Dolma

Photo: TURKNOY

Ingredients

8 pieces of green capsicum (Make sure that the shell is not too thick.)

2 cups of rice (Rice needs to rest in a warm water for about 20

1 tea spoon cinnanom

1 tea spoon salt

1 tea spoon sugar

1/2 cup dried mint

1/2 cup black pepper powder

2 tomatoes

1 cup of olive oil

2 table spoon pine nuts

2 table spoon black raising or ribes nigrum which is really hard to find in Qatar

1 table spoon pimento (all spice- this is optional, it might be difficult to find this)

1 onion

Preparation

Heat the olive oil. Toss your pine nuts, let it turn a bit pinkish. Add chopped onion. After 10 minutes, pour the rice - just make sure that the water is drained after soaking. Simmer all this for about 5 minutes and add the spices with two glasses of water. Wait until the mixture absorb the water. Place the mixture in a separate cup to cool down.

Capsicums top part need to be removed using a knife. Remove all seeds and sprinkle salt inside the capsicums.

When the rice mixture cooled down, you can start adding the mixture inside. Leave a half inch for the tomato - this will be used as cover later on.

Put the filled capsicums in the pot half-filled with water. Cook slowly for about 30 minute in a medium heat.