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Bell pepper dolmas in olive oil
 
Category: Appetizers
Yield: 4 servings
 

6 small

Cream cheese

3/4 cup

+ 2 tb extra virg olive oil

5 med

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
Salt
Juice of 1 lemon
Water
 
Procedures
 
  1. Cut off tops of peppers & save them.
  2. Remove seeds & membranes, wash, drain & set aside.
  3. In a heavy pot, heat ¾ cup olive oil & saute the onions & pine nuts for 15 to 20 minutes.
  4. Add rice & cook 10 to 15 minutes, stirring frequently.
  5. Add tomatoes & cook for 5 minutes longer.
  6. Blend in the currants, sugar, mint, dill, spices, salt & ¾ c hot water.
  7. Simmer covered for 15 minutes until all the water is absorbed.
  8. Allow to cool.
  9. Mix filling well.
  10. Stuff peppers firmly but not too tightly.
  11. Replace tops.
  12. Spread a sheet of wax paper in bottom of skillet.
  13. Stand peppers upright, side by side on the paper.
  14. Combine 1 cup hot water with ¼ ts salt & 2 tb olive oil.
  15. Pour over peppers.
  16. Plce a plate upside down over them to act as a weight.
  17. Cover & cook for 40 to 50 minutes.
  18. Serve cold, sprinkled with lemon jiuice as part of a buffet.
  19. Ayla esen algar, "the complete book of turkish cooking