This recipe for eprax, a multilayered casserole of Kurdish-style stuffed vegetables and lamb chops, comes from Parwin Tayyar in Nashville. To make the dish, sometimes called dolmas, Ms. Tayyar prepares a gently spiced lamb and rice filling, and uses it to stuff a mixture of vegetables, such as squash, tomatoes, potatoes and cabbage. Carefully layered in a pot with a little liquid, the vegetables simmer and steam together on the stove until they're tender. Then the whole dish is tipped out into a messy, delicious pile to be eaten with flatbread, pickles, hummus or a cucumber sauce. It may seem like a complex process, but once all the vegetables are prepped and the filling is ready, things go quickly. The dish is flexible, and what Ms. Tayyar provides is a blueprint: You can stuff any vegetables you have on hand, as long as you remember to stuff them loosely. Featured in: The American Thanksgiving.
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|Serving Size: 1 recipe (2891g)|
|Recipe Makes: 1|
|Calories from Fat: 1343 (29%)|
|Amt Per Serving||% DV|
|Total Fat 149.2g||199 %|
|Saturated Fat 52.3g||261 %|
|Monounsaturated Fat 63.9g|
|Polyunsanturated Fat 22.5g|
|Cholesterol 331.1mg||102 %|
|Sodium 18054.4mg||623 %|
|Potassium 7583.9mg||200 %|
|Total Carbohydrate 690g||203 %|
|Dietary Fiber 64.3g||257 %|
|Sugars, other 625.6g|
|Protein 149.3g||213 %|
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Calories per serving: 4653
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