One of the greatest pleasures is biting into a favorite dish. I love dolma, and today I quickly enjoyed two for lunch. If you travel in Turkey and spot a traditional restaurant, be sure to stop in and try dolma.
The word dolma literally means “stuffed,” and in Turkish cooking vegetables such as peppers or eggplants are commonly used. This afternoon I had peppers filled with rice, onion and gentle herbs and spices. Traditionally in Turkey, dolma is often served with yogurt, which complements the flavors beautifully.
Recipe for Dolma Stuffed Peppers
- Choose five firm green or red peppers. Cut the tops off, remove the seeds, then wash and dry them with kitchen paper.
- Finely chop an onion and lightly fry it in a pan with a small amount of oil. Add a little chilli if you like heat. You can adjust spices to suit your taste—common additions are salt, black pepper, and a pinch of cumin or dried mint.
- Add rice to the pan and briefly stir to coat it in the oil and onion. Pour in boiling water to cover the rice and simmer until the rice is nearly cooked but still slightly firm.
- When the rice is almost done, combine it with the sautéed onion (and any fresh herbs such as parsley or dill if using) and use this mixture to stuff the prepared peppers.
- Place the stuffed peppers upright in a pot. Drizzle a little olive oil over the peppers and around them in the pan.
- Pour enough boiling water into the pot so it comes partway up the sides of the peppers, then cover and simmer on low heat for about 30 minutes.
- The dolma is ready when the peppers are soft and easily pierced with a knife, and the rice inside is fully cooked.
- Serve warm, accompanied by plain yogurt or a yogurt-based sauce for a traditional touch.
Further Reading About Turkish Food
- How to eat fish like a Turk
- A guide to Turkish street food
- Vegetarian food options in Turkey