Dolma, Stuffed Dried Peppers and Eggplants
By: Kathryn Aydogan
Published: Wednesday, March 2, 2011 - 1:15am

Ingredients




1 cup of rice
3 tablespoons chili or tomato paste
1 tablespoon mint
of cumin
salt
oil- about a quarter of a cup
add if you want a slight variation
1 finely diced onion
1/4 cup finely chopped parsley

Preparation

1 In a bowl add all the ingredients and mix well.  Cut the tops off the chilies or capsicums and deseed.  Wash well and fill each with the rice mixture until 3/4 full.  Place the veggies in a small saucepan or frying pan.  Fill the saucepan with water until it nearly comes to the tops of the veggies, place the lid on the saucepan.  Bring the water to the boil then turn down and simmer on medium heat until the rice is cooked (probably 40 minutes).  Check the water level as you don't want to run out of water and burn everything.  Leave the dolma to cool down in the saucepan with the lid covered after you have taken them off the heat.  Serve with a bowl of Cacık, sa 








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