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Aunt Hazel's Kitchen

Stuffed Dried Peppers & Eggplants.

A traditional Turkish dish of dried peppers and eggplants stuffed with a seasoned rice and minced meat filling, slow-cooked in a rich tomato-based sauce.

Time
90 min
Serves
6 serving
Season
All Year
Difficulty
Medium

The Story

A staple of Southeastern Turkish cuisine, made possible year-round thanks to sun-dried summer vegetables.

Sun-dried vegetables turn into a patiently cooked masterpiece.

Instructions

7 Steps

  1. Boil dried vegetables for 8–10 minutes and drain

  2. Mix onion, ground beef, rice and spices

  3. Fill vegetables loosely with the mixture

  4. Arrange them upright in a pot

  5. Add hot water with tomato paste

  6. Cover with a plate and cook on low heat

  7. Cook for 50–60 minutes and let rest

Hazel's Note

Kuru dolma tastes even better the next day. Serve with yogurt for a richer flavor.

Main Dishes · All Year · Medium · türk mutfağı · ana yemek · kuru dolma · güneydoğu mutfağı · geleneksel yemek

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