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Turkish Stuffed Peppers or Zeytinyağlı Biber Dolma (My Mum’s recipe)

DPP_00022 (1280x960)We have this supermarket called Gima in Auburn. For those of you who don’t know; Auburn is a suburb located in Western Sydney. Gima was the name of a supermarket chain back in Turkey. Although it doesn’t exist there anymore, it is still alive in Auburn, Sydney. The bigger portion of Turkish community lives in Auburn and because of that, Gima is doing incredibly well. We do our Turkish grocery shopping there too. They sell anything that Australian customs allow into Australia –Turkish flour is not one of those things by the way.

Some Turks, grow certain Turkish vegetables around the area and you can buy them from the shops. So, when I spotted these peppers at Gima on one of our trips, I knew exactly what to do with them. The recipe I have here is my Mum’s. It’s funny, I never liked this dish when I was in Turkey but now it’s something that I can’t get anymore, it has have become one of my favourites. Here’s the recipe Peoples…

Turkish Stuffed Peppers or Zeytinyağlı Biber Dolma (My Mum’s recipe)
8 small green peppers
1 cup medium-grain white rice, washed and rinsed
1 onion, chopped finely
1 tbsp dried currants
1 tbsp pine nuts
1 tsp dried mint
½ tsp ground allspice
2 tbsp vegetable oil (I used light olive oil)
1 tbsp flat leaf parsley
Salt and pepper

• Cut the tops of peppers and remove the stalks. Get rid of all the seeds and trim down the membranes too.
• Mix together the onion, rice, oil, pine nuts, dried currants, mint, allspice, parsley, salt and pepper in a bowl.
• Loosely stuff the peppers and put the lids back on.
• Place them in a small pot and add some boiling water to the level of the lids. If you pass that mark then the stuffing releases itself into the pot and you end up with half-stuffed peppers.
• Cook the peppers over medium heat until their colour is slightly turning yellow and the rice is thoroughly cooked.
• Let them cool in the very pot you’ve cooked them in and serve when cold. Afiyet Olsun Peoples!

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