# 1 Best Seller in Gourmet Cooking


If you are looking for a special cookbook with unique recipes, this Mediterranean cookbook will offer you a great authentic and delicious, yet- quick and easy recipes, such as: stuffed bell peppers, stuffed cabbage, stuffed pasta shell or Chicken Stuffed with Dried Fruit and Rice in sweet Soy Sauce...
(All the recipes are perfect also for a slow cooker and they are kosher! )
Five years ago when I made my first stuffed pepper, I realized it is not as hard as I imagined. Actually it's kind of fun and easy... then I began to indulge... Something about the act of coring, filling and assembling makes cooking creative and fun.
And the flavor?

The flavors are so good that they make the task of emptying, filling, rolling, arranging etc. rewarding and so worth the efforts! Not only it is worth the efforts, you wouldn't believe how a simple dish can receive such praise from all at the table...

What is most appealing about Stuffed dishes is that they never disappoint, in flavor and appearance.
Since my first stuffed pepper, I continued to fill and roll almost everything I laid my eyes on; grape leaves, beets, tomatoes, squash and zucchini. And the filing? Almost everything is possible according to your taste: Ground meat, rice or quinoa, cheese or dried fruit.
In this book you will find the best recipes for stuffed dishes collected especially for you and grouped by categories: meat and poultry, vegetarian and vegan, dairy and sweets.
And most importantly, I've attached the Complete Guide for making stuffed dishes: all the secrets, tips, and principles that will make you an expert in stuffed dishes! Guaranteed!

Zucchini Stuffed with Quinoa, Mint and Cranberries:
Zucchini is the kind of vegetable I simply cannot resist when I see it in the market... This time they are filled with a rich mixture of quinoa, mint and cranberry sauce with maple fragrance. Finger licking good!
If you are lucky enough to find rounds zucchini at the markets, don't hesitate! Just buy them! They are fun and easy to scoop and fill.

Ingredients:
?8 zucchinis
Stuffing:
?1 cup quinoa
?½ cup chopped mint
?1 onion, chopped
?5 Tbsp. toasted pine nuts
?½ cup cranberries
?1 tsp. Baharat
?Salt and pepper to taste

Sauce:
?The insides of the zucchini
?3 large tomatoes, cut into quarters
?1 Tbsp. sugar
?4 cups boiling water
?1 tsp. Baharat
?1 tsp. cinnamon
?Salt and pepper to taste
?2 Tbsp. natural maple syrup

Preparation:
?Core the zucchini and keep the insides for the stuffing and the top for cover.
?Pan fry the onions in olive oil until lightly golden. Remove from heat and cool.
?Mix the onions with the other ingredients of the filling, stuffing the zucchini and closing the top. Densely arrange a wide flat pan.
?In a blender, mix together all the sauce ingredients except the water to create a paste. Mix it with boiling water and stir. Pour over the zucchini and cook over low heat for about an hour at a gentle boil.
?Bake in the oven on medium heat, uncovered, for about fifteen minutes for a final brown.?

• We started tracking this book on February 20, 2014.
• This book was $7.31 when we started tracking it.
• The price of this book has changed 32 times in the past 3,708 days.
• The current price of this book is $0.99 last checked 21 hours ago.
• This book is at its lowest price in the past 90 days.
• This lowest price this book has been offered at in the past year is FREE.
• The lowest price to date was FREE last reached on October 17, 2016.
• This book has been FREE 14 times since we started tracking it.
• The highest price to date was $7.31 last reached on February 20, 2014.
• This book has been $7.31 one time since we started tracking it.

• Cookbooks, Food & Wine

• Text-to-Speech: Disabled
• Lending: Disabled