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Bell Pepper Dolmas In Olive Oil

Ingredients
 

6 small green bell peppers
3/4 cup + 2 tb extra virg olive oil
5 medium onions, chopped
2 tbsp pine nuts
1 cup long grain rice
2 small tomatoes, mashed
2 tbsp currants
1 tbsp sugar
1 tbsp mint
1 tsp dill weed
1/2 tsp cinnamon
1/8 tsp allspice
1 pinch cloves
1 pinch nutmeg
1 salt
1 juice of 1 lemon
1 water



 
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Preparation
 
Cut off tops of peppers & save them. Remove seeds & membranes, wash,
drain & set aside.

In a heavy pot, heat 3/4 cup olive oil & saute the onions & pine nuts
for 15 to 20 minutes. Add rice & cook 10 to 15 minutes, stirring
frequently. Add tomatoes & cook for 5 minutes longer. Blend in the
currants, sugar, mint, dill, spices, salt & 3/4 c hot water. Simmer
covered for 15 minutes until all the water is absorbed. Allow to cool.

Mix filling well. Stuff peppers firmly but not too tightly. Replace
tops. Spread a sheet of wax paper in bottom of skillet. Stand peppers
upright, side by side on the paper. Combine 1 cup hot water with 1/4
ts salt & 2 tb olive oil. Pour over peppers. Plce a plate upside
down over them to act as a weight. Cover & cook for 40 to 50
minutes. Serve cold, sprinkled with lemon jiuice as part of a buffet.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

 

 
Servings:
4


 

 

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