DOLMA RECIPE | ARMENIAN STUFFED VEGETABLES
Dolma is a Middle Eastern dish made in many different countries. This is the Armenian version of it. It’s typically a dish made on special occasions because of the amount of work that goes into making it. Enjoy!
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Ingredients:
Vegetables (to be stuffed)
- Mexican squash (about 3)
- Zucchini (about 2)
- Bell pepper (any color about 2)
- Anaheim pepper (about 2)
- Jalapeno pepper (about 2)
- Tomato (about 2)
- Salt & pepper
Stuffing
- 1/2 lb ground beef (at least 15% fat)
- 1/2 cup long grain rice
- 1/2 cup chopped red/green bell peppers
- 1 cup chopped roma tomato (~1 tomato)
- 1 cup tomato sauce (8oz. can)
- 1 tbsp. chopped fresh mint
- 6 cloves minced garlic
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 tsp. Aleppo pepper
- 2 tbsp. hot pepper paste
Finish
- 1/4 cup lemon juice (or to taste)
Links:
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#Dolma #DolmaRecipe #StuffedVegetables #StuffedPeppers #Comforting #ComfortFood #LebaneseFood #ArmenianFood #AleppoPepper #Recipe #AchkiChop #Armenian #MiddleEasternFood #HomemadeRecipe #HomemadeFood
Afghani Dolma | Stuffed Bell Peppers With Chicken & Rice | Easy Stuffed Capsicum | Chicken Recipe
Afghani Dolma | How To Make Afghani Dolma | Dolma Afghani With Sauce | Middle Eastern Cuisine | Stuffed Bell Peppers With Chicken & Rice | Easy Stuffed Capsicum | Chicken Stuffed Bell Peppers | Chicken Stuffed Capsicums | Afghan Stuffed Bell Peppers | Dolma | Bharwa Shimla Mirch | Keema Stuffed Capsicum Recipe | Shimla Mirch Qeema Recipe | Chicken Recipes For Dinner | How To Make Easy Stuffed Bell Peppers | Non-Veg Recipe | Capsicum Recipe | Stuffed Peppers | Chicken Stuffed Peppers | Chicken Keema Recipe | Chicken Recipes | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Afghani Dolma with our Chef Varun Inamdar.
Introduction
Dolma is a popular stuffed bell pepper recipe around central Asia & is made differently in each Afghan household. Stuffed bell peppers are a known recipe in many countries around the world. Stuffed bell peppers, can be stuffed with veggies, chicken, beef, lamb, etc. This version of Dolma, however, is of bell peppers stuffed with spicy chicken mince and rice, which uses tomato purée for the base and yogurt as garnish. Try out this amazing stuffed capsicum recipe today & let us know how it goes.
Chef's Trivia
For the Dolma
6-7 Assorted Bell Peppers (small sized)
Preparation of the Filling
1/2 cup Long Grained Rice (half cooked)
1/4 cup Coriander Leaves (chopped)
1 cup Chicken Mince
Salt (as required)
1/2 tsp Black Pepper (crushed)
1/2 tsp Cumin Seeds Powder
1/2 cup Tomato Purée
For the Base
2-3 tbsp Olive Oil
2 Onions
1/2 cup Tomato Purée
1 cup Water
1 tsp Black Pepper (crushed)
Salt (as required)
For the Topping
1 cup Curd
1 tsp Garlic (grated)
1 tbsp Dill Leaves (chopped)
Salt (as required)
1/2 tsp Lemon Juice
#AfghaniDolma #ChickenRecipe #GetCurried #TheBombayChef #VarunInamdar
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Host: Varun Inamdar
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About Dolma
Dolma is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. Wrapped dolma are known as sarma. They can be served warm or at room temperature.
Dolma dishes are found in Balkan, Caucasian, Middle Eastern, North African, Mesopotamian, Persian, Israeli, Bengali, Swedish, Turkish, Maghrebi and Central Asian cuisine. In 2017, dolma making in Azerbaijan was included in the UNESCO Intangible Cultural Heritage Lists.
Stuffed peppers Turkish style / Dolma Recipe Real Turkish Style from housewife /Turkish Dolma Recipe
Hello to everyone,
Stuffed peppers Turkish style / Dolma Recipe Real Turkish Style from housewife /Turkish Dolma Recipe
You can watch this recipe with subtitles in 8 different languages, just turn on the subtitles in the * settings.
English, German, French, Spanish, Dutch, Korean, Japanese, Russian
Today, we will make the most well-known Turkish recipe, the Turkish stuffed pepper recipe. You will have a very healthy dinner with the recipe for stuffed peppers with minced meat and rice. At your dinners, you will serve a wonderful meal to your loved ones. We can call it both a vegetable dish and a meat recipe. It is also very healthy as it is cooked in a pot. Now, if you wish, let's move on to this delicious Turkish food recipe.
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Measuring cup 200ml
Ingredients for stuffed peppers with minced meat and rice
Half a teaspoon of oil,
2 onions,
250gr ground beef,
1 dessert spoon tomato paste
1 dessert spoon of chili paste,
1.5 cups of rice,
3 small spoon of salt,
1 small spoon paprika
1 small spoon of black pepper,
2 small spoon of mint,
2 glasses of warm water,
Ingredients for the stuffed pepper sauce,
3-4 tablespoons of oil
1 dessert spoon of salt,
1dessert spoon of chili paste,
That,
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TURKISH 'BIBER DOLMA' IN OLIVE OIL RECIPE - Stuffed Bell Peppers, No Meat Version
TURKISH BIBER DOLMA IN OLIVE OIL RECIPE - Stuffed Bell Peppers, No Meat Version
Music: Uzun Ince Bir Yoldayim - ASIK VEYSEL
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you 'ZEYTINYAGLI BIBER DOLMASI' recipe, such a great summer side dish. Feel free to use the filling to stuff eggplants or zucchinis as well as vine leaves or cabbage leaves, if desired. And when making DOLMA, always make sure to have a couple extra veggies on hand. Also DOLMAS cooked in olive oil, always taste better the next day.
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INGREDIENTS
8 small green bell peppers
3-4 small capia peppers (if needed)
1 large onion (finely chopped)
4 tbsp rice - 4 tbsp bulgur
4 cherry tomatoes
1 cup fresh parsley (chopped)
3 tbsp currants
2 tbsp pine nuts
Allspice - Cinnamon - Granulated sugar - Dried Mint Flakes
1/2 tsp tomato paste
1/2 lemon
Olive oil
Salt & pepper
DIRECTIONS
For the filling: Measure 1 tbsp rice per each pepper.
I like to use a 1:1, rice to bulgur ratio, for bulgur's low GI, yet you taste only the rice.
Measure dry rice, rinse and drain, set aside.
Then measure same amount of hot water, set aside.
Heat a pan over medium heat.
Add the pine nuts and sautee for about 2 minutes, stirring occasionally. Transfer the nuts into a bowl, reduce heat to medium low and let the pan cool.
Then heat 1/3 cup olive oil.
Add the onions, sprinkle a tiny pinch of salt and pepper.
Sautee for about 5-6 minutes or until tender, stirring occasionally.
Add the rice, sprinkle 1/2 tsp salt and a pinch of pepper, sautee for about 2-3 minutes, stirring constantly.
Add pine nuts, mix.
Add the measured hot water, smooth the top.
Cover and cook over the lowest possible setting, until the water has evaporated.
(8 tbsp rice takes about 7 minutes to cook.)
Then turn off the heat and let rest for 10 minutes, covered.
Meanwhile, cut the tops of the peppers, just the tops and clean out the inside.
Remove all the seeds, doing your best to keep the bodies intact.
Then rinse and drain.
To cover the DOLMAS, reserve the pepper stalks or halve cherry tomatoes, set aside.
Mix the rested filling then transfer into a large bowl.
Add the rinsed&drained currants.
Add 1/2 tsp of each: granulated sugar, ground cinnamon, ground allspice.
Add a real teaspoonful dried mint flakes and chopped parsley.
Add freshly squeezed 1/2 lemon juice, reserve the lemon rind.
Sprinkle a pinch of salt and black pepper, mix well.
Then using a dessert spoon, scoop the filling into the peppers and arrange the peppers on the bottom of a large enough pan.
Since the rice is cooked, you can fully stuff the peppers, making sure to press down gently.
Repeat until all filling has been used, fill some extra veggies if needed or just eat the leftover filling, it is so yummy :)
Cover the top of each DOLMA, with pepper stalks or halved tomatoes, as if they were lids.
For the sauce: place 1/2 tsp tomato paste (it is optional, but adds an extra flavor) into a bowl.
Sprinkle 1/2 tsp or to taste salt and a pinch of black pepper.
Add about 2 cups hot water, mix.
Add a tiny pinch of granulated sugar, mix.
Pour enough sauce into the pan, to reach the halfway up the peppers.
Cut the preserved lemon rind into 3-4 pieces and place in the pan.
Bring to a boil over medium heat.
Then reduce heat to medium low, cover and cook for about 25-30 minutes or until the peppers are tender.
Check for doneness, turn off the heat.
Drizzle cooked DOLMAS with olive oil generously.
Let cool to room temp, leaving the lid slightly ajar.
Refrigerate for at least 4 hours or overnight, then place into a serving plate and serve cold.
READY :) Thank You For Watching!
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Tangy Iraqi Dolma, the GREATEST of all stuffed vegetable recipes
Iraqi Dolma is possibly the greatest stuffed vegetable recipe in existence. It has an extremely pleasing tangy flavour thanks to the use of Pomegranate Molasses, Tamarind, and black limes in the stuffing. The filling is herby and mildly spiced and all of the vegetables get coated in a wonderful tangy glaze.
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0:00 Intro
1:04 What vegetables can you use?
2:12 How do we make it tangy?
2:57 Preparing Vegetables - Aubergines
4:00 Preparing Vegetables - Peppers
4:38 Preparing Vegetables - Tomatoes
5:22 Preparing Vegetables - Onions
6:09 Preparing Vegetables - Swiss Chard and vine leaves
6:42 Preparation for the stuffing
8:31 Making Iraqi dolma stuffing
10:03 Stuffing Veg - Aubergines
10:29 Stuffing Veg - Peppers
10:51 Stuffing Veg - Tomatoes
11:06 Stuffing Veg - Onions
11:31 Stuffing Veg- Swiss Chard and vine leaves
12:34 Assembling the pot
13:27 Cooking the dolma
16:03 Taste Test and Review
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Ingredients
These are the vegetables I used for stuffing, you can use any combination of vegetables for this but I would recommend getting a jar of vine leaves or some swiss chard to use up any excess filling.
10 small aubergines
4 small dolma peppers or 2 bell peppers
3 small tomatoes
3 onions
10-15 vine leaves
5 swiss chard leaves
Filling:
250g Beef mince
75g Tamarind paste dissolved or 3 Tablespoon of tamarind concentrate in 1/2 c water (half in filling, half in sauce)
2 Onions
3 Cloves garlic
1 1/2 Cup Basmati rice
1 Cup parsley
1/2 Cup dill
1/4 Cup pomegranate molasses
3 Tbsp tomato paste
2 Tbsp olive oil
1 Tbsp sumac
3 TSP salt
1 TSP cinnamon
1 TSP Bharat / 7spice
1/2 TSP pepper
1/2 TSP black lemon
1/2 TSP paprika
1/2 TSP coriander
Sauce:
1 Cup stock
1/4 Cup pomegranate
1/4 Cup tamarind
1/8 Cup olive oil
1.5 Tbsp tomato paste
1.5 Tbsp lemon juice
1 TSP salt
1/2 TSP pepper
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Directions
To prepare the vegetables:
1. Hollow out your vegetables, making sure to retain the cores of the tomatoes and aubergines
2. Blanch your swiss chard and vine leaves in boiling water for 90 seconds each, before trimming their stems
3. For the stuffed onions, peel them and make a cut through to the centre of the onion before microwaving for 2 minutes. Allow to rest before peeling apart the layers
To make the stuffing:
1. Mince the Parsely, Dill, vegetable cores, and onions finely and add to a bowl
2. Wash your rice thoroughly until water runs clear then add all of the filling ingredients to the same bowl
3. Mix thoroughly until well combined and a homogenous texture forms
Stuffing the vegetables:
1. Stuff the aubergines by pushing rice through their opening until about 1/2cm (1/4in) from the top
2. Stuff the peppers and tomatoes by filling with a tablespoon. Leave a gap of about 3/4cm (5/16in) in the tomatoes and a smaller gap in the peppers
3. Stuff the onions by placing 1-2 tsp of stuffing on a single layer of the onion, then roll it onto itself till it wraps around at least twice
4. Stuff the vine leaves and swiss chard by placing 2 tsp on the leaf and folding the bottom and sides of the leaf over the filling. Tuck the sides in as you roll the filling all the way to the end
5. Prick the aubergines and peppers with a knife about 5-10 times each
Assembling the pot:
1. Place a layer of potatoes or lamb chops in the bottom of the pot to prevent the dolma from sticking
2. Lay in the onions and then the vegetables on top of them in any order
3. Place the leaf rolls last so they don't get squashed
To cook:
1. Place the pot on the stove on medium heat and cover with a lid, allow it to steam for 15 minutes
2. Combine all the ingredients for the sauce together
3. When the 15 minutes are up, pour the sauce over the dolma in an even manner. Stop adding sauce when the liquid reaches halfway up the height of the pot
4. Bring to a boil and then turn the heat down to low. Cover and allow to cook for 45 minutes
5. After 45 minutes you can remove the lid and allow the liquid to evaporate (optional)
To serve:
1. Place a plate or platter ontop of the pot and flip the pot over with the plate
2. Allow to sit for a few minutes before removing the pot
3. Serve immediately
Stuffed Pepper Recipe | Arabic Food
Hello My Lovely viewer's, in this video,I will showing you how to cook STUFFED PEPPER (Arabic food) I hope you are enjoyed my video.
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