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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This Greek Salad FETA board is better than any charcuterie board ???? #shorts #viralshorts
This Greek Salad FETA board is better than any charcuterie board ???? #shorts #viralshorts
This Greek salad feta board is inspired by my childhood in Greece and Bulgaria. Have you seen my latest viral butter board and goat cheese board videos? If you haven’t, you are totally missing out. Butter boards and creamy cheese boards are hands down one of the greatest creations I have ever come across. After the butter board went viral on both Instagram and TikTok, I had to make a goat cheese board and now, this incredible Greek salad board on top of whipped feta. I originally came across the viral butter board video on TikTok shared by Justine Snacks and thought it was brilliant. The original concept is by Josh McFadden so please check their pages out as well. A Greek feta salad board is simply a board that you add any whipped or creamy feta cheese on, plus the traditional greek salad ingredients on top. Serve with a loaf of fresh bread and live your best life. My board has the most beautiful ingredients and textures on it, and I know you’ll fall in love. If you have ever had a Greek “Horiatiki” salad or even a Bulgarian “Shopska” salad (which is practically the same thing) you will fall in love with this sharable board version I came up with. Serve it with lots of fresh bread on the side and individual butter knives for all your guests. It is going to be the most incredible show-stopping board at every party, I can guarantee it.
INGREDIENTS:
1 block (200g) of Greek feta cheese (or any creamy cheese you enjoy)
2 tablespoons of plain yogurt balances out the salt and makes it creamy
2 mini cucumbers chopped small
10 cherry tomatoes cut in half
½ of a sweet green pepper I used a sweet cubanelle pepper
few thin slices of red onion
small handful of olives as much as you like
tiny pinch of salt
small drizzle of olive oil
dry oregano or fresh for presentation
✨You can find the full printable recipe with tips and directions on my website which is linked here:
Or you can search for “feta in the search tab on my blog and it will pop right up ????themodernnonna.com
#greeksalad #charcuterieboard #feta #cheeseboards #homemade #viral #shorts #themodernnonna #easyrecipes
Purple Cabbages added more colour to already colourful dishes! Bro made pickles too | Traditional Me
Our elder aunt's husband hails from the Sri Lankan hill country town of Welimada. All his relatives are from Nuwara Eliya ( The most picturesque and coldest mountainous city that is surrounded by lush green mountains and high cold waterfalls, in Sri Lanka). When we were young, we used to like visiting Nuwara Eliya due to the hot weather in our hamlet of Dankotuwa. I suppose primarily because Nuwara Eliya's ice-cold weather and daylong mist-covered city, made for a very enjoyable experience for us. Elder uncle made Dankotuwa his second home because there is plenty of land for vegetable farming. The elder uncle's relatives from Nuwara Eliya visit their home in Dankotuwa once or twice a year. They always bring fresh vegetables that are cultivated exclusively in Nuwara-Eliya like Purple cabbage, Red turnip, Broccoli, Cauliflower, Rhubarb, Broad beans, Lettuce, Kale leaves and so and so, when they visit our uncle and his family because those vegetables are not typical and are not grown in our village due to climatic conditions. They came to see our aunt and uncle again this year ahead of the Sri Lankan new year.
Our brother always hangs out with the Nuwara Eliya crowd when they visit. Every time they bring vegetables to our aunt and uncle, they also send us half of those same vegetables. But this time, things were a little odd because our brother had just brought only Purple cabbage from our aunt's house. I inquired about the purple cabbages out of curiosity, and he replied that he is going to make a salad for our aunt and family too. To prepare that salad, the cabbage must first be pickled by immersed in water that has been boiled with vinegar, salt and the required spices. I used to get one or two cabbages from the store on other days and make this salad. But this time there were lots of cabbages. Along with beetroots, brother had also created another version of a pickle. Since my brother did the pickling part, I only had to make the salad. For a little twist I added pineapples and fried dates and blackcurrants to give it more flavours and colours,
I prepared rice for lunch in the afternoon by combining purple cabbage. I used the juice from butterfly pea flowers (nil-katarolu) to colour the rice blue. The combination of white and blue rice pearls was stunning and vibrant. The purple cabbage chunks significantly improved both the colour and flavour of this unusual rice. I prepared fish red curry, tempered dhal curry and tomato salad as side dishes. Actually, colourfulness and great taste are always a must at any lunch or dinner table. Those colours bring pleasing tastes to the eyes as well-incorporated spices enhance any curry in the art of cooking.
Love you All!
Nadee
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Purple Cabbages added more colour to already colourful dishes! Bro made pickle too!
乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctione
Inspired by 李子柒 Liziqi and Dianxi Xiaoge
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I wish I knew this easy asparagus recipe before - How to Cook Asparagus in a Pan
Cooking asparagus can't be easier with this recipe! Make sure you wash your asparagus well before cooking. It's a perfect side dish for any meat or fish and should not take more than 15 minutes to cook!
Ingredients:
300-400 g of asparagus
3 cloves of garlic
2-3 tablespoons olive oil
Salt to taste
Dried chili powder
2 tablespoons wine vinegar
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