Ingredients: (8 servings)
8 large green or red peppers
500 grams (1 lb) ground beef or lamb
200 grams (0.5 lb) of long-grain or basmati rice
2 medium onions, finely chopped
1/2 cup of cooking oil
3-4 teaspoons of tomato paste
1/2 cup parsley, finely chopped
1/3 cup mint, finely chopped
1/2 cup spring onions, finely chopped
1/3 cup garlic chives, finely chopped
1/3 cup tarragon, finely chopped (optional)
Fry onions in cooking oil over medium heat until golden. Add ground meat and fry
further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix
and cook further until water boils off.
Fry prepared vegetables in cooking oil over medium heat until wilted. Boil two cups of
water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens.
Drain the water and let cool slightly.
Cut a circle at the top of the peppers and remove seeds. Boil 2 cups of water in a
large pot. Add 1 teaspoon of salt and the peppers. They should be placed side by side
(make sure not to stack them). Cook until they soften slightly. Take care not to overcook
or they might fall apart later on. Drain the water and let cool.
Mix prepared meat, vegetables and rice well. Fill the peppers with the mix and close
the tops. Again place the peppers side by side (avoid stacking them) in a large pot. Add
1/2 cup of boiling water and simmer for 5-10 minutes. Serve this wonderful dolmeh hot with