Packed with flavor, meat and rice are stuffed in eggplant, peppers and squash to create an indescribably delicious Gaziantep classic dish.
Dolma. From the moment I tried them at a friend’s house, I never forgot them. They seemed so simple and yet so delicious. Sure, I had tried and even made my own version of stuffed peppers, but once you taste Dolma, it makes you wonder what you’ve been missing out on.
During the summer months if you’re lucky, you’ll see older women with a pile of fresh peppers that they’ve cleaned and hollowed out to remove the seeds. One by one, they string the peppers on a long string and hang them on their balconies to dry. It is a beautiful sight to see. In my eyes, these women are wise. They are preparing for winter even while it’s still 100F outside. I can’t help but think of my own mom. After growing heaps of tomatoes, then came the process of cleaning and deseeding them to freeze for the wintertime. It’s a lot of hard work, but it most certainly pays off because in the end you get, DOLMA!
Here’s the recipe:
- 500g ground beef
- 2 c white rice
- 2 medium white onions (diced)
- 4 garlic cloves (minced)
- 2 TBSP tomato paste
- 1 TBSP red pepper paste
- 1 TBSP red pepper flakes
- 2 TBSP olive oil
- salt & pepper (to taste)
Re-hydrating the dried vegetables: For the eggplant and squash, let them soak seperately in boiling water until soft. For the peppers, allow them to soak in cold water, drain, rinse and repeat, until soft.
Preparing the meat & rice stuffing mixture:
In a large stock pot, sauté the ground beef until browned. Then add the onions and garlic with olive oil and sauté until translucent.
Add the tomato paste, red pepper paste, red pepper flakes, salt and pepper and stir.
Add the rice and fill with just enough water to cover the rice.
Cook on medium low heat until the rice is tender.
Stuffing the vegetables:
Carefully stuff each of the vegetables filling up about 2/3’s of the way full and then press it together like a little package. Continue filling until all the veggies or rice is used (whichever comes first).
Stack the dolma in a large stock pot, layer by layer. Add about 1 liter of boiling water and simmer for 30-40 minutes until the dolma are done.
Serve and enjoy!