1/2 lb ground beef
1/2 lb ground pork
4 small peppers, rainbow
4 zucchini or pattypans
4 roma tomatoes
1 tbs fresh thyme leaves or
1 ts dry chubritza
1 ts freshly ground black pepper
1 medium onion, finely diced 1/3 cup medium grain rice 4 tbs olive oil (or more)
3 tbs tomato pure
a bouquet of fresh herbs-dill, mint, parsley
salt to taste
1 egg yolk
1/2 cyogurt
1 ts sweet paprika
Core the vegetables, save the pulp from the zucchini and tomatoes, dice and place on the bottom of the cooking pot. Warm a tablespoon of the olive oil in a large sauce pan. Add the onion and cook over medium heat until it becomes translucent. Add the rice and cook, stirring a bit until it turns opaque. Remove from the stove. Add the meat, salt, black pepper, thyme and mix well.
I usually do it with hands.
Stuff the vegetables loosely. On the bottom of the bowl spread the pulp then arrange the peppers and the rest of the vegetables on top. Pour over one tablespoon of oil, then pour 1/2 cup water. Cover with inverted plate and then with the lid. Cook on medium heat for about 30-40 minutes. Meanwhile add some more water if dry.
Zastroika
Whisk the egg yolk with the yogurt in a bowl. Mix in some of the juices to temper and then pour over the vegetables.
Zaprajka
High heat 2 tablespoons of oil in a pan, remove from the stove and stir in the paprika. Pour over the meal.
Serves 4 to 6.