Vegetable Dolma
By: HyeThymeCafe
Published: Sunday, February 14, 2010 - 7:20am

Ingredients




pound ground lamb or ground round or ¾ lb. each
cup rice or bulghour, or a combination
cup green bell pepper [chopped fine]
cup Armenian or Italian parsley [chopped]
8 ounces crushed tomatoes or tomato sauce
Cayenne pepper to taste
cup lemon juice
1 teaspoon basil
1 teaspoon black pepper or to taste
1 teaspoon salt or to taste
1 medium yellow onion [chopped]
1 cup water or 1 can Swanson's(r) chicken broth or 
cover
the vegetables.]





Preparation

1 Vegetables:A variety of vegetables can be used including red, gold, and or green bell peppers. Also used are zucchini squash [large], tomatoes, potatoes, onions and apples. 2 Scoop out the vegetables leaving an opening for the filling of about 1 1/2 -2 inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables with the filling mixture and place upright in a large covered casserole. 3 Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water. 4 Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours. 5 Try this dish served with a dollop of Mahdzoon or yogurt over the filled vegetables. 6 Mahdzoon:*1/2 gal. whole milk [can use lo-fat or skim milk] 7 * 1/2 cup mahdzoon or yogurt starter [off the shelf of the supermarket plain yogurt will do] 8 * Bring milk to just a boil and then set aside to cool. Just cool enough not to bite the finger to touch,(About 120 degrees] . Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter. Mix well by stirring the starter in, and cover. Completely cover the bowl with towels top and bottom to maintain an even temperature. Keep covered at room temperature until mahdzoon has set [3-4] 9 Hours. Refrigerate for 8 hours before serving. To store, keep in refrigerator. 10 Mahdzoon will keep well, a week or more. 


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Preparation

 1  Vegetables:A variety of vegetables can be used including red, gold, and or green bell peppers. Also used are zucchini squash [large], tomatoes, potatoes, onions and apples.  2  Scoop out the vegetables leaving an opening for the filling of about 1 1/2 -2 inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables with the filling mixture and place upright in a large covered casserole.  3  Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water.  4  Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours.  5  Try this dish served with a dollop of Mahdzoon or yogurt over the filled vegetables.  6  Mahdzoon:*1/2 gal. whole milk [can use lo-fat or skim milk]  7  * 1/2 cup mahdzoon or yogurt starter [off the shelf of the supermarket plain yogurt will do]  8  * Bring milk to just a boil and then set aside to cool. Just cool enough not to bite the finger to touch,(About 120 degrees] . Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter. Mix well by stirring the starter in, and cover. Completely cover the bowl with towels top and bottom to maintain an even temperature. Keep covered at room temperature until mahdzoon has set [3-4]  9  Hours. Refrigerate for 8 hours before serving. To store, keep in refrigerator.  10  Mahdzoon will keep well, a week or more.