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| 6 gross | Beets |
| 1/4 Tasse | oil |
| 1/2 Tasse | Kohlrabi chopped |
| 12 | Green olives chopped |
| 3/4 Tasse | Sour pickles; chopped |
| 1 Tasse | Onion chopped |
| 2 Esslöffel | lemon juice |
| 1/2 Teelöffel | Each salt and pepper |
| 1 Tasse | rice cooked |
| 1 Teelöffel | Thyme (opt'l.) |
| 1/3 Tasse | parsley chopped |
| 6 Scheibe | lemon peeled |
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Remove stems and roots from beets. Drop beets into boiling water; cook until tender. Drain and cool. Peel beets. With a melon ball scoop, remove the beet flesh, leaving a 1/2" shell.
Heat oil in a large skillet. Saute kohlrabi, olives, pickles and onions until the vegetables are soft. Add lemon juice, salt and pepper. Remove mixture from heat; cool. Blend in the cooked rice, thyme and parsley.
Stuff beets with this mixture and cover each with a slice of lemon. Bake at 325 F. for 35 minutes.
From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 78. Isbn 0-8050-0394-0. Electronic format by Cathy Harned.
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