- Fresh basil - 70 Grams
- Pulp of lamb - 300 Grams
- Vegetable oil - 30 milliliters
- Large grain rice - 100 Milliliters
- Sweet green pepper - 5 pieces
- Onions - 2 Pieces
- Zira - 1 teaspoon
- Black pepper ground - 1 teaspoon
- Salt - 2.5 teaspoons
- Red tomatoes - 500 Grams
- Cilantro - 70 Grams
- Eggplants - 500 Grams
- Beef - 700 Grams
- Garlic - 4 Slices
1. First of all, prepare the stuffing. Through the meat grinder we twist the meat, for mincemeat it is better to take fat beef, and to it add pork or lamb. We take beef - 70%, and lamb with fat - 30%. 2. Now, until half cooked, let's boil the round rice, water with salt, and wash rice in cold water. Finely chop the onion and a little coriander (you can use a blender). All this we add to the meat. 3. Pulverize in the mortar ziru, and together with other spices, black pepper and salt, add to the meat. Minced well kneaded hands. 4. Now let's deal with vegetables. The tops of peppers are cut off, the entrails are taken out, we also clean the eggplants from the insides, cut out the tops of tomatoes, and carefully clean the center with a teaspoon (we do not need to throw out the flesh, but put it in the bowl). Vegetables are densely and accurately stuffed. 5. Pour in vegetable oil, from the bottom about a finger. Tomatoes, aubergines and pepper are laid in layers. They should be fairly tight. 6. For pouring, crush the flesh of the tomatoes, squeeze garlic here, add half a glass of water and a little salt. Fill all these vegetables, sprinkled on top with crushed basil, cook over medium heat. After the boil, reduce the fire and for an hour and a half or two cook with a closed lid.
Servings: 6