What defines a “comfort” dish? Sentimentality, based on good home cooking? Texture? Ingredients? Process? Rustic presentation? I can’t quite put my finger on it. This particular dish qualifies, but perhaps anything with the word “stuffed” in its name stacks the deck a little too steeply in its favor. It is interesting how a word so derogative when applied to humans becomes so delightful when applied to food.
As I mentioned the other day, Gourmet Worrier’s recipe for Qarabaghli mimli bil-laham caught my eye. I ran with the concept, and created my own version, which combines ground pork shoulder, some nicely smoked bacon, aged asiago cheese, breadcrumbs, crème fraîche… oh nevermind, the recipe is below the fold!