It's almost summer and I cannot help but cook summer dishes. Dolmas simmered in olive oil, i.e. vegetarian dolmas, are perfect summer dishes. They can be served as the main dish for lunch. Also there's nothing like a cold delicious dolma as a side dish for dinner.
stuffs 8-10 medium size red bell peppers
1 cup white rice
2 medium size onions, finely chopped (you can use a food processor)
2 tomatoes, grated or 1 can of petite diced tomato
1 tomato (this one is for covering the tops of red bell peppers after stuffing)
2 tbsp pine nuts
2 tbsp currants
1/2 tbsp all spice
1/2 tsp ground black pepper
1 tbsp mint flakes or ¼ cup fresh mint, chopped finely
1/4 cup fresh parsley, chopped
1 tsp white sugar
salt
juice of 1/2 lemon
1/2 cup olive
2 medium size onions, finely chopped (you can use a food processor)
2 tomatoes, grated or 1 can of petite diced tomato
1 tomato (this one is for covering the tops of red bell peppers after stuffing)
2 tbsp pine nuts
2 tbsp currants
1/2 tbsp all spice
1/2 tsp ground black pepper
1 tbsp mint flakes or ¼ cup fresh mint, chopped finely
1/4 cup fresh parsley, chopped
1 tsp white sugar
salt
juice of 1/2 lemon
1/2 cup olive
optional1 tbsp basil flakes (it goes really well with the sweetness of red bell peppers)
-Mix well all the ingredients (except for peppers and 1 tomato) in a bowl.
-Wash peppers and take out the top part and the seeds.
-Stuff the peppers with the rice mix with a spoon or your hand.
-Cut small pieces from 1 tomato to cover the top parts of peppers. Press the tomato slice down a bit so that it won’t come out.
-Place the dolmas in a pot. Pour water. Make sure water is 1 inch below the dolmas.
-Let it boil on high heat then turn it to medium and cook for 35-45 minutes.
-You can serve it hot, but olive oil dishes like dolmas taste better when they cool down and taste even better the next day.-Wash peppers and take out the top part and the seeds.
-Stuff the peppers with the rice mix with a spoon or your hand.
-Cut small pieces from 1 tomato to cover the top parts of peppers. Press the tomato slice down a bit so that it won’t come out.
-Place the dolmas in a pot. Pour water. Make sure water is 1 inch below the dolmas.
-Let it boil on high heat then turn it to medium and cook for 35-45 minutes.
-Try them with yogurt.
*If you end up with extra stuffing, you can either freeze it for another time or stuff whatever you have in the fridge: potato, zucchini, tomato, etc.
This looks heavenly. =) I've everything I need to try these out tomorrow except the mint. Can't wait!
ReplyDeleteThe mint has just appeared in my herb garden, and many of these ingredients are in my pantry, so I'm off to the market for peppers and to try this dish.
ReplyDeleteI LOVE stuffed peppers of all kinds:D
ReplyDeleteThis looks delicious! I'm Greek, and we used to make stuffed peppers & stuffed tomatoes all the time back at home (I now live in London). We didn't usually put in pine nuts or currants, but it sounds like a lovely idea & I'll try it soon. Greek & Turkish cuisine are so alike, which is why I regularly follow your blog & I've found many recipes I like. Keep up the good work :-))
ReplyDeleteI also love stuffed peppers and those look great! Just one question: can you also bake the peppers in the oven? That's how I usually do them.... Many thanks, Georgiana
ReplyDeleteGeorgiana, yes, you can definitely bake stuffed peppers. Here's another dolma recipe, but this times baked:
ReplyDeletehttp://almostturkish.blogspot.com/2007/07/vegetarian-stuffed-peppers-zeytinyal.html