Hi guys, Welcome to the Advanced Video Search Engine, and you are watching AUTHENTIC TURKISH COOKING TECHNIQUE: “DOLMA” 🤩 | Stuffed Bell Peppers Recipe 🫑🍽. That video is uploaded by Refika's Kitchen at 2021-12-11T08:00:19-08:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [jAagHnYUOUE]
| Name | AUTHENTIC TURKISH COOKING TECHNIQUE: “DOLMA” 🤩 | Stuffed Bell Peppers Recipe 🫑🍽 |
| Video Uploader | Video From Refika's Kitchen |
| Upload Date | This Video Uploaded At 11-12-2021 16:00:19 |
| Video Discription | Today our topic is the anatomy of dolma. I really think and believe that dolma represents our society. It is collectivistic and there are many parts which make dolma beautiful. Rice, meat, onion, garlic, spices, tomato, herbs, fat, oil… all has a different role and when they come together to become dolma, the sum becomes more than its parts! You've probably seen and made more than one dolma in different ways. However, I would like to explain to you in detail what the Turkish style of dolma is using a simple delicious stuffed bell pepper. Thus, when you want to make another type of dolma, you can use this technique to make your own one with your ingredients. My Product Recommendations for this Video ➡️ https://amzn.to/3ygDqcd ►SUBSCRIBE ► ►► https://bit.ly/38QQ03R ►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3 ►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD ►Our Etsy Store for International Shopping: https://etsy.me/32ShQwL ►Our Amazon Store for International Shopping: https://amzn.to/2STqQzz ►Uluslararası Alışverişler İçin Etsy Sayfamız: https://etsy.me/32ShQwL Turkish Style Stuffed Bell Peppers Servings: 10 Difficulty: Easy Prep time: 20 minutes Cooking time: 55 minutes 20 green bell peppers 1 teaspoon salt 1 teaspoon sugar For the stuffing, 200 g minced meat 1.5 large onion, grated 1 tablespoon salt 4 cloves garlic, pureed 100 ml tomato puree, 1/3 cup + 1 heaping tablespoon 1 tablespoon pepper paste 4 tomatoes 1/2 teaspoon cumin 1/2 teaspoon allspice 1/2 teaspoon black pepper 2 tablespoons butter 100 ml olive oil, 1/3 cup + 1 heaping tablespoon 12 spring parsley, finely chopped 2 spring fresh mint, finely chopped 250 g rice, 1 +1/4 cups For the sauce 500 ml hot water, 2 cups 1 tablespoon butter 100 ml tomato puree, 1/3 cup + 1 heaping tablespoon 1 tablespoon tomato paste, increase tomato puree to 200 ml if you don’t have paste 1 teaspoon salt 1/2 teaspoon black pepper 2 pinches of sugar 3 tablespoons olive oil · Remove the stems of the bell peppers by pressing your thumb down gently and take out the extra seeds. Thus, you will have a perfect hole for stuffing. · Mix the sugar and salt and rub inside of the peppers with the mixture to explode the cells so that flavours of the stuffing mixture will get into the skin of the pepper. · Cut the sides of the tomatoes and set aside to use them as lids. Grate the rest of the tomatoes for stuffing mixture. · Soak the rice into water for 15 minutes. · Combine the minced meat with the onion, salt, garlic and knead it. · Add the tomato puree, pepper paste, grated tomatoes, olive oil, butter, black pepper, cumin, and allspice. · Then add the rice, parsley and fresh mint and mix until all the ingredients are combined. · To make the sauce, mix the hot water, butter, tomato puree, tomato paste, salt, black pepper, sugar, and olive oil in a beaker. · Add 200 ml sauce to stuffing mixture to make it juicier and tastier. · With a teaspoon fill each pepper with the stuffing. Make sure that you don’t overfill your peppers. Rice should have enough space to expand while it cooks. Close the peppers with the tomato lids. · After filling the peppers place them tightly into a large, shallow, and oven-safe pot. · Pour the tomato sauce on peppers, cover with the lid, and start to cook it on high heat until it boils. Then turn the heat on low and cook for 25 minutes. · After 25 minutes, take the lid and place the pot into the oven, a little higher than the middle rack. Bake at 200C (392F) on upper and lower heat with fan for 30 minutes until partially browned. Your great Turkish dolma is ready to dig in. I strongly recommend serving with yoghurt. ►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu To follow what is happening in our kitchen and cooking school; ►Facebook: https://www.facebook.com/refikaninmutfagi ►Instagram: https://www.instagram.com/refikabirgul/ ►Twitter: https://twitter.com/refikabirgul ►Website: https://www.refikaninmutfagi.com ►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW jAagHnYUOUE |
| Category | Entertainment |
| Tags | refika | refika's kitchen | dolma | dolma recipe | dolma technique | turkish dolma | turkish stuffed | turkish stuffed bell peppers | turkish dolma recipe | dolma refika | refika recipe | refika turkish | turkish cuisine | turkish food | turkey food | turkey recipes | stuffing | stuffed bell peppers | stuffed bell peppers recipe |
