Dolma is stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Middle East and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma (yaprak sarması). Common vegetables to stuff include onion, zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold and often eaten with yogurt.
One of traditional Turkish meal which daily served on Turkish' family dinner table. Experience turkish flavor by making it in your kitchen
8 ~ 9 medium bell pepper (any color you have)
2 medium size onion, grated
2 cloves garlic, finely grated
± 150 g minced beef
1 ½ cup fine bulgur
2 tablespoons olive oil
2 tsp cumin powder
1 tsp pepper powder
2 teaspoon red sweet pepper powder
2 tsp cayenne powder
2 tsp salt or to taste
tomatoes for topping, slices
For the sauce:
2 medium tomatoes, grated
1 tbsp tomato paste or chili paste
1 ½ cup hot water
A little salt
A) In large bowl, combine all filling ingredients (except bell pepper and tomatoes for topping). Knead until well blended. Test the taste.
B) Seeded bell pepper (as shown), sprinkle with fine salt. Then prick the bottom of those bell pepper once with a knife. Fill with stuffing mixture and cover the top with tomato slices (as shown). Arrange in pan with lid.
C) Combine all sauce ingredients and pour over the Dolma. Cook over medium heat until cooked about 20 ~ 25 minutes. Remove from pan and serve warm with yogurt salad
How to make yogurt salad: