Erma, only you would take a classic Mennonite Comfort Food like a Buttermilk Pie and add booze. Sometimes I think that you must have stock in a distillery, or get a kickback from the bourbon makers for promotion of their product. Well, see if you can add bourbon to this Comfort Food.
Almost every Eastern European country and much of the Middle East have their own versions of that old standby Stuffed Green Peppers. A Lebanese neighbor years ago shared with me what she called her favorite “real” Lebanonese recipe. My Polish grandmother’s Stuffed Green Peppers is almost identical. She used ground beef instead of lamb and brown sugar in place of the mint, cinnamon and cumin.
Isn’t it funny how the only difference between a Polish classic and an Lebanonese classic is the different herbs?
Home Style Lebanonese Stuffed Peppers:
6 large green peppers
1 ½ cups rice
1 pound ground lamb
1 (6 ounce ) cans tomato paste
1 (8 ounce) can tomato sauce
1 teaspoon dried mint
Salt and pepper
Cinnamon and cumin to taste
Water
Cut off the tops of the peppers and hollow out. Combine the rice, lamb, one can of tomato paste and the seasonings. Stuff each pepper about 3/4’s full. Place the peppers into a dutch over sized pot. Mix the remaining can of tomato sauce and tomato paste with enough water to cover the peppers. Bring to a full boil.cover the pot, and simmer on low for one to one and a half hours. When serving, pour the juice over the peppers. I like to cook the tomato sauce down to a gravy thickness.
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