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
Directions
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 servings
Bell Pepper Dolmas In Olive Oil Recipe brought to you by Recipe Ideas
Categories: Fruit; Vegetable
The History of Recipes
Recipes as a concept can be traced back into ancient history, in truth as far back as ancient Egypt, and maybe further still. Interesting though that is, mostly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Progressing into Roman times 25BC a man called Apicius created some documents which described recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvre, entrees and afters, a style of dining still practiced today. He also describes how the cooks of his times used a wide range of aromatic flavors, including a few that are still present in modern kitchens like thyme, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from middle-east cuisine, including coriander, basil and rosemary. These new foods and tastes prompted a surge in cookery books, many of which are kept safe in academic collections. When we get to the twentieth century, cooking publications were starting to become popular mostly as a result of higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Bell Pepper Dolmas In Olive Oil recipe.
