Dolma!

Dolma!

My significant other is from Turkey, and so once in awhile I try out new recipes, especially when he is homesick. I made Dolma, which is a pepper stuffed with rice, raisins, pine nuts, etc. and it turned out incredibly yummy! I also included the recipe for the meatballs too (shown in the picture). I will have to post the soup shown, and the pomegranate green tea too sometime. Photo Sharing and Video Hosting at Photobucket DOLMA Recipe originally taken from Turkish Cooking: Authentic Culinary Traditions From Turkey, but is slightly altered for less fat and cholesterol. Stuffing 1/2 cup olive oil 1 large onion 1 Tbsp pine nuts 1 generous cup long grain rice (washed and drained) 1 Tbsp. raisins, soaked and washed Dash Salt/Pepper 1 tsp Sugar 1 2/3 cup water Juice from 1 lemon Handful fresh parsley, chopped 2 tsp. fresh dill weed 2 tsp. fresh mint, chopped 1 tsp. ground cinnamon 1. Heat the oil in a large saucepan, stir in the onions and the pine nuts, and fry for a few minutes, until the pine nuts are light pink in color. 2. Add the rice and stir together until the rice becomes transparent. Add the raisins, salt/pepper, sugar, and water to cover. Cover and cook until the water is absorbed. 3. Allow to cool slightly then stir in the lemon juice, parsley, dill weed, and mint. Bell Peppers 5 [small-medium] bell peppers 1 quantity stuffing (see above) 1 large, fresh tomato, sliced horizontally into 5 slices Juice of 1/2 lemon 1.Wash the bell peppers, cut out the stalk and scoop out the seeds. Fill the bell peppers with the stuffing and cover each one with a slice of tomato. 2. Place standing up in a saucepan. The pan should be just big enough to accomodate them, yet snug enough to retain their shapes while cooking. Pour a little water into the pan to a level 2 inches below the pepper top, and place a small heatproof plate over the bell peppers (I just use a cover for the pan). Cook over med. heat for 15 minutes, until the peppers are softened but still intact. Allow to cool in the saucepan then place in a serving dish and sprinkle with lemon juice. Erhan says they can be eaten both warm and cold. We sent the recipe to his mom with pictures, and she said the recipe was pretty accurate, and the pictures looked good. But, depending where you are in Turkey (and the same goes for here in the US), recipes differ from family to family, as well as location. Anyways, it's really easy to prep everything a day before, and cook for dinner. Also, the rice stuffing can be made and frozen, which is also very nice. ----------------------------------------------------------- Best Turkish Meatballs EVER. Turkish Meatballs 1 pound ground lamb 1 onion, grated 1 carrot, grated 2 garlic cloves, chopped finely 2 slices bread soaked in water for 10 seconds, and wrung out. 1/2 bunch parsley, chopped 1/4 bunch mint (fresh), chopped 1/4 tsp. ground cayenne pepper 2 Tbsp. pine nuts, chopped Salt/Pepper (dash) 1 tsp. sweet paprika 1/2 tsp. cinnamon Splash red wine 1 tsp. cumin + 1 tsp. cumin 1 scant cup flour Olive Oil for cooking 1.Mix everything together except 1 tsp. Cumin, flour, and olive oil. 2. Let sit one hour in fridge. (can be made the night before, and can sit several hours.) 2. Heat 3 Tbsp. olive oil in pan on medium-high heat. (don't let oil get too hot). 3. Mix flour and cumin together on a plate. Roll meatballs into 1 inch balls, and roll in flour mixture. Cook in oil 4-5 minutes on each side until golden brown. Enjoy!
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