Dolma - Turkish Stuffed Vegetables

Biber Dolmasi - Stuffed Green Peppers

TurkishFood — Thu, 07 Sep 2006 02:28:16 GMT

Biber Dolmasi - Stuffed Green Peppers

To Prepare the Filling:
1 level dessert spoon salt
1 level dessert spoon sugar
1/2 bunch each of parsley, mint and dill.
25 grams currants
25 grams pine nuts
250 grams boiling water
250 grams olive oil
250 grams rice
750 grams finely chopped onion
Heat the oil in a large saucepan. Add the onions and cook to a golden color. Add the washed nuts and pinenuts. Stir constantly over a medium heat for about 30 minutes until the rice becomes golden in color. Add the salt, sugar, currants and mix. Add the boiling water and mix again. Cover and cook on a very low heat for 15 minutes. Add the dill, mint and parsley and stir. Place on a serving dish and let cool before using.

Stuffed Green Peppers Biber Dolmasi
10 Servings (2 per person)
1/2 coffee spoons salt, 1/2 sugar
2 coffee cups olive oil
20 small green peppers
3/4 glass water
5 small tomatoes

Cut around the stem of the pepper with a knife. Remove the seeds and membranes from the inside, wash and drain. Cut the tomatoes into 4 pieces. Fill the peppers with the filling prepared previously. Cap with a tomato piece pushing it firmly into the pepper.

Place the stuffed peppers at the bottom of a saucepan, the tomatoes facing upward. Add the salt, water, oil and sugar. Cook on a low heat for 45 minutes, until all the water has evaporated. Cool and serve.

Midye Dolmasi - Stuffed Mussels

TurkishFood — Thu, 07 Sep 2006 02:22:33 GMT

Midye Dolmasi - Stuffed Mussels

Stuffed Mussels Midye Dolmasi
20 large mussels
1 glass olive oil
1 tomato, or 1/3 coffee cup of tomato sauce, diluted with a little water
1/2 coffee cup currants (kus uzumu)
1/2 coffee cup pine nuts
1/2 glass water
1/2 soup spoon sugar salt and pepper
150 grams rice
4 onions

To prepare the filling:

Brown the onion in the oil. When the onion is golden brown, add the washed rice and brown with the onion on a medium flame, stirring constantly with a spoon. Add 1/2 glass boiling water, the chopped tomato (or diluted tomato sauce), the currants, pine nuts sugar, 1/2 soup spoon salt, pepper. Put on a low heat and cover. Cook for approximately 20 minutes until all the liquid has been absorbed. Remove from heat and let cool.

To prepare the mussels:

Scrub the mussel shells thoroughly, then open them and remove any dirt, wash well and lay them side to side. Fill each shell in which the mussel is found with the filling. Cover with the other shell.

In a saucepan, place the mussels side by side, and then on top of each other. Add 3/4 glass of water. Cover and cook on a high flame for about 30 minutes. Remove from heat. Let cool. Place on a serving plate after wiping each shell.

Yaprak Dolmasi Zeytinyagli - Stuffed Grape Leaves with Oliveoil

TurkishFood — Wed, 06 Sep 2006 22:24:49 GMT

Yaprak Dolmasi Zeytinyagli - Stuffed Grape Leaves with Oliveoil

To Prepare the Filling:

1 level dessert spoon salt
1 level dessert spoon sugar
1/2 bunch each of parsley, mint and dill.
25 grams currants
25 grams pine nuts
250 grams boiling water
250 grams olive oil
250 grams rice
750 grams finely chopped onion

Heat the oil in a large saucepan. Add the onions and cook to a golden color. Add the washed nuts and pinenuts. Stir constantly over a medium heat for about 30 minutes until the rice becomes golden in color. Add the salt, sugar, currants and mix. Add the boiling water and mix again. Cover and cook on a very low heat for 15 minutes. Add the dill, mint and parsley and stir. Place on a serving dish and let cool before using.

Stuffed Grape Leaves Yaprak Dolmasi
250 grams grape leaves (large ones with fine veins)
1/2 coffee spoon sugar, 1/2 salt
10 glasses of water plus 1 glass of water
2 coffee cups olive oil
the juice of 1 lemon

To prepare the grape leaves: Remove the stems and boil the grape leaves for 5 minutes in 10 glasses of water and lemon juice. Drain and let cool. Put the firmest leaves with the thickest veins on the bottom of a saucepan.

How to fill the grape leaves:

Place a leaf on your left hand, with the large point going past your little finger. With the right hand place a roll of the filling in the middle of the leaf. Fold the 2 side points toward the center and then roll towards the large point of the leaf.