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Stuffed Kohlrabi with Tahini and Herbs
Tender kohlrabi shells filled with a savory mixture of rice, ground beef, and aromatic herbs, all brought together with a creamy tahini sauce. This dish offers a unique blend of earthy kohlrabi and classic Middle Eastern flavors.
🧂 Składniki
- 4 medium Kohlrabi
- 500 g Ground beef
- 1 cup Rice(uncooked, preferably short-grain)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1/2 cup Fresh parsley(chopped)
- 1/4 cup Fresh dill(chopped)
- 1/2 cup Tahini
- 1/4 cup Lemon juice
- 4 tbsp Olive oil
- 3 cups Chicken or vegetable broth
- to taste Salt
- to taste Black pepper
👨🍳 Instrukcje
- 1
Preheat oven to 375°F (190°C). Peel kohlrabi, cut off the tops and bottoms, and scoop out the insides to create hollow shells, leaving about a 1/2-inch thick wall. Reserve the scooped-out kohlrabi flesh.
💡 Wskazówki profesjonalistów: Be careful not to pierce the bottom of the kohlrabi shells. - 2
Cook the rice according to package directions. Drain and let cool slightly.
- 3
In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, chopped parsley, chopped dill, salt, and pepper. Mix well.
💡 Wskazówki profesjonalistów: You can also add a pinch of cumin or coriander for extra flavor. - 4
Stuff the kohlrabi shells with the meat and rice mixture, filling them about three-quarters full.
💡 Wskazówki profesjonalistów: Do not overstuff, as the filling will expand slightly during cooking. - 5
In a separate bowl, whisk together the tahini, lemon juice, 2 tablespoons of olive oil, and 1/2 cup of water until smooth. Season with salt and pepper.
💡 Wskazówki profesjonalistów: If the sauce is too thick, add a little more water, a tablespoon at a time. - 6
Place the stuffed kohlrabi in a baking dish. Pour the chicken or vegetable broth around the kohlrabi. Drizzle the tahini sauce over the kohlrabi.
💡 Wskazówki profesjonalistów: The broth should come about halfway up the sides of the kohlrabi. - 7
Cover the baking dish tightly with foil and bake for 45-60 minutes, or until the kohlrabi is tender and the filling is cooked through.
- 8
While the kohlrabi is baking, finely chop the reserved kohlrabi flesh and sauté it in the remaining 2 tablespoons of olive oil with a pinch of salt and pepper until softened. This can be used as a side or mixed into the sauce.
- 9
Once the kohlrabi is cooked, remove from the oven. You can serve the kohlrabi with the cooking liquid as a sauce, or thicken the liquid by simmering it on the stovetop for a few minutes.
💡 Wskazówki profesjonalistów: Garnish with fresh parsley or dill before serving.
💡 Wskazówki profesjonalistów
- ✓Choose kohlrabi that are firm and heavy for their size.
- ✓If you prefer a vegetarian option, omit the ground beef and increase the amount of rice and herbs, or add cooked lentils or chickpeas.
- ✓The kohlrabi flesh can be finely chopped and added to the filling for extra flavor and texture.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a pinch of cinnamon or allspice to the meat filling for a warmer flavor.
- Serve with a dollop of plain yogurt or labneh.