Amazing Dolmas
From canullia 9 years agoIngredients
- 2 Kg assortment squash, white & black eggplant and small sweet peppers shopping list
- 2 big onions finely cubed shopping list
- 1 cup tomato puree shopping list
- 1/2 cup of each finely chopped: dill, parsley, coriander shopping list
- 3 generous tablespoons tomato paste +1 for saute shopping list
- 2 cups rice shopping list
- 3 cups clear chicken stock+ chicken broth cube shopping list
- 5 minced garlic cloves shopping list
- Spices 1 teaspoon of each except chili powder half teaspoon: cumin, dry coriander, dry mint, powdered cinnamon, curry, black pepper, sugar+ dash of nutmeg and salt to taste shopping list
- 2 tablespoons oil shopping list
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.
People Who Like This Dish 1
- midgelet Whereabouts, Unknown
- canullia Nowhere, Us
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments