How to make it

  • Drill squash and eggplants and decap sweet peppers throwing all insides except squash filling set aside to be layered at base of pot.
  • Saute onion with all your spice until tender and light yellow. Drop all your herbs and tomato and garlic plus three tablespoons tomato sauce.
  • Once the oil appears beneath your sauce drop your rice and stir leave to cook three minutes then spread on a wide tray to cool.
  • Stuff your vegetables 2/3 full only.
  • Into your pot saute 1 tablespoon tomato sauce in 2 tablespoons oil and chicken broth cube. Above this mixture line your squash fillings/ drillings at the bottom of your pot.
  • Then align your dolmas in a tall deep not wide pot standing like cannon mouths facing the sky.
  • Pour your chicken stock it should cover your veggies by a finger tip only and let on high fire till it boils.
  • Get a thick iron sheet put under your pot, lower the fire, cover and leave to cook for 1-1.5 hours. When in doubt try the eggplant coz they take longest to cook.

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