Stuffed Vegetables in Tangy Sauce Yagil Yitzhakov

Stuffed Vegetables in Tangy Sauce



Today, we take things to the next level. This dish may seem a bit complicated at first glance, but I promise you delight in the cooking and the praise of your guests. Instead of filling the usual types of vegetables, we’re going to use beetroot, kohlrabi and onions. We are going to fill them with meat and cook the whole thing in a tangy tamarind sauce. Believe me, you don’t want to miss this one.

Chef Yagil’s Tips:

• Tamarind paste can be found in shops selling Middle Eastern or Indian products. It is available as a spreadable syrup without seeds.

• Half of the tamarind paste can be replaced with two tablespoons of pomegranate concentrate. This ensures the necessary acidity.

• I peel the beets and kohlrabi and simmer for 10 minutes in the pressure cooker. But a normal pot can also be used. The vegetables soften and you can easily scoop out the inside.

• I found a giant onion, peeled and cut it, and put it into boiling water. Just a couple…