Ingredients for Bulgur and Olive Oil Bell Pepper Dolma (Zeytinyağlı Biber Dolması)
- 5 onions
- 1 packet pine nuts
- 4 handfuls rice
- 4 handfuls fine bulgur (cracked wheat)
- 2 tablespoons granulated sugar
- Half a packet currants
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) water
- Half a bunch parsley
- 1 dessert spoon (about 2 tsp) dried mint
- 10 bell peppers (dolmalık biber)
- 1 dessert spoon + 1 teaspoon salt
How to Make Bulgur and Olive Oil Bell Pepper Dolma (Zeytinyağlı Biber Dolması)
In a pot, sauté 5 finely diced onions and 1 packet of pine nuts with oil. Add 4 handfuls of washed rice and 4 handfuls of washed fine bulgur (cracked wheat) on top and sauté again. Add 2 tablespoons of sugar. Add half a packet of currants that have been rinsed and soaked in water, along with 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of water. Reduce the heat and cook until the water is absorbed. Chop half a bunch of parsley over the mixture. Add 1 dessert spoon of dried mint and 1 heaping dessert spoon of salt and mix everything together. Fill the prepared mixture into 10 cleaned and washed bell peppers. Place rounds of sliced tomato on top as lids. Arrange the dolma in a pot and add water halfway up. Add 1 teaspoon of salt to the water. Cook until a fork easily pierces the peppers. Enjoy your meal…
About This Recipe
An olive tree alternates between a year of abundant yield and a year of rest with reduced output. As a result, it produces a lot one year and little the next. This is called Periodicity (Periyodisite), and it is commonly referred to among people as the "on year" and the "off year." Olive trees stay green year-round. They do not dry out or shed all their leaves in winter, and since new leaves quickly replace the few that do fall, they remain evergreen at all times.
Natural first grade (Virgin) olive oil; Refined olive oil is never blended into it. It has minor flaws in taste and aroma but retains its fruitiness — it is the highest quality olive oil after extra virgin. Unfortunately, in our country it is often sold at very high prices simply because the word "First" appears in its name.
Riviera olive oil; Don't be fooled by its glamorous name. It is obtained by blending natural olive oil with refined olive oil in certain proportions.
Lampant (Lampante Oil); You won't find an olive oil sold under this name in supermarkets. It is of very low quality, deemed defective, and not suitable for consumption.
It is best to stay away from any olive oil labeled with a name other than extra virgin, virgin, or riviera — because legally, these are the only three terms that define quality and make oversight possible.
Today we have prepared our Olive Oil Stuffed Pepper Dolma recipe in a bulgur version: Bulgur and Olive Oil Stuffed Pepper Dolma. Bon appétit in advance…
