Home Style Lebanese Stuffed Peppers

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.

Cook Cool This Summer

Your old Victorian Potato Salad sounds interesting. I don’t think I’ve ever heard of cooling the potatoes in oil and vinegar, and then later adding mayonnaise. The pimentos would add both flavor and red color. I hate potato salad (no, I love potato salad!) that is pasty white in color.

Up here in the Midwest, German style Potato Salad is very popular, but it is usually served hot, or at least warm. I’ll have to try that recipe soon.

Another way we used to cope with summer heat was with cucumbers. Once they came on in the garden, hardly a meal passed (okay, Erma, we didn’t eat them for breakfast) with a side of cucumbers. Often there would be two cucumber dishes. One sliced raw on a plate with peppers, onions, tomatoes, and another slightly pickled bowl. Most women sliced onions and cucumbers in a bowl, then covered them with a little salt, dash of sugar, some vinegar and water, and served them cold. The more German or Eastern European cooks would mince fresh dill in this.

Is anything colder than fresh dill? Just thinking about it drops the temperature 10 degrees. I still will walk over to the dill plants when working in the garden and break off a sprig. Someway, just smelling dill makes me feel cooler.

I just found this old Polish recipe for cucumbers that is really better than it sounds. Every culture in Eastern Europe must have a recipe for Cucumbers and Sour Cream, and I love them all. The difference here is the boiling water treatment, which turns the cucumber, slices limp, but seems to take out some of the harsh taste that larger cucumbers can have. Today we pick our cucumbers no longer than 5 or 6 inches long, but people used to let them grow to a foot long so they were not as sweet as ours.

This recipe has 3 cooling elements: One, it uses dill: two, it is served cold; and three; it uses cucumbers which are a cool vegetable.

Remember; don’t waste the ends of the cucumber. Take those slices and run them across your face and cool down quickly. Why, in many famous spas, they give cucumber facials. Little do most women realize that wiping your face with a cucumber is a beauty treatment that has been around for hundreds of years.

Polish Cucumbers in Sour Cream:

2 large cucumbers, peeled
1/2 cup sour cream
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried dill weed, or fresh if possible (Chives or green onions can be used)
dash black pepper
2 teaspoons vinegar

With a Santoku Knife, slice the cucumbers thinly. Cover the cucumbers with boiling water and let stand 30 minutes. Drain in a collander and cover with very cold water. Let stand 2 minutes. Drain again and chill in refrigerator for at least 30 minutes.

Stir in all the remaining ingredients and chill for another hour or more to blend the flavors.

Makes 6 servings