Authentic Turkish Dolma (Rice-Stuffed Peppers)
Authentic Turkish Dolma (Rice-Stuffed Peppers)

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, authentic turkish dolma (rice-stuffed peppers). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Authentic Turkish Dolma (Rice-Stuffed Peppers) is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Authentic Turkish Dolma (Rice-Stuffed Peppers) is something that I have loved my entire life. They’re nice and they look wonderful.

Drizzle a small amount of vegetable over the peppers, then grill in the oven. Here they are stuffed with pilaf. Cook the onion and mushrooms with the cooked Basmati rice and season with salt and pepper (and chili powder to taste).

To get started with this recipe, we must first prepare a few components. You can have authentic turkish dolma (rice-stuffed peppers) using 11 ingredients and 24 steps. Here is how you cook it.

The ingredients needed to make Authentic Turkish Dolma (Rice-Stuffed Peppers):
  1. Make ready 2 Bell peppers
  2. Prepare 50 grams "A" Minced meat
  3. Prepare 50 grams "A" White rice
  4. Take 50 grams "A" Onion
  5. Make ready 10 grams "A" Italian parsley
  6. Make ready 2 tsp "A" Tomato paste
  7. Make ready 1/4 tsp "A" Salt
  8. Take 1 dash "A" Pepper
  9. Get 1 tsp "B" Vegetable bouillon
  10. Make ready 2 tsp "B" Tomato paste
  11. Get 1 "B" Your choice of vegetables, such as potatoes, onions, etc.

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. "Dolma" in Turkish translates to any vegatables (such as bell pepper, eggplant and zucchini etc) stuffed with rice or rice-meat and spicies mixture. As you know, olive oil meals are cooked only with olive oil. They are generally served as cold or abit warm.

Instructions to make Authentic Turkish Dolma (Rice-Stuffed Peppers):
  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 Dolma (Rice Stuffed Peppers with Olive Oil) dish is one of our summer meals. 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. Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley. Pour about half of the tomato sauce over the stuffed peppers. Slice the tomatoes to get curved end-slice 'caps', and put one of these tomato caps on top of each pepper.

So that’s going to wrap this up with this exceptional food authentic turkish dolma (rice-stuffed peppers) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!