Mixed Dolmas

The Ottoman Cuisine

MIXED DOLMAS

Six medium-sized onions are finely chopped and placed into a saucepan together with two tablespoonfuls of pine nuts. The mixture is fried until the nuts turn light brownish. 1,5 glasses of rice is added and turned a few times. Salt to taste is added. One tablespoonful of sugar, 2,5 glasses of water and two table spoonfuls of pine nuts are put on the mixture which will be cooked until it loses all its water. Cinnamon, pimento, black pepper and two tablespoonfuls of lemon juice is added together with finely chopped parsley and dill. The saucepan is removed from the fire and let to ripen for about the minutes. The prepared materials will then be filled into vine leaves and bell peppers. Both will be cooked separately with sufficient water to cover them up. When cooled, the dolmas will be served together with slices of lemon.