Cold Stuffed Green
Peppers (Zeytinyagli Biber Dolmasi)
Ingredients |
Measure |
Amount |
Onion |
6 large |
600 gr. |
Olive Oil |
¾ cup |
150 gr. |
Pine nuts |
2 table spoons |
20 gr. |
Rice |
1 1/3 cup |
240 gr. |
Tomato |
3 small |
250 gr. |
Salt |
3 desert spoons |
18 gr. |
Sugar |
2 desert spoons |
8 gr. |
Water (hot) |
2 ¼ cup |
500 gr. |
Currants |
2 table spoons |
20 gr. |
Green Peppers |
12 medium |
850 gr. |
Parsley |
1 small bunch |
40 gr. |
Dill |
1 small bunch |
30 gr. |
Fresh Mints |
10-15 leaves |
10 gr. |
Black Pepper |
¾ desert spoon |
1.5 gr. |
Allspice |
¾ desert spoon |
1.5 gr. |
Lemon juice |
2 table spoons |
20 gr. |
Preperation
Peel and finely chop the onions, place in a sauce pan
together with the oil and the nuts, cover and put on low
heat to get tender, stirring occasionally. Remove the
lid and stir for a few minutes to get the nuts slightly
browned. Wash the rice and drain, add to the pan and
stir a couple of times. Wash the tomatoes, set aside one
and grate the others into the pan. Add 2 desert spoons
of salt, sugar and 1 cup of water, stir, sprinkle the
currants and cook for 10-15 minutes first on medium and
then low heat until the juices are reduced. Wash the
peppers, parsley and dill, push open the stalk ends of
the peppers and clean out the seeds. Sprinkle the
remaining salt to the insides. Sort the parsley and
dill, chop finely and add to the rice together with the
mint and the spices. Let simmer for 10 minutes. Quarter
the remaining tomato and slice half cm. thick. Fill the
peppers with the prepared stuffing and cover the tops
with tomato slices and place in a shallow pan. Cover
them with a heath resistant plate. Add the remaining 1/4
cup of hot water and cook for approximately 50 minutes.
Servings: 6
Nutritional Value
(in approximately one serving)
Energy |
467
cal. |
Protein |
6.8
g. |
Fat |
27.7 g. |
Carbohydrate |
50.7 g. |
Calcium |
66
mg. |
Fe |
2.83 mg. |
Phosphorus |
136
mg. |
Zinc |
2
mg. |
Sodium |
1205 mg. |
Vitamin A |
1576 ju. |
Thiamine |
0.21 mg. |
Riboflavin |
0.17 mg. |
Niacin |
2.03 mg. |
Vitamine C |
99
mg. |
Cholesterol |
0
mg. |
Notes
Mostly favored in the Western regions.
During meals it is served as a second course after a
meat course. Also popular as an appetizer or picnic
food.
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