Tomato Pepper Dolmas Recipes

Steps:

• Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
• Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
• Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
• Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
• Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

Steps:

• Dice the onions and sauté with 1/4 cup of olive oil.
• When they turn translucent, add the pine nuts and sauté for 5 more minutes.
• Add rice and stir constantly for 5-10 minutes until the rice is translucent.
• Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley.
• After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 15-20 minutes until all the liquid is absorbed by the rice mixture.
• Take off heat and let cool.
• And now, here comes the fun part. Traditionally, you would put a spoonful of the cooled mixture in the center of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder. But since I have "The Ultimate Dolma Machine" (follow the link mentioned in the description section), I just placed a leaf on the rubber compartment of the machine, put a tbps of mixture in the middle and with a single slide, there comes my dolma from the other side of the machine. The process was a breeze. It took me only 10 minutes to roll nearly 40 perfectly shaped dolmas. Below is the process fully photographed.
• As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning).
• Lay all your dolmas side by side and tuck very tightly.
• Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down (so that the dolmas don't move around in boiling water) and bring to a boil.
• Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).
• Transfer to your serving dish and let cool.

Steps:

• Vine Leaves:.
• To prepare fresh vine leaves, trim the stalks & wash the leaves under running water. Blanch in lightly salted water for 15 minutes. Rinse then drain & set aside.
• To prepare bottled vine leaves, take the leaves out of the bottle & soak in plenty of cold water for at least 20 minutes. Rinse the leaves individually under running water the set aside.
• To prepare vacuum packed vine leaves, remove the leaves from the packet & soak in plenty of cold water for at least 15 minutes. Rinse the leaves individually under running water the set aside.
• Finely dice the pepper, tomato & onion. Fry gently in a little olive oil along with the minced garlic for approx 4 minutes. Add the spices & seasoning & cook for a further 30 seconds.
• Remove from the heat & add the rice, olive oil & water. Set aside.
• Broth:.
• Finely dice the onion & tomato & fry gently in a little olive oil. Add the cinnamon & seasoning, water, stock cube & lemon / lime juice. Cook for 15 minutes.
• After 15 minutes, remove from heat. At this point, you can do one of three things: liquidize the sauce, strain it to leave just a broth or keep it as it is.
• Stuff & fold your vine leaves:.
• Remove one leaf from the bowl of water & place in the centre of a dinner plate.
• Place one teaspoon full of filling into the bottom centre of the leaf - as in the photo.
• Take the left corner of the leaf & fold up to cover the filling.
• Do the same with the right hand side.
• Bring in both sides then gently roll up the leaf.
• Repeat these steps another 49 times - When folding the leaves, be firm but do not wrap them too tightly as they may split as the rice expands. Also don't be tempted to overfill the leaves either.
• NB: Most prepacked vine leaves come with their stalks attached. If they are tender you can leave them on - tuck them in the leaf or alternatively leave sticking out for a pretty effect. If the stalks are tough then remove them with a pair of scissors.
• Place carefully one at a time in a large pot. You can put up to 3 layers in a pot if necessary.
• Place a large plate or dish over the top of the vine leaves & gently pour the sauce broth over the top. Cover & cook on medium heat for at least 25 minutes; until the vine leaves are tender.
• My family enjoys these hot or room temperature drizzled with lemon / lime juice & good quality olive oil. They are really good served as an appetizer with a selection of dips such as garlic mayo etc.

Steps:

• Preheat oven to 350 degrees.
• Cut off the tops of the large Tomatoes (set tops aside) and scoop out the insides; put all juices and pulp into a food processor or blender and puree; set aside.
• Cut the tops off the Bell Peppers (set tops aside), remove the innards and parboil the Peppers 4 to 5 minutes.
• Mix Salt and Brown Sugar together and sprinkle on the insides of the peppers and tomatoes.
• Heat 1/8 cup of the oil in sauté pan over medium heat; add Onions and cook until translucent: add Garlic, Orzo, ¼ cup hot water, Chopped Dates, the Tomato Puree, Cinnamon, Parsley and Mint; reduce to low and simmer uncovered until all liquid is absorbed (6-8 minutes).
• Put empty Peppers and Tomatoes in a small casserole or baking dish, letting them touch for support; loosely fill Peppers and Tomatoes with the Orzo mixture, sprinkle with Parmesan Cheese or Feta and Nuts (optional) and replace tops.
• Pour 1/3 cup Hot Water into the dish; spoon the remaining Oil evenly over vegetables; Bake for about ½ an hour; occasionally basting with the juices.
• Serve hot or at room temperature.

Steps:

• Peel the zucchini and potatoes.
• Chop the stem off the zucchinis.
• Chop the potatoes and zucchini in half short ways so now you have 4 zucchini pieces, each about 3 inches long and 4 potato pieces, each about 2 inches long.
• Carefully scoop out the inside of each zucchini piece, leaving a wall about 1/4 inch thick around. Discard the scooped out part.
• Carefully scoop out each potato in the same manner but save the scooped out portion.
• Mix together the ground meat, 1 tablespoon of parsley, rice, egg, 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon.
• Stuff the meat mixture into the potatoes and zucchini, loosely.
• Heat oil in large pan and saute onion and lamb together.
• Add the water and bring to boil over medium high heat.
• Add the chick peas, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon and simmer over low heat for 20 minutes.
• Put the stuffed vegetables in the sauce along with the reserved potato pieces. Cook covered for 1/2 hour.
• Remove from heat and add lemon juice and 1 tbsp parsley.

Steps:

• Fill a large bowl with ice water. Bring a small pot of water to a boil. Score stem end of tomato with an X. Add to water, and cook for 5 seconds. Using a slotted spoon, transfer tomato to ice-water bath. Using your fingers, peel tomato, then cut in half. Discard seeds, and chop finely.
• Rinse the stack of grape leaves under cold water, and transfer to a bowl. Cover the leaves with cold water by 2 inches, and let stand for 10 minutes. Drain.
• In a bowl, combine beef, rice, onion, garlic, herbs, oil, lemon juice, cumin, salt, pepper, and chopped tomato.
• Carefully separate grape leaves. Place 1 on a work surface, vein side up and stem end close to you. Cut off stem. Place 1 heaping tablespoon meat mixture on center of bottom half of leaf. Fold up stem end of leaf to cover mixture, and fold in sides. Roll tightly using rest of leaf. Repeat for a total of 36 dolmas.
• Place rolls, seam side down, in a large saucepan in a single snug layer. Add stock to cover, and arrange remaining 9 grape leaves over the top. Bring to a simmer over medium heat. Place a heatproof plate directly on dolmas to keep them submerged. Cover saucepan with a lid, and simmer until cooked through, about 20 minutes.
• Transfer dolmas to a plate, and let cool 15 minutes. Cover with plastic wrap, and refrigerate for 2 hours (or overnight).
• Serve cold or at room temperature with a drizzle of oil, and place lemon wedges on the side.

Steps:

• PREPARATION OF VEGETABLES:.
• A variety of vegetables can and should be used including red, gold, and or green bell peppers. Also used are large sized zucchini squash, tomatoes, and onions.
• Scoop out the vegetables leaving an opening for the filling of about 1 1/2 to 2 inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables with the filling mixture and place upright in a large covered casserole.
• Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours.
• Try this dish served with a dollop of Mahdzoon (YOGURT) over the filled vegetables.
• See my Mahdzoon recipe -- ENJOY!