TURKISH 'BIBER DOLMA' IN OLIVE OIL RECIPE - Stuffed Bell Peppers, No Meat Version
TURKISH BIBER DOLMA IN OLIVE OIL RECIPE - Stuffed Bell Peppers, No Meat Version
Music: Uzun Ince Bir Yoldayim - ASIK VEYSEL
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you 'ZEYTINYAGLI BIBER DOLMASI' recipe, such a great summer side dish. Feel free to use the filling to stuff eggplants or zucchinis as well as vine leaves or cabbage leaves, if desired. And when making DOLMA, always make sure to have a couple extra veggies on hand. Also DOLMAS cooked in olive oil, always taste better the next day.
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INGREDIENTS
8 small green bell peppers
3-4 small capia peppers (if needed)
1 large onion (finely chopped)
4 tbsp rice - 4 tbsp bulgur
4 cherry tomatoes
1 cup fresh parsley (chopped)
3 tbsp currants
2 tbsp pine nuts
Allspice - Cinnamon - Granulated sugar - Dried Mint Flakes
1/2 tsp tomato paste
1/2 lemon
Olive oil
Salt & pepper
DIRECTIONS
For the filling: Measure 1 tbsp rice per each pepper.
I like to use a 1:1, rice to bulgur ratio, for bulgur's low GI, yet you taste only the rice.
Measure dry rice, rinse and drain, set aside.
Then measure same amount of hot water, set aside.
Heat a pan over medium heat.
Add the pine nuts and sautee for about 2 minutes, stirring occasionally. Transfer the nuts into a bowl, reduce heat to medium low and let the pan cool.
Then heat 1/3 cup olive oil.
Add the onions, sprinkle a tiny pinch of salt and pepper.
Sautee for about 5-6 minutes or until tender, stirring occasionally.
Add the rice, sprinkle 1/2 tsp salt and a pinch of pepper, sautee for about 2-3 minutes, stirring constantly.
Add pine nuts, mix.
Add the measured hot water, smooth the top.
Cover and cook over the lowest possible setting, until the water has evaporated.
(8 tbsp rice takes about 7 minutes to cook.)
Then turn off the heat and let rest for 10 minutes, covered.
Meanwhile, cut the tops of the peppers, just the tops and clean out the inside.
Remove all the seeds, doing your best to keep the bodies intact.
Then rinse and drain.
To cover the DOLMAS, reserve the pepper stalks or halve cherry tomatoes, set aside.
Mix the rested filling then transfer into a large bowl.
Add the rinsed&drained currants.
Add 1/2 tsp of each: granulated sugar, ground cinnamon, ground allspice.
Add a real teaspoonful dried mint flakes and chopped parsley.
Add freshly squeezed 1/2 lemon juice, reserve the lemon rind.
Sprinkle a pinch of salt and black pepper, mix well.
Then using a dessert spoon, scoop the filling into the peppers and arrange the peppers on the bottom of a large enough pan.
Since the rice is cooked, you can fully stuff the peppers, making sure to press down gently.
Repeat until all filling has been used, fill some extra veggies if needed or just eat the leftover filling, it is so yummy :)
Cover the top of each DOLMA, with pepper stalks or halved tomatoes, as if they were lids.
For the sauce: place 1/2 tsp tomato paste (it is optional, but adds an extra flavor) into a bowl.
Sprinkle 1/2 tsp or to taste salt and a pinch of black pepper.
Add about 2 cups hot water, mix.
Add a tiny pinch of granulated sugar, mix.
Pour enough sauce into the pan, to reach the halfway up the peppers.
Cut the preserved lemon rind into 3-4 pieces and place in the pan.
Bring to a boil over medium heat.
Then reduce heat to medium low, cover and cook for about 25-30 minutes or until the peppers are tender.
Check for doneness, turn off the heat.
Drizzle cooked DOLMAS with olive oil generously.
Let cool to room temp, leaving the lid slightly ajar.
Refrigerate for at least 4 hours or overnight, then place into a serving plate and serve cold.
READY :) Thank You For Watching!
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Turkish stuffed Peppers - Biber Dolmasi - Vegan Recipe
A simple Recipe for Turkish stuffed Peppers. Vegan Biber Dolmasi.
Turkish Vegan Recipe.
3-4 Servings
Turkish Dolma recipe without meat. Vegetarian
Ingredients:
800g Turkish Bell Peppers
200g Short Grain Rice
500g Tomatoes
50g Tomato Paste (+ 40g)
1 tsp Allspice
2 tsp Mint dried
Parsley
Salt
Olive Oil
AUTHENTIC TURKISH COOKING TECHNIQUE: “DOLMA” ???? | Stuffed Bell Peppers Recipe ????????
Today our topic is the anatomy of dolma. I really think and believe that dolma represents our society. It is collectivistic and there are many parts which make dolma beautiful. Rice, meat, onion, garlic, spices, tomato, herbs, fat, oil… all has a different role and when they come together to become dolma, the sum becomes more than its parts! You've probably seen and made more than one dolma in different ways. However, I would like to explain to you in detail what the Turkish style of dolma is using a simple delicious stuffed bell pepper. Thus, when you want to make another type of dolma, you can use this technique to make your own one with your ingredients.
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Turkish Style Stuffed Bell Peppers
Servings: 10
Difficulty: Easy
Prep time: 20 minutes
Cooking time: 55 minutes
20 green bell peppers
1 teaspoon salt
1 teaspoon sugar
For the stuffing,
200 g minced meat
1.5 large onion, grated
1 tablespoon salt
4 cloves garlic, pureed
100 ml tomato puree, 1/3 cup + 1 heaping tablespoon
1 tablespoon pepper paste
4 tomatoes
1/2 teaspoon cumin
1/2 teaspoon allspice
1/2 teaspoon black pepper
2 tablespoons butter
100 ml olive oil, 1/3 cup + 1 heaping tablespoon
12 spring parsley, finely chopped
2 spring fresh mint, finely chopped
250 g rice, 1 +1/4 cups
For the sauce
500 ml hot water, 2 cups
1 tablespoon butter
100 ml tomato puree, 1/3 cup + 1 heaping tablespoon
1 tablespoon tomato paste, increase tomato puree to 200 ml if you don’t have paste
1 teaspoon salt
1/2 teaspoon black pepper
2 pinches of sugar
3 tablespoons olive oil
· Remove the stems of the bell peppers by pressing your thumb down gently and take out the extra seeds. Thus, you will have a perfect hole for stuffing.
· Mix the sugar and salt and rub inside of the peppers with the mixture to explode the cells so that flavours of the stuffing mixture will get into the skin of the pepper.
· Cut the sides of the tomatoes and set aside to use them as lids. Grate the rest of the tomatoes for stuffing mixture.
· Soak the rice into water for 15 minutes.
· Combine the minced meat with the onion, salt, garlic and knead it.
· Add the tomato puree, pepper paste, grated tomatoes, olive oil, butter, black pepper, cumin, and allspice.
· Then add the rice, parsley and fresh mint and mix until all the ingredients are combined.
· To make the sauce, mix the hot water, butter, tomato puree, tomato paste, salt, black pepper, sugar, and olive oil in a beaker.
· Add 200 ml sauce to stuffing mixture to make it juicier and tastier.
· With a teaspoon fill each pepper with the stuffing. Make sure that you don’t overfill your peppers. Rice should have enough space to expand while it cooks. Close the peppers with the tomato lids.
· After filling the peppers place them tightly into a large, shallow, and oven-safe pot.
· Pour the tomato sauce on peppers, cover with the lid, and start to cook it on high heat until it boils. Then turn the heat on low and cook for 25 minutes.
· After 25 minutes, take the lid and place the pot into the oven, a little higher than the middle rack. Bake at 200C (392F) on upper and lower heat with fan for 30 minutes until partially browned. Your great Turkish dolma is ready to dig in. I strongly recommend serving with yoghurt.
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Dolma recipe STUFFED BELL PEPPERS With GROUND BEEF AND RICE - ETLi BIBER DOLMASI طرز تهيه دلمه مرچ
دلمه
طرز تهيه دلمه فلفل
طرز تهيه دلمه افغانى
Dolma recipe
Etli biber domasi
Easy Stuffed bell peppers with ground beef and rice
Turkish domasi
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How to make best stuffed bell peppers ???? with ground beef and rice
Hello dear friends in this video I show how to make stuffed bell peppers with ground bread and rice . I hope you like the video . share and subscribe to Zara’s Afghan Cuisine YouTube channel for more videos press the bell ???? icon thank you for watching my videos ❤️
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Ingredients
500g minced meat , 1 chopped onion
1 tbsp chopped garlic, 1 tbsp salt
1 tbsp black pepper, 1 tbsp Turkish mild chilli
1-2 tbsp coriander
1 cup rice , 1 cup boiled split peas
3 tbsp oil , 2 cup tomato sauce
7-8 capsicums , fresh coriander as required
1-2 litres of water for boiling rice
& 1 tsp salt for rice
مواد لازم
500g كوفته
يك پياله برنج ، يك پياله دال نخود جوش داده
٧-٨ عدد مرچ دلمه، ٣ ق روغن
يك عدد پياز ريزه شده ، يك ق سير
يك ق نمك ، يك ق مرچ سياه ، يك ق گشنيز
يك ق مرچ تركى كه تند نيست
دو پياله ساس رومى ، كمى گشنيز تازه
١-٢ ليتر اب براى جوش دادن برنج و يك ق ج نمك
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How to prepare stuffed peppers (dolma) #stuffedpeppers #dolma
Stuffed Peppers seem fancy but it’s an easy way to serve peppers! Tender bell peppers stuffed with a zesty ground beef and rice. serve with fresh salad or yogurt.
please kindly like comment and share with friends ????????????
ingredients
400 gram of basmati rice
400 gram of mince meat
green peppers
red peppers
zucchini
parsley
chopped onions
dried mints
spring onions (optional)
cumin
nutmeg
crushed peppers
vegetable oil
Maggi & salt
water.
Persian Dolmeh (Eggplants ,Tomato , Bell Pepper)Recipe / Stuffed Eggplants ,Tomato , Bell Pepper
Ingredients:
Eggplants 2 Small
Tomatoes 2 Large
Bell peppers 2 Medium
Split peas 1 Cup
Rice 1 1/2 Cup
Chopped onion 2 Large
Ground beef 250 Gr
Aromatic herbs 1 1/2 Cup (savory, tarragon, basil, coriander, leek)
Tomato paste 2 Tbs
Black pepper
Turmeric
spice (advieh)
Salt
Veg oil
Water
Instructions:
Cut a lengthwise 1 cm slice off the Tomatoes, Bell peppers and Eggplants. These slices will serve as lids.
Empty the inside of the eggplants, tomatoes and peppers with a small spoon.
Put the split peas in a pot, add water until it covers them up and and cook for 30 minutes on low flame and drain.
Pour the rice into the pot, add water to cover them. Add salt and turmeric and cook for 20 minutes on low flame.
Heat the oil in a pan over medium heat.
Add onion , and sauté until golden brown, add the ground beef and cook until no longer pink.
Add in spice ,turmeric, black pepper and salt and cook for a couple of minutes.
In a bowl, add cooked rice, cooked split peas, meat mixture and herbs and mix well.
Fry the onion with salt, pepper, turmeric, spices and tomato paste and finally add water. Let it boil for a couple of minutes.
Stuff the eggplants, tomatoes and Bell peppers thoroughly with the mixture.
Put the caps on top of the stuffed eggplants, tomatoes and Bell peppers.
put the eggplants ,tomatoes and bell peppers in the pot vertically, cover the pot with its lid and let the Dolmehs cook on medium flame for 30 minutes.
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