taste
Vegetables to stuff (two or three of each)
Yellow or pattypan squash
Bell pepper (green, red, or yellow) or banana peppers
1 cup catsup
8 oz tomato sauce
juice of two lemons
1 t. sugar
1 t. salt
1 t. pepper
1 t. paprika
optional: 1 cube butter
Brown onion until soft and golden
Brown meat with onion (If not ground, cook until tender and then shred finely.)
Wash well, chop, and add the parsley, cilantro, and green onions.
Stir in the basmati rice. Add salt and pepper to taste.
Prepare vegetables by washing, cutting off the stem end to form a "lid," and scooping out the middle of each vegetable to form a hollow or tube you can stuff.
Optional: You can dice up some of the vegetable you scoop out and add to the filling.
Stuff the vegetables, fasten the lid on each with a toothpick, and put a dried apricot half on top of most of the vegetables. Pour the sauce over.
Combine the following and bring to a boil: catsup, tomato sauce, lemon juice, sugar, salt, pepper, paprika (and optional butter).
After pouring the sauce over the vegetables, add 1 cup cold water. Cover tightly with tinfoil and bake (350 degrees) until the vegetables are tender (1 hour or so). Remove the cover for about 10 minutes toward the end of the baking so a light crust can form. This is a good dish to make in the summer when you can get fresh, ripe garden vegetables.
Serve with basmati rice.
This is more or less how Grandma Sooria (Ron’s mom) makes this dish. It is incredibly good, especially if you can find fresh, ripe produce to use.
**Don't use brown rice in the recipe: it won't cook fast enough. White basmati rice also has the fragrance that is so compelling in Assyrian (and many other) cookery.