Turkish Cuisine

Stuffed vegetables (dolma)

Cuisine: Turkish Created by Bill Pektuzun

Ingredients

Filling
¾ cup olive oil
4 medium onions, finely chopped
Salt
100g pine nuts
500g medium grain rice, rinsed and drained
400g tomatoes, diced
100g currants
1 tsp chilli flakes (or to taste)
Salt and black pepper (to taste)
½ bunch dill, finely chopped
¼ bunch mint leaves, finely chopped
½ bunch parsley, finely chopped

6 small eggplants
6 small red capsicums
4 medium tomatoes
6 small zucchinis (white or grey)

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Preparation

To prepare filling; pour ½ cup of the olive oil into a large pan. Add onions, salt and pine nuts. Cook over medium heat for 5 minutes, stirring frequently with a wooden spoon until softened. Stir in rice and continue to stir for a few minutes. Add tomato, currants, chilli, and salt and pepper and cook for a few more minutes.

Add enough boiling water to cover rice then stir in herbs. Reduce heat to simmering, cover pan with a lid and cook for about 10 minutes until the liquid has been absorbed. The rice won't be completely cooked. Allow the mixture to cool.

Meanwhile, wash eggplant, capsicum, tomatoes and zucchini. Cut off the stem end of the eggplant and scoop out the centre using a small melon baller, leaving a shell about 3mm thick. Cut the tops from the capsicums but leave one side attached like a lid. Remove the seeds. Do the same with the tomatoes, scooping out the flesh. Cut off the stem ends of the zucchini and scoop out inside with a teaspoon, as for eggplant.

Fill the vegetables with rice mixture and arrange in a baking dish fitting them in snugly so that they stay upright. Decorate tops of eggplant and zucchini with slices of cherry tomato. Pour over remaining olive oil and enough warm water until 25mm deep in base of pan. Cover with a lid and cook on moderate heat for about 20 minutes. Serve.

Turkish Restaurants

Displaying 10 of 88 Turkish Restaurants.

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1.	Turkish Delight	Belconnen
2.	Turkish Pide House	Jamison
3.	Pasha's	Hobart
4.	Efes One Turkish Restaurant	Albion
5.	Pinarbasi Restaurant	Coburg
6.	The Kilim Turkish Restaurant	Richmond
7.	Erciyes Restaurant	Redfern
8.	Sahara Turkish Restaurant Burwood	Burwood
9.	Ottoman Cuisine	Barton
10.	Merhaba Turkish Cuisine Restaurant	Auburn

29 Feb 2012 07:55 AEST

Lilav

wentworthville

Great

I come from a Kurdish background and my mum makes 5 kilos of this stuff to feed 10 people! There are usually leftovers. She doesn't add currants. She adds minced meat like one of you commented here. Also we like adding some lamb ribs or cutlets to get some flavour in the sauce! She also likes adding some green beans in or lima beans in its shell, they're delcious. We also like adding enough sumac to add a sourness to the sauce. Or preserved lemons can do. It's really flexible and a great dish!

03 Aug 2010 04:52 AEST

Anastasia

Craigieburn VIC

Nice!

This tasted great.... however i didn't include pinenuts or sultanas (as i didnt have any) and I added a little minced meat. The white zucchinis turned out great however the tomatoes sort of melted away. Will def make again

06 Mar 2010 12:39 AEST

Bonnie

Rozelle

Interesting!

Made it and it was great! tasted different and authentic especially the rice with the spices and sultana which gave it a great flabour. The veggies for me i found needed to be in the oven longer (maybe they weren't scooped out enough. Only downside to the recipe was there was leftover from scooping out veggies such as eggplant. Maybe could fry them separately and add a dash of seasoning Recipe turned out very well!

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