Stuffed Turnip

Ingredients

10 round turnips

oil for frying

1 cup of Egyptian rice, soaked

¼ kilo of minced meat

2 tsps salt

½ tsp black pepper

½tsp cardamom, crushed

½tsp cinnamon, ground

¼ cup vegetable oil

1 cube of Goody chicken bouillon

½ cup of flour

2 lemons, squeezed

1 tsp of Goody white vinegar

1 tbsp of Goody vegetable margarine

4 garlic cloves, mashed

½ cup of green coriander, minced

Peel and pierce the turnips using a drill then fry them in the oil until they become golden, set aside to make the stuffing mixture.
In a bowl, put the soaked Egyptian rice then stir in the minced meat and one spoon of salt and also add the black pepper, crushed cardamom, cinnamon and vegetable oil, mix well then start stuffing the turnips, taking into account that the turnips are not filled completely, the stuffing will be equivalent to two third of the turnips.
Wash the core extracted from the turnips with water; put them in a cooking pot, stir them with a little oil, salt and black pepper until they wilt.
Arrange the stuffed turnips in a pot, add boiling water until the turnips are submerged, a little salt and a chicken bouillon cube, leave them after they boil for an hour over medium heat.
In another bowl, put tahini, lemon, a spoon of salt and vinegar, gradually add the water, stirring constantly until the mixture’s thickness is reduced a little, add it to the turnips and leave the pot, uncovered, for 10 minutes.
In a pan, put a tablespoon of margarine then stir in the garlic and coriander, stir for a couple of minutes then add them to the turnips pot.
Place in a serving dish, serve hot.