Zeytinyagli Biber Dolma (Stuffed Green Peppers In Olive Oil)


  • 800 Gr. Green Peppers (Suitable For Stuffing)
  • 1/4 Glass Olive Oil
  • 1 Glass Of Water
  • For The Filling: 1 Glass Rice, 7 Medium Onions, 2 Small Tomatoes, 3/4 Glass Olive Oil, 2 Tablespoons Currants, 1 Tablespoon Pine Nuts, 1/2 Bunch Mint, 1 Bunch Dill, 1 Teaspoon Spices, Sugar, Salt, 1/2 Glass Water, 1 Teaspoon Black Pepper


Allow the rice to stand in hot water until the water-cools. Then drain the rice and wash several times. Put 3/4 glass olive oil, chopped onions and 1 teaspoon salt in a pan and sauté until the color of the onions change. Add rice and sauté for 10 more minutes. Add water, chopped tomatoes, currants, pine nuts, black pepper, spices, sugar, mint and dill, cook for 15 minutes and remove from heat. Cut off the tops of peppers to from lids and remove all seeds. Stuff the peppers (but not too stiff); replace the lids and line in a pan, the lids facing up. Add water, olive oil and salt and cook for about 50 minutes. Remove from heat, and serve when cold.

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