Yield: 4 servings
Measure | Ingredient |
---|---|
6 smalls | Green bell peppers |
¾ cup | + 2 tb extra virg olive oil |
5 mediums | Onions, chopped |
2 tablespoons | Pine nuts |
1 cup | Long grain rice |
2 smalls | Tomatoes, mashed |
2 tablespoons | Currants |
1 tablespoon | Sugar |
1 tablespoon | Mint |
1 teaspoon | Dill weed |
½ teaspoon | Cinnamon |
⅛ teaspoon | Allspice |
1 pinch | Cloves |
1 pinch | Nutmeg |
\N \N | Salt |
\N \N | Juice of 1 lemon |
\N \N | Water |
Cut off tops of peppers & save them. Remove seeds & membranes, wash, drain & set aside.
In a heavy pot, heat ¾ cup olive oil & saute the onions & pine nuts for 15 to 20 minutes. Add rice & cook 10 to 15 minutes, stirring frequently. Add tomatoes & cook for 5 minutes longer. Blend in the currants, sugar, mint, dill, spices, salt & ¾ c hot water. Simmer covered for 15 minutes until all the water is absorbed. Allow to cool.
Mix filling well. Stuff peppers firmly but not too tightly. Replace tops. Spread a sheet of wax paper in bottom of skillet. Stand peppers upright, side by side on the paper. Combine 1 cup hot water with ¼ ts salt & 2 tb olive oil. Pour over peppers. Plce a plate upside down over them to act as a weight. Cover & cook for 40 to 50 minutes. Serve cold, sprinkled with lemon jiuice as part of a buffet.
Ayla Esen Algar, "The Complete Book of Turkish Cooking" Submitted By MARK SATTERLY On 11-02-95