Stuffed Collard Greens


November 21st 2014By Tamar Genger MA, RD

Trade up your traditional stuffed cabbage for stuffed collards made with whole grain bulgur and lean ground turkey. Finished with a bit of smoked salt for an added Southern flavor, this dish is bright and flavorful and can be made ahead and frozen.


Kurdish Stuffed Vegetables

yaprach -stuffed vegetables

June 10th 2013By ChanieGeller

Note From Jamie: It was nearly impossible for me to get an exact recipe for Iprach from Rachel and Zukhit Aharon who taught me how to make this traditional Kurdish dish in the 2nd episode of Joy of Israel. So I turned to one of my go-to kitchen lifesavers, my Israeli born Kurdish sister-in-law Chanie. This here is her version. Rachel recommended making this the night before and refrigerating for at least 8 hours before adding the sugar, salt, lemon juice, oil and water and simmering on a low flame for at least 3 hours. You see here Chanie's instructions are slightly different but I imagine both ways work well. Enjoy!