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  Added: Dec 20, 2010  •  Visited (153)  •  Print version Print this recipe (36)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stuffed Vegetables
(Dolmas)
What You Need:
FOR STUFFING
  • 1 pound minced lamb or beef (from fatty part of meat)
  • 1 chopped onion
  • ¼ cup uncooked rice
  • 1 teaspoon chopped mint
  • 1 teaspoon chopped dill
  • Salt and pepper
  • 1 tablespoon tomato sauce (optional)

    FOR COOKING
  • 2 tablespoons butter
  • 1 cup water

  • How To Cook:
    FOR STUFFING:
    1. Place meat in bowl and add onion, rice, mint, dill, salt and pepper, and tomato sauce if desired.

    2. Knead well.

    3. This stuffing may be used for a variety of dolmas, for example: Eggplant, Green Pepper, Tomato, Zucchini (these may be cooked separately or together, for assorted dolmas) OR Grape Leaf, Cabbage Leaf (these two are never cooked together).

    EGGPLANT DOLMAS:
    1. Choose a short round eggplant, since it is cooked upright in a saucepan.

    2. Cut off the stem-end and keep for a cover.

    3. Peel the eggplant lengthwise in strips, alternating peeled and unpeeled strips.

    4. Scoop out the inside, leaving a shell ½-1 inch thick.

    5. Fill with stuffing and replace with stem-end cover.

    GREEN PEPPER TOMATO DOLMAS:
    1. Slice through top of pepper or tomato but do not sever it, for it will serve as a cover.

    2. Remove seeds and membranes.

    3. Fill with stuffing and close cover.

    ZUCCHINI DOLMAS:
    1. Clean the outside of zucchini and cut off one end to use as a cover.

    2. Scoop out the inside, leaving a ½-inch shell.

    3. Stuff and replace cover, fastening it with cocktail sticks.

    COOKING DIRECTIONS (FOR ALL):
    1. When preparing dolmas, place eggplant and zucchini dolmas upright at bottom of saucepan, follow with a layer of green pepper dolmas, and top them with a layer of tomato dolmas.

    2. Add 2 tablespoons of butter and 1 cup of water, cover and cook over medium heat for 30-40 minutes, or until vegetables are soft.

    3. If any stuffing is left over, form into meat balls and place between stuffed dolmas in the saucepan.

    This recipe is also available in:
    Cuisine » Middle East » Turkey
    Dish » Appetizers
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Vegetables » Eggplant

     





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