turkish pepper grinder
Turkish Pepper Grinder

Stuffed green peppers
with olive oil

Turkish cuisine

Ingredients
Measure
Amount
Green peppers
Onions
Pine nuts
Olive oil
Rice
Tomatoes
Salt
Sugar
Water
Currants
Parsley
Dill
Fresh Mint
Black pepper
Allspice
Cinnamon
Lemon Juice
Water
Salt
12 medium size
8 medium size
2 tablespoons
2/3 cups
1 cups
3 small size
2 teaspoons
2 teaspoons
1 cup
2 tablespoons
1 small brunch
1 small brunch
10-15 medium leaves
teaspoon
teaspoon
1 teaspoon
2 tablespoons
1 cup + 2 tablespoons
1 teaspoon
850 g
600 g
20 g
150 g
240 g
250 g
12 g
8 g
240 g
20 g
40 g
30 g
10 g
1.5 g
1.5 g
2 g
30 g
260 g
6 g

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Stuffed green peppers with olive oil - Zeytinyagli biber dolmasi

Instructions - 6 servings

Remove stems and seeds of peppers. Pierce on bottoms with tip of a parking knife. Set aside.

Combine finely chopped onions and pine nuts in a saucepan. Add oil.

Saute covered for 20 minutes or until onions are tender, stirring occasionally. Stir in rinsed and drained rice; mix well. Saute for 3-4 minutes, stirring again. Add minced tomatoes reserving one, salt, sugar and hot water; stir.

Sprinkle currants over. Cover and simmer for 10-15 minutes;drain. Remove from heat. Let stand covered for 10 minutes. Stir in finely chopped herbs. Season with spices, sprinkle with lemon juice. Toss slightly. Fill peppers with filling. Cut reserved tomatoes into 12 wedges.

Cover open ends of peppers with tomato wedges pushing in slightly. Arrange in a shallow saucepan. Add hot water. Sprinkle with salt. Cover and simmer for 50 minutes or until rice is tender. Remove from heat; cool. Serve cold.

 

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Nutritive value
( Approx. per serving
note: recipe for 6 servings)

Item Measure

Energy
Protein
Fat
Carbohydrate
Calcium
Iron
Phosphorus
Zinc
Sodium
Vitamin A
Thiamin B1
Riboflavin B2
Niacin
Vitamin C
Cholesterol

467 cal
6.8 g
27.7 g
50.7 g
66 mg
2.83 mg
136 mg
2 mg
1205 mg
1576 iu
0.24 mg
0.20 mg
2.03 mg
197 mg
0 mg

Regional characteristics

This delicious dish comes from the western and southern regions.

It is prepared during summer months and served as a side dish following a meat dish.

It is also a favored dish on picnics because of its convenience or served as an appetizer at dinner parties.

Notes

If fresh mint is not available, 1 ½ tablespoons of dried mint can be used.

Biography

Samples of Turkish Cuisine, Ministry of Culture Publications of General Directorate of Folk Cultures Research and Development.

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