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Helen Corey
More books by Helen Corey…
“Stuffed Peppers Fly-flee milishee 2 cups lamb or beef, chopped fine
1 tablespoon butter
2 medium onions, sliced
1⁄2 cup pine nuts
Salt and pepper to taste
1⁄4 teaspoon cinnamon
3 tablespoons chopped parsley
12 green peppers
4 ripe tomatoes
1 teaspoon dried mint
2 cups water”
― The Art of Syrian Cookery
1 tablespoon butter
2 medium onions, sliced
1⁄2 cup pine nuts
Salt and pepper to taste
1⁄4 teaspoon cinnamon
3 tablespoons chopped parsley
12 green peppers
4 ripe tomatoes
1 teaspoon dried mint
2 cups water”
― The Art of Syrian Cookery
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