Lenten Stuffed Vegetables with Bulgur

Name: Lenten Stuffed Vegetables with Bulgur
Cuisine: Greek
Ingredients: 3 medium eggplants, about 500g; 2 - 3 small sweet green peppers, about 200g; 1 - 2 small sweet red peppers, about 200g - 400g; 2 zucchini, about 500g; 3 - 4 small tomatoes, about 750g; 2 large dry onions, about 500g; ⅓ cup (85g) olive oil; 1 cup (140g) finely chopped dry onion; 2 cups (200g) carrot grated on the coarse side of the grater; 1 cup (100g) zucchini grated on the coarse side of the grater; 1 cup (120g) cabbage (lachano) grated on the coarse side of the grater; 1 well-filled tablespoon (30g) tomato paste; 1 teaspoon (5g) sugar; 2 teaspoons (16g) salt; 1 teaspoon (4g) ground cinnamon; 1 level teaspoon freshly ground black pepper; 1 level teaspoon (2g) allspice (cumin); 1 tablespoon (2g) dried mint; ½ cup (20g) chopped parsley; ⅓ cup (85ml) lemon juice; ½ cup (110g) bulgur (pligouri); 2 cups (500g) ripe tomatoes, grated; 1/3 cup (85ml) lemon juice; 1 cup (250ml) hot water; 1 vegetable stock cube (optional)

In 2011, on the feast day of Saint Chrysostomos, in Lakatamia. I am sitting with my cousin Chryso, enjoying our coffee along with the koulouri (bread rings) she made herself, reminiscing about the beautiful times we spent with Grandpa and Grandma in Lefkara. But once our reminiscing is over, we immediately get to work. She tells me we are making Lenten stuffed vegetables, reminding me, “The fast starts tomorrow, and the children need to have food ready when they get back from school.” I stay and help her, learning the secrets of her recipe at the same time. A recipe that uses bulgur instead of rice, which makes these Lenten stuffed vegetables special…

INGREDIENTS

• 3 medium eggplants, about 500g
• 2 - 3 small sweet green peppers, about 200g
• 1 - 2 small sweet red peppers, about 200g - 400g
• 2 zucchini, about 500g
• 3 - 4 small tomatoes, about 750g
• 2 large dry onions, about 500g

For the Filling

• ⅓ cup (85g) olive oil
• 1 cup (140g) finely chopped dry onion
• 2 cups (200g) carrot grated on the coarse side of the grater
• 1 cup (100g) zucchini grated on the coarse side of the grater
• 1 cup (120g) cabbage (lachano) grated on the coarse side of the grater
• 1 well-filled tablespoon (30g) tomato paste
• 1 teaspoon (5g) sugar
• 2 teaspoons (16g) salt
• 1 teaspoon (4g) ground cinnamon
• 1 level teaspoon freshly ground black pepper
• 1 level teaspoon (2g) allspice (cumin)
• 1 tablespoon (2g) dried mint
• ½ cup (20g) chopped parsley
• ⅓ cup (85ml) lemon juice
• ½ cup (110g) bulgur (pligouri)

For Baking

• 2 cups (500g) ripe tomatoes, grated
• 1/3 cup (85ml) lemon juice
• 1 cup (250ml) hot water
• 1 vegetable stock cube (optional)

METHOD

1. Rinse the vegetables (zucchini, peppers, and tomatoes) well. Cut the zucchini in half. Carefully remove the top part with the stem from the zucchini (we will use this to 'close' the stuffed vegetables) and using a pointed knife or the special tool (vegetable corer), carefully scoop out the flesh. Cut a slice with the stem from the peppers and remove the seeds.
2. Next, cut a slice from the top of the tomatoes (this will also serve as a lid) and carefully remove the flesh, which we blend in the blender. Peel the onions and cut them on one side.
3. Pour olive oil into a pan and sauté the onions. Carefully remove the browned layers and return the onions to the pan until all layers are browned. Alternatively, place the onions in a pot with plenty of boiling water and boil for 10 minutes. Sauté the remaining vegetables in the pan or alternatively, place them in a baking dish, brush with a little olive oil, and bake in a preheated oven at 180°C convection for 30 minutes. Turn them occasionally so they brown evenly.

For the Filling

1. In a saucepan, add the olive oil, and when hot, sauté the onion. Then, add the carrot, zucchini, cabbage, and the scooped-out flesh from the zucchini and eggplants, which we chop finely. Continue sautéing for another 7 minutes and add the tomato paste. Rub it on the bottom of the pot to release its aromas. Add the blended tomato and the sugar to reduce its acidity.
2. Let the mixture come to a boil and add the salt, cinnamon, pepper, allspice, mint, parsley, lemon juice, and bulgur. Stir for 1 - 2 minutes and remove the saucepan from the heat to let the filling cool slightly.
3. Fill the vegetables with a spoon and place them cut-side up in a 26x38cm baking dish or in 2 smaller 22x32cm dishes. Place their stems on top to close them. Leave any without stems open. Fill the onion leaves as well. Take an onion leaf and place 1 - 2 spoonfuls of the filling. Roll it up.

Χρυσω Λεφου

Lenten Stuffed Vegetables with Bulgur

INGREDIENTS

For the Filling

For Baking

METHOD

For the Filling

For Baking:

Lenten Tuna Patties

Chicken with Mustard and Honey

Roast Pork with Stuffing

Festive Salad with Crispy Potatoes and Almond Butter Dressing

Χρυσω Λεφου

INGREDIENTS

For the Filling

For Baking

METHOD

For the Filling

For Baking:

RELATED RECIPES

Lenten Tuna Patties

Chicken with Mustard and Honey

Roast Pork with Stuffing

Festive Salad with Crispy Potatoes and Almond Butter Dressing