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 Yemenite - Esh El-Bulbul (Stuffed Potatoes)
adapted from Yeminte Cookbook by Levi and Agabria
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Description
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Ingredients
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- 6 Large Baking Potatoes -- peeled
- ~~Stuffing~~
- 1 Tablespoon Oil
- 1 Large Onion -- chilled
- 1 Small Green Pepper -- chilled
- 1/2 Cup Parsley -- chilled
- 1 Teaspoon Dill Weed
- 1/2 Teaspoon Turmeric
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Teaspoon Zhoug
- ~~Sauce~~
- 1 Can Tomato -- diced
- 1 Tablespoon Olive Oil
- 1 Tablespoon Lemon Juice
- 1/2 Cup Green Olive -- chilled
- 2 Cups Chicken Stock
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Turmeric
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Directions
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Cut each potato into a perfectly square shape. Then with melon baller, scoop out the center of each potato "box". In large skillet, saute stuffing ingredients until onion is well-browned. Allow that to cool, then stuff potatoes with that. Place alll sauce ingreients in pot, bring to boil, reduce heat, cover, simmer 20 minutes. Preheat oven to 400*. Place potatoes in baking dish. Pour sauce over, bake at 50 minutes until potatoes are soft.
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Serves
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6
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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