Turkish Dolma
Turkish Dolma recipe is a great way to consume summer vegetables in the winter.
Ingredients
- 50 dried eggplants or peppers
For the Filling
- ¾ cup olive oil
- 2 big onion
- 7-8 cloves of garlic
- 2 tbsp tomato paste heaping spoon
- 2 tbsp pepper paste heaping spoon
- 1 tsp black pepper
- 1 tsp salt
- ½ tsp lemon salt or lemon juice
- 2 tbsp chili pepper
- 1 tbsp pomegranate molasses
- 2.5 cups rice
For Cooking:
- 2 tsp salt
- 1 tsp lemon salt or juice of 1 lemon
- boiling water as much as it needs
Instructions
Cooking Dried Vegetables
- Wash the dried vegetables and boil them in enough boiling water with the pot lid closed. 15 minutes for eggplants, 8-10 minutes for peppers. Cook them until your nails can pass through it.
The Filling
- Chop the onions and garlic finely, saute them in olive oil. When the onions soften, add tomato paste, spices and pomegranate molasses.
- Measure rice, wash and drain the water. Then add the rice to the mixture in the pot.
- Add a small amount of water, close the lid and cook for a short time. It should be quite al dente.
Stuffing
- Fill only 2/3 of the dried veggies with the filling. Close and arrange them neatly.
- Put weight on the stuffed vegetables while cooking. A porcelain plate is ok.
- Put the salt and lemon salt on the plate and run the hot water over it to distribute it evenly. The cooking water should rise 1-1.5 cm. Bring it to boil and let it cook for about 1 hour.