The Art of Syrian Cookery Quotes

“Stuffed Peppers Fly-flee milishee 2 cups lamb or beef, chopped fine
1 tablespoon butter
2 medium onions, sliced
1⁄2 cup pine nuts
Salt and pepper to taste
1⁄4 teaspoon cinnamon
3 tablespoons chopped parsley
12 green peppers
4 ripe tomatoes
1 teaspoon dried mint
2 cups water”
― Helen Corey, The Art of Syrian Cookery