Holishkes

If you use fresh cabbage, blanch the leaves in salted water for a couple of minutes. If using pickled cabbage, use them as they are. Mince the meat, cook the rice until half-done, sauté the onion and garlic, and mix everything in a bowl to make the filling. Season with salt and pepper to taste.

Place 1.5 tbsp of the filling onto each cabbage leaf, wrap it into a neat parcel, and place it in a pot.

Mix tomato purée with salt, pepper, sugar, and spices to prepare the sauce. Simmer the sauce for 10 minutes, then add the stuffed cabbage leaves. Stew over low heat for 20–30 minutes. Alternatively, bake them in the oven at 180°C for 30 minutes.

Stuffed peppers

Mince the meat and onions, cook the rice until half-done, and finely chop the parsley and garlic. Mix all the filling ingredients in a bowl, seasoning with salt and pepper to taste.

Cut off the tops of the peppers and remove the stems and seeds. Fill the peppers with the prepared stuffing.

Mix the tomato purée, sugar, tahini, turmeric, salt, and pepper for the sauce.

Place the stuffed peppers in a deep baking dish, pour the sauce over them (it should reach the level of the peppers), and bake in the oven at 180°C for 60–70 minutes.

Mafrum

Filling:

Mix the minced meat in a bowl with a finely chopped onion (1 onion), garlic (2 cloves), one egg, salt, black pepper, and cinnamon. Let the mixture rest to combine the flavours.

Potatoes:

Cut the potatoes into thick slices, then carefully make a slit in each slice to create a “pocket” without cutting all the way through. Stuff each potato pocket with the prepared filling.

Batter:

Whisk together 1 egg, 2 tablespoons of water, and the tomato purée in a bowl. On a separate plate, prepare the flour.

Dip each stuffed potato slice into the batter, then coat it in flour. Fry in a hot pan with oil until golden brown, then set aside on a plate to rest.

Sauce:

Finely chop the remaining onion and garlic and sauté in vegetable oil. Add the canned tomatoes (crush them beforehand, or use pre-diced tomatoes) and spices. Simmer over low heat for 10–15 minutes.

Add the fried potato pockets to the sauce and simmer on low heat for another 40 minutes.

Before serving, sprinkle with chopped herbs of your choice.

Stuffed aubergines/eggplants

Slice the aubergines/eggplants lengthwise and scoop out the flesh, leaving 1 cm thick “boats.”

Place the scooped-out aubergines/eggplants flesh in a food processor with bell pepper, onion, garlic, tomato, and parsley. Pulse to create a chunky purée (avoid over-blending into a liquid purée). Add salt and pepper to taste. Grate the zest of one lemon into the mixture, add the couscous, and mix well. Let the mixture sit so the couscous absorbs the moisture.

Stuff each aubergines/eggplants boat with the mixture and place them in a baking dish. Prepare the sauce by mixing the tomato purée with sugar, lemon juice, olive oil, salt, and pepper. Pour the sauce over the stuffed aubergines/eggplants.

Bake in the oven at 180°C for 20–30 minutes. If using parmesan, sprinkle it on top and bake for an additional 10 minutes until golden.

Let the aubergines/eggplants rest, then sprinkle with chopped coriander and basil leaves before serving. If desired, drizzle with olive oil. Serve with pita or other bread for dipping.

Stuffed grape leaves

Cook the rice until tender and let it cool. Mince the fish using a meat grinder or food processor. Mix the cooled rice, minced fish, half the yoghurt, garlic (2 cloves, minced), cumin, cinnamon, raisins, green onion, and dried mint in a bowl. Season with salt and pepper and mix well.

If using fresh grape leaves, blanch them in salted water for 2–3 minutes, then cool. If using pickled leaves, rinse them well and pat dry. Stuff the leaves with the prepared filling, folding them into tight cigar-shaped rolls.

Lightly grease a steamer with oil and arrange the stuffed grape leaves inside. Steam for 30–40 minutes.

For the sauce, blend green olives, lemon juice, the remaining yoghurt, 1 clove of garlic, and fresh mint until smooth.

Serve the stuffed grape leaves hot or cold, drizzled with the sauce.