Stuffed Dried Eggplants And Peppers Kuru Dolma is a delicious Turkish dish that features dried eggplants and green peppers stuffed with a flavorful mixture of rice and meat. It's a comforting and hearty meal perfect for family gatherings or special occasions.
Ingredients: 12 dried eggplants. 8 dried green peppers. 1 cup rice. 1/2 cup ground beef. 1/2 cup ground lamb. 1 onion, finely chopped. 2 cloves garlic, minced. 2 tomatoes, diced. 2 tablespoons tomato paste. 1/2 cup olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon red pepper flakes. 1/2 teaspoon dried mint. 1/2 teaspoon dried oregano. 2 cups hot water.
Instructions: Rinse the dried eggplants and peppers in warm water to soften them. Remove their stems. In a large bowl, mix together rice, ground beef, ground lamb, chopped onion, minced garlic, diced tomatoes, tomato paste, olive oil, salt, black pepper, red pepper flakes, dried mint, and dried oregano. Carefully stuff each dried eggplant and pepper with the mixture, leaving some space at the top for the rice to expand during cooking. Place the stuffed eggplants and peppers in a large pot, arranging them snugly. Pour 2 cups of hot water over the stuffed vegetables in the pot. Cover the pot with a lid and cook on low heat for about 45-50 minutes, or until the rice is cooked and the vegetables are tender. Check occasionally and add more hot water if needed to prevent burning. Once cooked, remove from heat and let it cool slightly before serving. Serve your Stuffed Dried Eggplants And Peppers Kuru Dolma hot, garnished with fresh parsley if desired.
Prep Time: 30 minutes
Cook Time: 50 minutes
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