With this idea in mind, I have started to cook again... to cajole the boys back home for a home cooked meal, once a week. Last weekend, it was Dolma, the most basic staple in our home kitchen as they were growing up. I am not sure if it is due living on Macaroni and Cheese for weeks on end or if it's just being back in their mother's kitchen but in either case, they were delighted, and are coming back for more...
Dolma was one of the first things I learned to make as a newlywed. It is very easy to prepare and very delicious. Honestly, I haven't met anyone who doesn't like a good Dolma. Here is my sure-thing recipe.
1Lb Green Peppers
1/2 lb Ground Beef or Lamb ( I usually mix the two)
1/2 cup rice (washed and drained)
1 large onion diced
1/3 cup Pomegranate Sour *
1 Tablespoon Tomato Paste
2 cloves garlic crushed
Salt and Pepper to taste
* You can find Pomegranate sour or Pomegranate Sauce in international food stores or online through Turkish foodstores.
- Mix all the ingredients except the green peppers together.
- Take out the stems and the seeds from the green peppers - set the stems aside to use to close the 'Dolma' after it is stuffed.
- Stuff the green peppers with the meat filling.
- You can leave them this way or close them with their stems or a piece of tomato on top.
- Place the stuffed peppers in a pan standing with the open side on top.
- Place a small plate over the 'Dolma' in order to prevent the filling from spilling.
- Pour 1 cup of water over it.
- Cook on high heat untill it boils then let it simmer for 1 hour.
Serve hot with yogurt with or without garlic.