Yield: 1 servings
|12 mediums||Sweet green peppers|
|400 grams||Crumbled white cheese|
|3 tablespoons||Oil (corn or sunflower seed)|
|2 tablespoons||Chopped fresh garlic|
|½ teaspoon||Granulated sugar|
Take 12 medium sweet green peppers and remove the stalks. Then carefully cut out a cap from around the base of the stalk. Remove the seeds. Break 5 eggs into a bowl add 400 gm of crumbled white cheese and mix well.
Fill this mixture into the peppers with a spoon, and replace the lids. Heat 2 cups of oil (or sufficient to cover the peppers) in a saucepan and arrange the stuffed peppers upright in the hot oil. When the peppers begin to turn a golden brown, remove and arrange upright on a serving dish. While they cool, prepare the sauce. Grate two large tomatoes into a saucepan, and add 2 tablespoons of vinegar, 3 tablespoons of oil (corn or sunflower seed), 2 tablespoons of chopped fresh garlic, half a teaspoon of granulated sugar, and a pinch of salt. Bring to the boil and simmer, stirring occasionally, pour over the stuffed peppers and serve.
Rumelia, or Turkey in Europe as it was known, is the area which corresponds roughly to the Balkans today. With the collapse of the Ottoman Empire in the early 20th century, many Turkish families in the Balkans migrated to Turkey, introducing the delicious Rumelian cuisine. This recipe is a speciality from this cuisine.
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