EN 
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Stuffed Potatoes With Tahini
Monastic Dishes
Description
A Lenten recipe that encapsulates all the nutrition and care of the monasteries of Meteora. Elaborate wrapping, locally sourced flavored filling and locally produced tahini that transforms into a velvety sauce and accompanies a wonderful dish. Sesame is one of the most precious gifts that nature has given to man and its pulp, tahini, retains all the flavor and nutritional power of the seed.
Description
A Lenten recipe that encapsulates all the nutrition and care of the monasteries of Meteora. Elaborate wrapping, locally sourced flavored filling and locally produced tahini that transforms into a velvety sauce and accompanies a wonderful dish. Sesame is one of the most precious gifts that nature has given to man and its pulp, tahini, retains all the flavor and nutritional power of the seed.
Ingredients
400 g grape leaves (from a jar)
1 medium onion (grated)
1 medium zucchini (grated)
1 tomato (chopped)
2 tbsp parsley (chopped)
2 tbsp dill (chopped)
1 cup rice
1 cup water
½ cup olive oil
salt
pepper
For the sauce:
1 cup tahini
1 cup of broth from the stuffed dumplings
2 lemons (their juice)
1 tbsp fresh thyme
Execution Instructions
Rinse the grape leaves and drain them well. Sauté the oil, onion and zucchini in a saucepan. Add the rice and sauté until it starts to stick. Add the tomato, herbs and water. Season with salt and pepper and let all the liquid evaporate.
Remove from heat and let our filling cool. Wrap the stuffed peppers one by one. Put the leftover leaves in a pot and arrange the stuffed peppers next to each other. Cover with a plate. Pour water to cover them and a little olive oil. Boil over low heat for about 40 minutes.
For the sauce
In a bowl, add the tahini and a little bit of the lemon, stirring with a wire whisk. Then add the broth from the stuffed peppers and finally the thyme.
If necessary, add a little more broth or water.
Serve by pouring the sauce over the stuffed peppers or separately if desired.
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