base for the kale with chili and ginger |
Fresh sweet red bell pepper..blanche in boiling salted water for 3 mins and drain well and cool for stuffing..give a tender baked pepper |
Previous 2 the "PERSIAN STYLE" stuffed red peppers |
Red Kale with sherry and flax seeds |
Coarsely chop the tomato, cucumber for the tabouleh, do not process as it will become mushy, also coarsely chop the fresh mint and mint |
'dry" out the soaked bulgar wheat for the salad |
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