Dolma with Vegetables

  • 3 medium squash (Zucchini)
  • 1/2 cup #2 medium or #3 coarse bulgur
  • 3 small green peppers
  • 3 medium onions (chopped)
  • 3 small long eggplants
  • 3 tbsp. minced parsley
  • 3 firm tomatoes
  • 1 tbsp. basil leaves
  • 1 1/2 lb. ground lamb (beef may be used)
  • 2 tbsp. chopped mint leaves
  • Salt and pepper to taste
  • 1 tbsp. lemon juice
  1. Cut a slice from each pepper and discard the seeds. Scoop out the centers of the eggplant and squashes. Do the same to the tomatoes, but add the pulp to the meat. Mix the ground meat with salt and pepper, the bulgur, onions, parsley, mint, lemon juice, and basil leaves. Fill scooped-out vegetables rather loosely and arrange in rows in a deep pan. Add water just to cover the bottom of the pan, cover and gently simmer for about 1 hour – or bake in a 350° oven for 1 hour until vegetables are tender.