Kefta Roll Stuffed with Whole Eggs
The Slice Is the Whole Point This dish exists for one moment: the knife going through it at the table. […]
Stuffed Dishes
Filling something, closing it, and cooking it until the outside gives way. Vegetables hollowed and packed with spiced beef and rice; a beef roulade rolled around its stuffing and tied; a kefta roll baked around a line of whole eggs so every slice comes out with a golden centre; a lamb neck boned and filled with spiced rice and nuts. The filling is broadly the same across several of these, and the recipes say so rather than pretending otherwise. What changes is the vessel and the sauce it cooks in, and that changes more than you would expect. Stuffed vegetables in particular want under-filling: the rice swells, and a tightly packed pepper will split.
Stuffed Lamb Neck with Spiced Rice and Nuts
The Dish You Carry to the Table With Both Hands Some dishes exist purely to make a room go quiet
Stuffed Tomatoes That Bake Into Their Own Sauce
The Dinner That Grows Its Own Bowl A ripe tomato is already most of the way to being dinner: it
Stuffed Peppers in Tomato Chickpea Sauce, Algerian Style
The Dolma Family’s Saucy Cousin Every kitchen from the Balkans to Baghdad stuffs a vegetable, and each one signs its
Beef Roulade with Spiced Stuffing, Algerian Style
The Roast with a Secret in Every Slice Some roasts announce everything from the outside. This one keeps its best
