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Dolma is a very enjoyable dish to prepare and cook. It can be cooked with meat, as well as a form that is without meat and cooked with olive oil. This is called “zeytinyagli dolma”. Today we will tell you about the most common form of cooking, dolma with meat.
We will also tell today the recipe of bell pepper dolma, which is the most common variety among these varieties.
About Dolma
Dolma is actually the name of a cooking technique. It is based on carving vegetables, stuffing them with prepared stuffing, and cooking them. But in Turkey, the most common varieties are stuffed with bell peppers, zucchini, eggplant, and tomatoes. Some people think that dolma is a type of Mediterranean food or cuisine, but minced meat, on the other hand, is referred to as a “Turkish dish” in a cookbook written during the Mongol Empire, so it is accepted that dolma is also a Turkish dish.
How to Make Dolma
Ingredients of Dolma
- 10 medium-sized bell peppers
- 1 piece of tomatoes
For Internal stuffing:
- 200 g minced meat
- 1 small onion
- 1 clove of garlic
- 1/2 cup rice (washed)
- 1 tablespoon tomato paste
- 2 pinch parsley
- 1/2 cup olive oil
- Salt
- Dry mint
- Cumin
- Black pepper
For Sauce:
- 1 teaspoon pepper paste
- 1.5 cups water
Also read: Tirit: A Delicious Turkish Meat Meal
Steps to Cook Dolma
- To make bell pepper dolma; first wash 10 pieces of medium-sized bell peppers. Remove the stems and clean the kernels with the help of a knife, without ruining the peppers.
- For stuffing, put 200 g of minced meat in a medium-sized container. On it, wash half a glass of water and add the juice from filtered rice. Then coarsely chop 1 small finely chopped onion, 1 clove finely chopped garlic, 1 tablespoon tomato paste, 2 pinches of finely chopped parsley, cumin, and black pepper to taste. Put the dry mint and salt in a bowl. Finally, put most of half a cup of olive oil into the container. Separate a little to use in the sauce. Thoroughly mix the dolma inner stuffing you have prepared with your hands.
- Then fill the interior of the bell peppers with minced stuffing so that there is a little space on it, and index it perpendicularly into the saucepan. Then cut 1 tomato into small pieces and cover the top of the bell pepper dolma.
- Finally, put 1 teaspoon of pepper paste or tomato paste in a small saucepan. Add the remaining olive oil to it. roasted until the smell of tomato paste comes out. On the roasted tomato paste, pour a little more water than 1 and a half cups and stir. Then remove it from the stove. Sprinkle a little salt on top of the bell pepper dolma. Pour the sauce over the dolma as well as the tomato paste.
- Put the prepared bell pepper dolma on the stove and leave it to boil. After boiling, cut the bottom of the stove. On a low fire, cook for 30 minutes until the rice swells.
- After cooking, take it from the stove and leave it to rest for 15 minutes. Then you can serve it hot or warm.
Dolma’s Calories
Dolma has 176 calories for each 100 gram portion.
