Mr. N is at the helm again and for the next couple weeks he’s taking us to Libya. He wanted to pick somewhere in Africa, and after looking at the globe he settled on Libya because he’s heard it on the news. Apparently he listens to the news more than we thought. (I wonder if that means he listens more than we think too!)
When we began our search for recipes we found quite a few that were appealing at Celtnet Recipes. Some of the most common ingredients we found in Libyan recipes were olive oil, garlic and fresh herbs including cilantro. Tonight’s recipe uses these ingredients and provided us with a great option for a healthy weeknight meal. It’s called Dolma Mshakla, or stuffed vegetables. And as an added bonus, we get two meals in one as this recipe made enough for another new meal tomorrow night!
For our stuffing vegetables we chose potatoes for Miss A and Mr. N, and green peppers for me and dad. If you select potatoes you’ll need to bake them first – or if you’re running short on time like we were – use the baked potato setting on your microwave. Next stand the potatoes on end and cut the tops off. Scoop about half of the inside out of the potato.
The vegetables baked covered for an hour at 300F. After an hour, we checked the water level, increased the heat to 350F and baked for another 25 minutes. The result was some good lookin’ dolma mshakla.
Mr. N thought the dish looked and smelled very good. He was a little unsure of the taste at first, but ended up eating quite a bit of his meal. He finally settled on 2-1/2 spoons. Miss A, who was having a not so great kind of two-year old day, refused to eat. She tried to pawn her meal off on dad by saying, “Dad, try this. It’s terrible.” Miss A later ended up eating her old stand-by – a Nutri-grain bar.
Dad and I were tossing around a 2-1/2 spoon as well, but ultimately we both settled on 3 spoons. The stuffed peppers had solid flavor, healthy ingredients and one pepper filled us up completely. Can’t beat that – a healthy meal that provides great taste and fills you up.
And now for the bonus – we combined the leftover stuffings into one bowl. After mixing it together we added it to a medium-sized casserole dish and baked at 350F for 45 minutes. Dad and I both sampled some and were very excited – it tastes great and will go wonderfully with flat bread tomorrow night!
Print this recipe: Dolma Mshakla