Green Pepper Dolma
1 hour 30 min. Recipe Yield:
6 servings Difficulty:
Simple recipe
Green pepper dolma is a recipe for Turkish cuisine, in fact it is the same stuffed pepper. He, but not quite, few people put fresh mint in the pepper filling, maybe they put greens, but mint, it’s unlikely. Mint gives the dish freshness, and if you use lemon mint, it will generally be amazing. A subtle, slightly perceptible flavor of lemon will give the pepper a very interesting taste. You can stuff red and yellow peppers, but the green one itself is very meaty and fragrant.
Recipe Ingredients
Cooking Recipe
To cook recipe of Turkish cuisine green pepper dolma, peel and finely chop the onion. Peel the carrots and grate on a fine grater. Peel the beef from tendons, wash and mince through a meat grinder on the middle grill. For dolma, you can also use lamb or make mixed minced lamb and beef.
Wash mint and parsley, dry and finely chop. Rinse the rice 3-4 times, after the last washing the water should be almost clear. After shifting the washed rice into a colander, let the water drain and dry slightly.
Pour vegetable oil into a frying pan and put on fire. Add chopped onion to the heated oil, mix and fry over medium heat for 1-2 minutes. After the onion, add the grated carrots, mix and fry the vegetables for another 5 minutes. Add minced meat to the fried vegetables, mix again and simmer for another 5 minutes with occasional stirring.
When the minced meat changes color, add the washed and dried rice and simmer for 7 minutes. Then add chopped greens, salt, red pepper, pour in water, mix, cover and simmer until the rice is cooked, about 10-12 minutes.
Remove the finished filling from the heat and cool, and in the meantime prepare the green pepper for stuffing. Wash a good dense pepper, carefully cut off the cap and remove the seeds and partitions. Do not throw out the hats; stuffed peppers will be covered with them.
Stuff the prepared peppers with the cooled filling. Stuff the filling into the pepper quite tightly. Put the stuffed pepper tightly in a saucepan, pour in water so that it reaches half the pepper, cover with a lid and put on medium heat. Cook dolma for 20-30 minutes, if the water in the pepper boils strongly, the fire can be reduced to a minimum .