Pepper and tomato dolma

Ground beef is traditionally used to prepare dolma. If desired, it can be replaced with another, but this will significantly affect the taste. You can take the minced meat from the store or cook it yourself by passing a piece of beef, peeled from films and veins, through a meat grinder.

Peel the onion, wash and dry it. Chop half of the onion finely, leave the second part for now. The dish implies a fairly large amount of greens and it is better if it is assorted. Wash with running water and dry with a dry towel cilantro, parsley, basil and dill. Chop all the greens finely.

In a deep bowl, combine the minced meat, finely chopped onion and herbs.Unlike the recipe for cabbage rolls or stuffed peppers, rice in dolma is not pre-cooked. Add the raw rice to the minced meat. Garlic is cleaned, washed, passed through a press and added to the minced meat. We also send 20 grams of tomato paste, 140 ml of water, season with salt, ground pepper and paprika. Knead the minced meat with your hands until smooth. We leave it for a while.

Cut the rest of the onion into quarters of rings. Pour 60 ml of vegetable oil into a frying pan, heat it up to a hot state and pour out the onion. Stirring occasionally, fry until golden brown.

In a cup, mix 20 grams of tomato paste and 60 ml of water, add to the pan when the onion is almost ready. Simmer over low heat for 5 minutes.

Eggplant, pepper and tomatoes are washed and dried. It is better to take small vegetables to get more portions of dolma. In tomatoes and peppers, cut off the hat, and cut the eggplant in half. We clean the middle of the vegetables to make cups.

We fill all vegetable cups with minced meat. Peppers and tomatoes can be covered with cut caps. At the bottom of a deep saucepan, pour out the cut-out middle of the vegetables. Next, we spread a layer of stuffed vegetables, half of the tomato sauce on top, then the second part of the vegetables and again the tomato filling.

Press down the vegetables with a plate of smaller diameter, pour a liter of water, season with salt and simmer for 45-50 minutes until the rice is completely cooked. We serve it to the table hot, adding sauce if desired.

Bon appetit!