Bell pepper dolmas in olive oil
Yield: 4 Servings
Ingredients:
- 6 sm Green bell peppers
- 3/4 c + 2 tb extra virg olive oil
- 5 md Onions chopped
- 2 tb Pine nuts
- 1 c Long grain rice
- 2 sm Tomatoes mashed
- 2 tb Currants
- 1 tb Sugar
- 1 tb Mint
- 1 ts Dill weed
- 1/2 ts Cinnamon
- 1/8 ts Allspice
- 1 pn Cloves
- 1 pn Nutmeg
Instructions:
Salt Juice of 1 lemon Water Cut off tops of peppers & save them. Remove seeds & membranes wash drain & set aside. In a heavy pot heat 3/4 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 & 3/4 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 1/4 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
