Bell pepper dolmas in olive oil

4 servings

Ingredients

Quantity Ingredient
6 smalls Green bell peppers
¾ cup + 2 tb extra virg olive oil
5 mediums Onions, chopped
2 tablespoons Pine nuts
1 cup Long grain rice
2 smalls Tomatoes, mashed
2 tablespoons Currants
1 tablespoon Sugar
1 tablespoon Mint
1 teaspoon Dill weed
½ teaspoon Cinnamon
⅛ teaspoon Allspice
1 pinch Cloves
1 pinch Nutmeg
Salt
Juice of 1 lemon
Water

Directions

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

In a heavy pot, heat ¾ 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 & ¾ 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 ¼ 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" Submitted By MARK SATTERLY On 11-02-95

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