Dolma Recipe: Stuffed Veggies with Meat and Rice mixture: Family Dinner Idea

Wash all the veggies with water, vinegar, and salt.

Chop off the head of the zucchini and core the inside gently without poking a hole through.

Clean out the green pepper by removing the seeds.

Cut the top off the tomato and clean the insides with a spoon, saving the insides for later.

In a bowl, combine 1 pound of ground beef, 1 cup of washed rice, chopped tomato, chopped parsley, chopped onion, and finely chopped jalapeno.

Grate in 3 garlic cloves into the mixture.

Add 1 tablespoon of pepper paste and 3 tablespoons of tomato paste to the mixture.

Season with 1 tablespoon of aleppo pepper, 1 tablespoon of black pepper, 1 tablespoon of salt, and 1 teaspoon of dried mint leaves.

Mix the stuffing mixture well with your hands until combined.

Stuff the hollowed veggies, leaving a little space at the top for expansion during cooking.

Place the stuffed veggies in a medium pot and fill it with water, then close the lid.

Set the stove temperature to high to bring the water to a boil.

Once boiling, reduce the heat to low and let it cook for about 1.5 to 2 hours.

Halfway through cooking, heat oil and butter in a pan with a whole head of smashed garlic and a good amount of mint.

Toss the oil and butter mixture onto the dolma.

Squeeze the juice of 1 whole lemon into the pot with the dolma.

Cover the pot again and let it cook for the last hour.

Check if the dolma is ready by tasting the stuffing; if the rice is cooked, turn it off and serve.

Serve the dolma on a plate and add yogurt on top.

Equipment Needed

Allergens