Stuffed Peppers / Fylt Paprika

A snack recipe found in “Mat for Alle” (Food for Everyone)
published by Tiden Norske Forlag in 1985
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Stuffed peppers and other vegetables are a cooking technique that can be found many places in the world, but to day most of us usually think of it as traditional Middle Eastern way to prepare food.

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A Spanish Twist on the Mince / Spansk Vri på Kjøttdeigen

A spicy dinner recipe found in “Sundt og Godt” (Wholesome
and Delicious) published by Det Beste in 1988

A Spanish Twist on the Mince / Spansk Vri på Kjøttdeigen

The crispy iceberg lettuce is a refreshing contrast to the strong flavor of the meat sauce. The yogurt has a cooling effect and works well as a side dish. Wholemeal bread and a salad of green beans and squash are excellent accessories.

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Pork Chops Provençale / Koteletter Provençale

A French dinner recipe found in “52 Søndagsmiddager” (52 Sunday Dinners) published by Hjemmets Kokebokklubb in 1983koteletter provencale_post

There is something homely and nice about pork chops. In all the changing food fashions that I’ve seen up through my life pork chops have been just like denims, impossible to kill by the people who like to tell us what we should eat or wear – Ted  😉

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Felfel Bil Roz – Egyptian Stuffed Peppers / Egyptiske Fylte Paprika

A classic Egyptian recipe from “God Mat Fra Hele Verden” (Delicious Food From All The World) published by Schibsted in 1971
Felfel Bil Roz – Egyptian Stuffed Peppers / Egyptiske Fylte Paprika

Stuffed vegetables are known from throughout the Balkans and most other places in the Middle East. Here’s the Egyptian version.

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