FAMILY DINNER: DOLMA STUFFED WITH RICE AND MEAT, STUFFED CABBAGE, & CHEESE BOREK WITH PUFF PASTRY

ground meat

🥗Healthier: chicken or turkey

💰Cheaper: lentils

Lentils provide protein while being budget-friendly.

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Cottage cheese is lower in fat and cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and versatile.

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: homemade dough

Homemade dough can be more economical.

Make the cheese borek first as an afternoon snack.

Mix Bulgarian cheese, Valbreso cheese, mozzarella, and 1 egg in a bowl.

Defrost puff pastry and lay the first sheet in a sprayed baking pan.

Add the cheese mixture on top of the puff pastry.

Place the second sheet of puff pastry on top and seal the edges.

Brush the top with egg wash and sprinkle with sesame seeds.

Preheat oven to 375°F and bake for 30-35 minutes until golden brown.

Boil cabbage for 40 minutes to 1 hour until soft.

Prepare zucchinis, squash, and bell peppers by removing their cores.

Mix 2 cups of Egyptian rice, 2 pounds of organic beef, 2 tomatoes, 1 onion, tomato paste, salt, and black pepper in a bowl.

Stuff the vegetables with the meat mixture, leaving space at the top.

Transfer stuffed vegetables to a pot with cabbage on the bottom.

Mix water, 3 tablespoons of tomato paste, fresh lemon juice, and salt, and pour over the stuffed vegetables.

Add more hot water to cover the stuffed cabbages.

Place something heavy on top to keep them submerged while cooking.

Heat 2-3 tablespoons of oil in a pan, add mint until dark, and pour over the stuffed cabbages.

For dolma, use garlic instead of mint with the oil.

Cook for about an hour, check for doneness, and serve with yogurt and extra sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens