Meat-Stuffed Vegetables from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldste

Ingredients

• ½ cup olive oil
• sugar and salt, if stuffing tomatoes
• 1 cup long-grain white rice, soaked in water for 30 minutes and drained
• ¼ cup olive oil
• 1 teaspoon ground cinnamon
• 3 cloves garlic, minced
• 1 teaspoon ground allspice
• 1 pound ground lamb
• 1 tablespoon salt
• ½ cup pine nuts, toasted
• About 4 pounds tomatoes, bell peppers, eggplants, zucchini, or onions, or a mixture
• 1 cup water
• 2 tablespoons chopped fresh flat-leaf parsley
• juice of 2 small lemons (4 to 5 tablespoons)
• 1 teaspoon freshly ground black pepper
• 2 or 3 whole eggs, or 3 egg yolks
• 1 cup stock, any kind
• ½ cup dried currants, soaked in hot water until plumped and drained
• 2 onions, chopped