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Turkish Lamb’s Bread Stuffed Peppers

May 5, 2016 by: GanjaKitchenRevolution Dinner ,Gluten-Free ,Lunch ,Vegetarian

Dolma is a term used to describe a family of stuffed vegetables popular in the Middle East and its surrounding areas. Dolma is a Turkish verbal noun of the word “dolmak” which means “to be stuffed”. The most widespread vegetables to stuff are peppers, tomatoes, grape leaves, cabbage leaves, vine leaves, onions, eggplants, and zucchinis. There are different variations of fillings for Dolma but most contain minced rice, meat, onions, dill, parsley, mint, Turkish spices, raisins, currents, and nuts. These delicious stuffed vegetables originated in the Ottoman Empire and are served hot or cold. They are served as an appetizer or main dish when it comes to meal time. And most are garnished with yoghurt, a squeezed lemon, a fried egg, mint leaves, or stewed tomatoes.

When looking for a strain to pair with this hearty dish my instincts naturally went towards one of my all-time favorites Lamb’s Bread for its sweet yet spicy and yeast like undertones. I felt the flavor profiles of the strain complimented the ingredients of the dish rather quite lovely. Lamb’s Bread is an upbeat and mentally stimulating Sativa that originates from the beautiful land of Jamaica. Lore across the world claims that this was reportedly Bob Marley’s favorite strain as it provided an energetic, euphoric, and creative high. At the present moment there are many phenotypes floating around, some even under different names such as “Lamb’s Breath”, but all produce a characteristic uplifting clear-headed happy high. This is the perfect strain for depression, creative slumps, new perspectives, chronic migraines, PTSD, and ADD/ADHD.

Mise en place:

1 pound ground beef
4 de-seeded green peppers
1 small sweet onion chopped
1 cup cooked brown rice
1 cup water
½ cup raisins
4 tablespoons Lamb’s Bread Cannabutter
4 tablespoons pine nuts
4 tablespoons brown sugar
2 teaspoons minced garlic
Leaves from 2-3 sprigs of mint
1 teaspoon sea salt
1 teaspoon black pepper
Olive oil to drizzle
1 can crushed tomatoes optional
Plain yoghurt and mint leaves for topping

Directions:

1) Preheat the oven to 375 degrees. Add the ground beef, chopped sweet onion, cooked brown rice, raisins, pine nuts, brown sugar, minced garlic, mint leaves, sea salt, and pepper.
2) Drizzle olive oil over this mixture then mix thoroughly with your hands.
3) Start with one pepper by stuffing it with this meat rice mixture half way.
4) Evenly spread 1 tablespoon of cannabutter over the mixture.
5) Finish filling in the pepper till the mixture reaches the top.
6) Repeat for each pepper that is left.
7) Add the peppers to a baking dish and add 1 cup of water to the bottom of the dish. If desired, add 1 can of crushed tomatoes to the water and stir until combined.
8) Cover with tinfoil and bake for 1 hour.
9) Remove the foil and cook uncovered for another 15-20 minutes or until the meat if fully cooked and the peppers are soft.
10) Garnish the top with a few tablespoons of the crushed tomatoes, then plain yoghurt, and lastly a few mint leaves. Enjoy!

Dosage:

Lamb’s Bread can test between 16-21% THC, so do the math accordingly when making a cup of cannabutter. If one gram of Lamb’s Bread tests at 20% THC, twenty percent of 1,000mg would be 200mg. Therefore dose each tablespoon in the cup according to how many milligrams you wish to have. Remember there are 16 tablespoons in a measuring cup.

Strain Suggestions:
I would recommend strains that possess spicy, woodsy, dairy, or yeast like aromas and flavors. Alternative strains would be Dairy Queen, Sour Cream, Mr. Nice, or Sputnick are great choices. If you do not have any of these strains, fret not! Add a strain that has similar or complementary flavors of the ingredients in the dish. Play around with it and have fun!

For the hard copy please visit: Skunk Magazine Volume 11, Issue 6

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