Afghani Dolma | Stuffed Bell Peppers With Chicken & Rice | Easy Stuffed Capsicum | Chicken Recipe
Afghani Dolma | How To Make Afghani Dolma | Dolma Afghani With Sauce | Middle Eastern Cuisine | Stuffed Bell Peppers With Chicken & Rice | Easy Stuffed Capsicum | Chicken Stuffed Bell Peppers | Chicken Stuffed Capsicums | Afghan Stuffed Bell Peppers | Dolma | Bharwa Shimla Mirch | Keema Stuffed Capsicum Recipe | Shimla Mirch Qeema Recipe | Chicken Recipes For Dinner | How To Make Easy Stuffed Bell Peppers | Non-Veg Recipe | Capsicum Recipe | Stuffed Peppers | Chicken Stuffed Peppers | Chicken Keema Recipe | Chicken Recipes | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Afghani Dolma with our Chef Varun Inamdar.
Introduction
Dolma is a popular stuffed bell pepper recipe around central Asia & is made differently in each Afghan household. Stuffed bell peppers are a known recipe in many countries around the world. Stuffed bell peppers, can be stuffed with veggies, chicken, beef, lamb, etc. This version of Dolma, however, is of bell peppers stuffed with spicy chicken mince and rice, which uses tomato purée for the base and yogurt as garnish. Try out this amazing stuffed capsicum recipe today & let us know how it goes.
Chef's Trivia
For the Dolma
6-7 Assorted Bell Peppers (small sized)
Preparation of the Filling
1/2 cup Long Grained Rice (half cooked)
1/4 cup Coriander Leaves (chopped)
1 cup Chicken Mince
Salt (as required)
1/2 tsp Black Pepper (crushed)
1/2 tsp Cumin Seeds Powder
1/2 cup Tomato Purée
For the Base
2-3 tbsp Olive Oil
2 Onions
1/2 cup Tomato Purée
1 cup Water
1 tsp Black Pepper (crushed)
Salt (as required)
For the Topping
1 cup Curd
1 tsp Garlic (grated)
1 tbsp Dill Leaves (chopped)
Salt (as required)
1/2 tsp Lemon Juice
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About Dolma
Dolma is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. Wrapped dolma are known as sarma. They can be served warm or at room temperature.
Dolma dishes are found in Balkan, Caucasian, Middle Eastern, North African, Mesopotamian, Persian, Israeli, Bengali, Swedish, Turkish, Maghrebi and Central Asian cuisine. In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists.
Stuffed peppers Turkish style / Dolma Recipe Real Turkish Style from housewife /Turkish Dolma Recipe
Hello to everyone,
Stuffed peppers Turkish style / Dolma Recipe Real Turkish Style from housewife /Turkish Dolma Recipe
You can watch this recipe with subtitles in 8 different languages, just turn on the subtitles in the * settings.
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Today, we will make the most well-known Turkish recipe, the Turkish stuffed pepper recipe. You will have a very healthy dinner with the recipe for stuffed peppers with minced meat and rice. At your dinners, you will serve a wonderful meal to your loved ones. We can call it both a vegetable dish and a meat recipe. It is also very healthy as it is cooked in a pot. Now, if you wish, let's move on to this delicious Turkish food recipe.
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Measuring cup 200ml
Ingredients for stuffed peppers with minced meat and rice
Half a teaspoon of oil,
2 onions,
250gr ground beef,
1 dessert spoon tomato paste
1 dessert spoon of chili paste,
1.5 cups of rice,
3 small spoon of salt,
1 small spoon paprika
1 small spoon of black pepper,
2 small spoon of mint,
2 glasses of warm water,
Ingredients for the stuffed pepper sauce,
3-4 tablespoons of oil
1 dessert spoon of salt,
1dessert spoon of chili paste,
That,
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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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