Archive for the 'Dolmeh Sib' Category

27
Jun
13

Iranian Stuffed Apples – Dolmeh Sib


Fortuna F. from LA has once again regaled us with another Middle Eastern recipe, this time from Iran. The mixture of ingredients may, at first, sound strange to the western trained palate, but the resulting dish is absolutely delicious! I had these last eve:

Iranian Stuffed Apples – Dolmeh Sib

Photo sent in by Fortuna F. from Los Angeles

Photo sent in by Fortuna F, from Los Angeles

Serves 6

Ingredients

  • 1 medium-sized onion, finely chopped
  • 1 cup margarine
  • 1 pound lean ground beef
  • 1/4 cup water
  • 2 tablespoons rice
  • 1/2 teaspoon ground cinnamon
  • salt
  • ground black pepper
  • 12 apples
  • 2 teaspoons sugar
  • 1 cup water
  • 1/2 lemon juice
  • 1/4 cup brown sugar

Directions

  1. In a frying pan gently fry the onion in half the margarine until transparent, add meat and stir over high heat until juices evaporate and the meat begins to brown. Add salt and pepper to taste and remove from heat.
  2. Wash apples well. Dry and cut off tops but reserve them. Scoop out core and most of the flesh with a melon baller or a knife, leaving a nice size cavity in each. Sprinkle cavities with sugar and fill with meat mixture. Replace tops.
  3. Arrange the apples in a baking dish, add the water. Add haff the scooped out apple pulp to the water. Dot apples with margarine, cover dish with foil and bake at 350 F. for 30 minutes.
  4. Remove foil. Add lemon juice and brown sugar to liquid, tilt pan to combine, then baste apples with sauce. Cook apples uncovered for about 20 minutes or until tender. Baste occasionally.
  5. Remove apples to a serving dish and keep hot. Put the liquid and sauce through a sieve and return to pan. Reduce by half and adjust sweet and sour flavor with sugar and lemon juice. Pour the sauce over the apples and serve as an appetizer with a flat bread.

Enjoy, gentle reader, enjoy! By the way… after four of these delectable apples I didn’t need any more dinner; I used Granny Smith and delighted in their natural tartness in this dish.

CS




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