Dolma

Ingredients for 3 servings:

• 7 bell peppers, small, thin-walled, available in Turkish grocery stores
• 1 medium-sized onion(s), finely chopped
• 2 cups rice
• 150 g minced beef or lamb
• 2 tbsp tomato paste
• 1 tsp, leveled salt
• 1 tsp, leveled pepper
• 1 tsp, leveled paprika powder
• 1 tsp, leveled Pul Biber (also available in Turkish shops), to taste
• 7 tsp, leveled butter
• 4 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

stuffed peppers

Wash the peppers, cut off the tops, remove the seeds and membranes, and wash the insides thoroughly. Mix the minced meat with the rice, onions, 1 tablespoon of tomato paste, and the spices. Add a little water to prevent it from becoming too thick. Fill the peppers with the minced meat mixture, filling them to within half a centimeter of the cut edge. Place a teaspoon of butter on each filling, and place the lids on top. Place the peppers upright next to each other in a suitable pot. Mix enough water with 1 tablespoon of tomato paste and oil and pour in enough water to just reach the cut edge. Bring to a boil once, then reduce the heat to low and simmer gently, checking occasionally to see if there is still enough water in the pot. After 25 minutes, check that everything is cooked. If not, simmer for about 10 minutes longer. Serve with yogurt on the side.