Steps to Follow: Arrange a rack in the middle of your oven and preheat to 375 F degrees. Prepare the peppers by cutting off the tops of the peppers. Remove and discard any seeds and membranes from the insides of the peppers. To keep the peppers from falling over while cooking, cut a small flat piece off the bottom of the pepper so that it has a more even bottom and they’ll stand up nicely. In a large bowl combine the ground pork, rice, onion, egg, dill, parsley, salt and pepper. Mix well. Stuff each pepper really well and arrange them in a big pot standing up. To make the sauce whisk together the tomato puree with the sour cream, water, salt and pepper. Pour this over the peppers. Add more water if needed, there should be enough water to come about half way up the peppers. Cover the pot with a lid or aluminum foil and bake for 1 1/2 hours covered. Remove the lid and continue baking for another 45 minutes to an hour uncovered. The peppers are ready when you insert a fork in a pepper and it goes easy through the skin of the pepper and meat, and the rice is cooked. Serve these hot with lots of sauce and a dollop of sour cream on top, along side some crusty bread for dipping in the sauce.
Steps to Follow: Crumble or grate the cheese. Add the egg, bicarbonate of soda, lemon zest, sugar and flour, and mix to get a dough. Transfer to the work surface and divide it into 4 balls. Use flour to dust if the dough is still sticky. Each ball will be divided into 2, one ball will be bigger. From the bigger ball, we will shape a round donut with a hole in the middle, where the second one will be the shape of a ball (see photo below). Heat up the oil, and deep fry until light brown. Repeat with the rest of the donuts. Once cooled, serve with plenty of sour cream and jam.
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