Bell pepper dolmas in olive oil
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Bell pepper dolmas in olive oil
  Pepper    Side dish    Turkish    Vegetables    Oils  
Last updated 6/12/2012 1:02:35 AM. Recipe ID 26194. Report a problem with this recipe.
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      Title: Bell pepper dolmas in olive oil
 Categories: Side dish, Turkish, Vegetables, Buffet
      Yield: 4 Servings
 
      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
           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"
 




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Recipe ID 26194 (Apr 03, 2005)

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