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Cold Stuffed Green Peppers

Sample Dishes from Turkish Cuisine



Cold Stuffed Green Peppers (Zeytinyağlı Biber Dolması)

IngredientsMeasureAmount
Onion6 large600 gr.
Olive Oil ¾ cup150 gr.
Pine nuts2 table spoons20 gr.
Rice1 1/3 cup240 gr.
Tomato3 small250 gr.
Salt3 desert spoons18 gr.
Sugar2 desert spoons8 gr.
Water (hot)2 ¼  cup500 gr.
Currants2 table spoons20 gr.
Green Peppers12 medium850 gr.
Parsley1 small bunch40 gr.
Dill1 small bunch30 gr.
Fresh Mints10-15 leaves10 gr.
Black Pepper¾ desert spoon1.5 gr.
Allspice¾ desert spoon1.5 gr.
Lemon juice2 table spoons20 gr.

Preperation

Peel and finely chop the onions, place in a sauce pan together with the oil and the nuts, cover and put on low heat to get tender, stirring occasionally. Remove the lid and stir for a few minutes to get the nuts slightly browned. Wash the rice and drain, add to the pan and stir a couple of times. Wash the tomatoes, set aside one and grate the others into the pan. Add 2 desert spoons of salt, sugar and 1 cup of water, stir, sprinkle the currants and cook for 10-15 minutes first on medium and then low heat until the juices are reduced. Wash the peppers, parsley and dill, push open the stalk ends of the peppers and clean out the seeds. Sprinkle the remaining salt to the insides. Sort the parsley and dill, chop finely and add to the rice together with the mint and the spices. Let simmer for 10 minutes. Quarter the remaining tomato and slice half cm. thick. Fill the peppers with the prepared stuffing and cover the tops with tomato slices and place in a shallow pan. Cover them with a heath resistant plate. Add the remaining 1/4 cup of hot water and cook for approximately 50 minutes.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy467 cal.
Protein6.8 g.
Fat27.7 g.
Carbohydrate50.7 g.
Calcium66 mg.
Fe2.83 mg.
Phosphorus136 mg.
Zinc2 mg.
Sodium1205 mg.
Vitamin A1576 ju.
Thiamine0.21 mg.
Riboflavin0.17 mg.
Niacin2.03 mg.
Vitamine C99 mg.
Cholesterol0 mg.

Notes

Mostly favored in the Western regions. During meals it is served as a second course after a meat course. Also popular as an appetizer or picnic food.