All About Turkey

Cold Stuffed Green Peppers (Biber Dolmasi)

Ingredients            Measure                 Amount
Onion                     6 large                    600 gr.
Olive Oil                 ¾ cup                    150 gr.
Pine nuts                 2 table spoons        20 gr.
Rice                       1/3 cup                   240 gr.
Tomato                  3 small                    250 gr.
Salt                        3 dessert spoons       18 gr.
Sugar                     2 dessert spoons       8 gr.
Water (hot)            ¼ cup                     500 gr.
Currants                2 table spoons          20 gr.
Green Peppers      12 medium               850 gr.
Parsley                  1 small bunch           40 gr.
Dill                        1 small bunch           30 gr.
Fresh Mints           10-15 leaves            10 gr.
Cinnamon             1 dessert spoon          2 gr.
Black Pepper        ¾ dessert spoon         1.5 gr.
Allspice                 ¾ dessert spoon        1.5 gr.
Lemon juice          2 table spoons          20 gr.
Servings: 6

Biber Dolma Preparation:
Peel and finely chop the onions, place in a sauce pan together with the oil and the nuts, cover and put on low heat to get tender, stirring occasionally. Remove the lid and stir for a few minutes to get the nuts slightly browned. Wash the rice and drain, add to the pan and stir a couple of times. Wash the tomatoes, set aside one and grate the others into the pan.

Add 2 dessert spoons of salt, sugar and 1 cup of water, stir, sprinkle the currants and cook for 10 - 15 minutes first on medium and then low heat until the juices are reduced. Wash the peppers, parsley and dill, push open the stalk ends of the peppers and clean out the seeds. Sprinkle the remaining salt to the insides. Sort the parsley and dill, chop finely and add to the rice together with the mint and the spices. Let simmer for 10 minutes. Quarter the remaining tomato and slice half cm. thick. Fill the peppers with the prepared stuffing and cover the tops with tomato slices and place in a shallow pan. Cover them with a heath resistant plate. Add the remaining 1/4 cup of hot water and cook for approximately 50 minutes.

Nutritional Value: (in approximately one serving)
Energy 467 cal., Protein 6.8 g., Fat 27.7 g., Carbohydrate 50.7 g., Calcium 66 mg., Fe 2.83 mg., Phosphorus 136 mg., Zinc 2 mg., Sodium 1205 mg., Vitamin A 1576 ju., Thiamine 0.21 mg., Riboflavin 0.17 mg., Niacin 2.03 mg., Vitamin C 99 mg., Cholesterol 0 mg.

Notes:
Mostly favored in the Western regions. During meals it is served as a second course after a meat course. Also popular as an appetizer or picnic food.

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