Bell pepper dolmas in olive oil
4 servings
Ingredients
| Quantity | 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 |
| Salt | ||
| Juice of 1 lemon | ||
| Water | ||
Directions
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