Sample Dishes from Turkish Cuisine
Stuffed Dried Eggplant - Red Pepper with Sour Sauce
(Ekşili Kış Dolması)
|Dried eggplant||12 piece||225 gr|
pepper (for stuffing)||6 piece||60 gr|
|Rice||1 cup||180 gr|
|Onion||3 medium size||180 gr|
(medium fat)||1 1/7 cup||200 gr|
|Tomatoe paste||5 tablespoon||50 gr|
|Pepper paste||2 tablespoon||20 gr|
|Salt||2 teaspoon||12 gr|
|Black Pepper||1 teaspoon||2 gr|
|Allspice||1 teaspoon||2 gr|
|Red pepper||1 teaspoon||2 gr|
|Garlic||10 clove||30 gr|
|Water||2 1/2 cup||500 gr|
|Lemon juice||6 tablespoon||60 gr|
Simmer dried eggplant
shells in a large saucepan for 15 minutes; drain. Add cold water. Soak overnight;
drain. Set aside. Place dried red pepper shells in a large bowl, pour boiling
water over pepper shells. Cover and let stand until peppers are softened; drain.
Rinse and set aside. Combine graund meat, rice, finely chopped onions, tomato
paste, hot pepper sauce, minced garlic, salt and spices. Add 1/2 cup of water
mixing thoroughly. Fill eggplant and pepper shells with filling about 2/3 full.
Arrange in a large and shallow saucepan side by side with open sides up. Heat
remaining water. Add to dolmas. Cover and simmer for 45 minutes or until rice
is tender. Reduce heat. Stir in lemon juice and crushed garlic. Remove from
heat. Let stand for 15 minutes before serving. Serve hot.
(in approximately one serving)
|Vitamin A||405 iu|
|Vitamin C||38 mg|
The recipe is
from Gaziantep. Pomegranate or sumach syrup is used instead of lemon juice.
It is a common practice to dry vegetables under the sun all over the country
during september for later use.