How to Make Mixed Vegetable Dolma Recipe for 20 - Delicious Turkish Stuffed Vegetables

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa adds protein while bulgur is more economical.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are lower in calories and cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor with a higher smoke point.

currants

🥗Healthier: dried cranberries

💰Cheaper: raisins

Cranberries provide a tart flavor while raisins are more budget-friendly.

Soak the rice and bulgur in water for about 40 minutes.

In a bowl, add frozen tomatoes.

Add minced meat with pre-sautéed onions.

Add spicy pepper paste and tomato paste.

Sprinkle in red pepper flakes, salt, garlic powder, black pepper, mint, cumin, and sugar.

Add about a tea glass of sunflower oil.

Chop the onions finely and add them to the filling.

Add the soaked rice and bulgur to the mixture.

Prepare dried eggplant, red bell peppers, zucchini, and green peppers for stuffing.

Remove seeds from the red bell peppers and green peppers.

Use a tool to hollow out the zucchinis.

Lightly score the outer skin of the zucchinis.

Rub zucchinis with salt and black pepper for added flavor.

Mix the drained rice and bulgur with the other ingredients and adjust salt to taste.

Stuff the zucchinis and peppers loosely, leaving room for expansion.

Lay the stuffed zucchinis and peppers on a baking tray.

Top the peppers with a tomato slice and leave them open for air circulation.

Soak dried eggplants in boiling water for 5 minutes to soften them.

Prepare bone broth by simmering for 2 hours.

Add a few tablespoons of tomato paste to the bone broth.

Add lemon juice, salt, and sugar to balance the sauce's acidity.

Pour half a glass of soy sauce into the sauce mixture.

Dilute the sauce with hot water and pour it over the stuffed vegetables.

Cover the trays with a lid or foil and bake for 1 hour at 170°C (338°F).

Check for tenderness and bake for an additional 15 minutes if necessary.

Plate the cooked dolmas and cut the zucchinis into 3 or 4 pieces for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens