How to Prepare Delicious Authentic Turkish Dolma (Rice-Stuffed Peppers)

Authentic Turkish Dolma (Rice-Stuffed Peppers). Cut off the stems of the bell peppers and remove the seeds. To prepare the filling, finely chop the onion and parsley. Combine the meat, tomato paste, salt, and pepper in a bowl and thoroughly mix together.

Turkish cuisine is well known for its stuffed and wrapped vegetable dishes called dolma and sarma. Tiny green peppers stuffed with rice, pine nuts, and currants-better known as biber dolması (bee-BEYR' dole-MAH'-suh)-are one of the most popular. It was only when the peppers were served that we realised they were stuffed with a heavily-spiced rice (dolma means stuffed) and of course, the longer we lived in Turkey, the more we came to know that stuffed vegetables, particularly with this rice filling, are a feature of Turkish cuisine. You can have Authentic Turkish Dolma (Rice-Stuffed Peppers) using 11 ingredients and 24 steps. Here is how you cook it.

Ingredients of Authentic Turkish Dolma (Rice-Stuffed Peppers)

1. It's of Bell peppers.
2. You need of "A" Minced meat.
3. Prepare of "A" White rice.
4. It's of "A" Onion.
5. It's of "A" Italian parsley.
6. Prepare of "A" Tomato paste.
7. Prepare of "A" Salt.
8. Prepare of "A" Pepper.
9. It's of "B" Vegetable bouillon.
10. Prepare of "B" Tomato paste.
11. Prepare of "B" Your choice of vegetables, such as potatoes, onions, etc..

Stuffed Bell pepper (Turkish Dolma) dish is still very popular among the Turkish people. What is "Turkish Dolma" with Olive Oil (Zeytinyağlı Biber Dolması) Meal "Dolma" in Turkish translates to any vegatables (such as bell pepper, eggplant and zucchini etc) stuffed with rice or rice-meat and spicies mixture. Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley. Turkish style Stuffed Green Peppers "Etli Dolma" recipe, with fresh herbs, spices, ground meat and other ingredients it is really healthy and delicious Tradi.

Authentic Turkish Dolma (Rice-Stuffed Peppers) instructions

1. Cut off the stems of the bell peppers and remove the seeds..
2. To prepare the filling, finely chop the onion and parsley. Combine the meat, tomato paste, salt, and pepper in a bowl and thoroughly mix together..
3. Add the rice, onion, and parsley to the bowl and mix. Stuff into the bell peppers. (You can cover the tops with onion.).
4. Arrange the bell peppers in a pot that's just big enough for them to stand upright. (If the pot is big, add a potato or onion to fill the space).
5. Add the B seasonings, and fill the pot with water to half the height of the peppers. Turn on the heat, and once it comes to a boil, pour 1 tablespoon of the soup inside each pepper..
6. Cover with the lid and simmer over low heat. It's done after it simmers for about an hour..
7. Serve it hot or chilled as an appetizer..
8. I recommend serving it with a mint yogurt sauce..
9. I found miniature yellow bell peppers. Small peppers are cute!.
10. I stuffed them with couscous. I used cooked couscous, so there was not need to worry about any grainy texture from not being cooked through. (The bell peppers were grilled.).
11. Langkorn Spitzenreis is a yellow, long-grain rice compared to Japanese rice. The texture is less chewy..
12. Enjoy the soup as well. Add the vegetables that you used to fill the space in Step 4 for a delicious touch..
13. Remove the inside of the zucchinis, stuff them with the filling, then simmer....
14. ....now you have zucchini dolma..
15. I made the filling with just minced meat..
16. Pour on the mint yogurt source.
17. Here's the grilled version:.
18. Cook the onion and ham with cooked Basmati rice. Season with tomato paste and vegetable bullion..
19. Stuff the tomato pilaf inside the deseeded bell peppers..
20. Drizzle a small amount of vegetable over the peppers, then grill in the oven..
21. Here they are stuffed with pilaf..
22. Cook the onion and mushrooms with the cooked Basmati rice and season with salt and pepper (and chili powder to taste)..
23. Stuff the pilaf filling inside the bell peppers and simmer with bouillon. Add ketchup to the bouillon to make a sauce..
24. Serve the pilaf-stuffed peppers with tomato sauce..

Turkish people are very fond of stuffed vegetables - dolmas. Stuffed tomatoes, peppers and eggplants are the year round favorites, cabbage leaves are stuffed in winter and vine leaves and zucchini flowers herald a fresh option in springtime. Baste the peppers with the sauce once or twice. While the peppers cook, if the pan seems to be drying out, simply add a little more water to the bottom. Serve the peppers hot or at room temperature.