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101_0452

<img class="alignleft size-medium wp-image-211" title="101_0637" src="https://www.nursendogan.com/en/wp-content/depo/2009/08/101_0637-300x225.jpg" alt="101_0637" width="300" height="225" />

 

 

 

This meaty bulgur (or rice) stuffing mixture to stuff eggplants , zuccini ,pepers.  This dish popular all   of Turkey . The recipes   cooked same but  In southeast of Turkey   cooked with sour pomaegranate syrup or sumak berry juice or lemon jucie.

And adding  chikpeas . Some times more spicy dihes .

[caption id="attachment_213" align="alignleft" width="300" caption="all ingredients of dolma"]<img class="size-medium wp-image-213" title="101_0634" src="https://www.nursendogan.com/en/wp-content/depo/2009/08/101_0634-300x225.jpg" alt="all ingredients of dolma" width="300" height="225" />[/caption]

 

 

 

 

 

 

 

 

 

 

 

[caption id="attachment_215" align="alignright" width="300" caption="scoop inner seeds"]<img class="size-medium wp-image-215" title="101_0618" src="https://www.nursendogan.com/en/wp-content/depo/2009/08/101_0618-300x225.jpg" alt="scoop inner seeds" width="300" height="225" />[/caption]

<strong>INGREDIENTS</strong>
<div class="mceTemp"><strong><img class="alignright size-medium wp-image-216" title="101_0620" src="https://www.nursendogan.com/en/wp-content/depo/2009/08/101_0620-300x225.jpg" alt="101_0620" width="300" height="225" />2</strong> cups miced lamb or beef</div>
<div class="mceTemp"><strong>1</strong> cup fine bugur</div>
<div class="mceTemp"><strong>1/4</strong> cup rice</div>
<div class="mceTemp"><strong>1</strong> onion, grated</div>
<div class="mceTemp"><strong>1/2</strong> cup parsley, finnely chooped</div>
<div class="mceTemp"><strong>2</strong> tomatoes , pleed and chopped</div>
<div class="mceTemp"><strong>1</strong> table spoon paprika , hot or not maybe 1 tablespoon tomato paste</div>
<div class="mceTemp"><strong>3 </strong> cloves garlic, minced</div>
<div class="mceTemp"><strong>1</strong>  teaspoon dried mint</div>
<div class="mceTemp"><strong>1</strong>  teaspoon , salt and freshly ground black pepper                          <img class="alignright size-medium wp-image-217" title="101_0636" src="https://www.nursendogan.com/en/wp-content/depo/2009/08/101_0636-300x225.jpg" alt="101_0636" width="300" height="225" /></div>
<div class="mceTemp"><strong>3 </strong> table spoon butter or olive oil</div>
<div class="mceTemp"><strong>3</strong>   table spoon lemon juice</div>
<div class="mceTemp"><strong>5-6</strong>   zuccini</div>
<div class="mceTemp">5-6 eggplants</div>
<div class="mceTemp">2cups water</div>
<div class="mceTemp"><strong>METHOD</strong></div>
<div class="mceTemp">Cut the   end eggplants and zuccini. With a corer scoop out inner seeds  leaving a shell of about 1/2cm in in diameter, creating a hollow for stuffing. </div>
<div class="mceTemp">For stuffing pl ace   bulgur, rice  onion,parsley. chickpeas , butter, paprika, tomotoes ,back  pepper , and salt in abowl and mix well, kneading with your hands to create awell -combine d .</div>
<div class="mceTemp">Loosely fill the eggplants and zuccini with prepared stuffing using a teaspoon to poke it. Place  them in a  pot alongside  one another.</div>
<div class="mceTemp">Poor 2cups water and tomato paste diluted with a little water.  Cover the pot and cook over medium heat about 30minutes. Add garlic, dried mint  and lemon juice and   take from the heat. Let rest for 15 munites. Serve hot . <strong>ENJOY!     </strong></div>
<div class="mceTemp">1</div>
<div class="mceTemp">  NOTE; Serve plain yogurt or  green salad vedges</div>

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