Tuesday, 18 November 2008


Hi all, I have been asked by friends to make  some etli dolma but without too much hassle. Capsicum peppers are widely available in this country  and although  they are quite firm fleshed, this method of cooking was very successful and easy to prepare.

  • 500 g mixed capsicum peppers, about 5 medium
  • 200-250 g lean beef or lamb mince
  • 2 tbsp olive oil
  • 1 large onion, chopped finely
  • 1-2 cloves of garlic,crushed ( optional )
  • handful of fresh parsley or 1 tsp of  dried mix herb
  • 4-5 tbsp of rice (100 g ), washed
  • 1  cup of water ( about 300ml )  
  • 1 tbsp of pepper paste or tomato paste
  • salt and black pepper to taste
  • I medium tomato, sliced
  • 2  cups of hot water (500 ml )
  • drizzle of olive oil.

First wash the peppers and remove the tops by cutting them round with a knife. Scoop out the seeds from peppers with a spoon.


 Fry the chopped onion with olive oil for 5 minutes, then add the mince, garlic to brown the meat together with the onion. Add the washed rice, pepper paste, parsley and pour 1 or 1 and a half cup of water, enough to cover the rice and mince mixture. Stir, add salt and pepper then bring it to boil. Turn the heat to medium, cover the pan and let the filling simmer 10-12 minutes until the rice is soft enough  but still al dente. Turn the heat off. 


Spoon out the filling, 2 tbsp per pepper to fill them but not over fill the peppers. Place one tomato slice on top of each pepper and press all round gently so that tomatoes covers the filling securely. ( You can use the pepper tops that we removed but tomato slices holds the filling better.)
Stand the peppers upside  down  in a dip saucepan.( In doing so, the filling will cook better through the tomato lid ). Add 2 cups of hot water in the pan about half way up to the  peppers. Drizzle with olive oil and bring the peppers to boil. Then  turn the heat to low and simmer the peppers about 45 minutes with the pan lid on. When the peppers are soft enough, turn the heat off, let it rest for 5  minutes. 
Then lift them into an oven proof dish carefully. Pre heat the grill and brown the peppers for about 5- 7 minutes just before serving.
NOTE: This dish is ready to serve after you cook the peppers  on the stove and it is not essential to grill them. But it is  presented better if you brown the peppers for a few minutes.

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