Persian stuffed peppers (dolmeh felfel)

As promised, more Middle Eastern style food.

Last night we ate Middle Eastern food. I made (anticlockwise), Persian stuffed peppers, curried couscous salad, hummus, babaganoush, and a garden salad with avocado and artichoke. Chips. Artichoke chips, sliced thin, rubbed between paper towels to drain excess liquid and baked, on high (no oil no seasoning just as is) in my toaster oven. So delicious! The small orange bowl is Indian-style pickled/chutnied yuzu (a Japanese citrus) made by Shogo-san.

Also, Lifa, my Israeli friend said my hummus was world-class which means I don’t need any more compliments for at least a year. Okay, go ahead, one more won’t hurt. For dessert, we had Persian Wife Cake. Which is basically a baklavaesque cake that I assigned a silly name.

The original Persian dolmeh is made by stuffing grape leaves but we also make them by filling eggplants, tomatoes, pumpkins and bell peppers. Dolmeh is delicious because it’s packed with so much flavor. As in literally. Packed to the rim with herbs and spices. Here is the recipe I used. If you’re vegetarian or vegan all you have to do is swap the mince for lentils and you’re all set. Enjoy!