Tomatoes stuffed with bulgur & peppers stuffed with rice

Tomatoes stuffed with bulgur & peppers stuffed with rice

Domates dolması ve biber dolması

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

I love stuffed tomatoes and peppers. Bulgur, rice and meat stuffings work best and the sweetness of the flesh of a perfectly ripe, large summery tomato always intensifies after it’s been in the oven. Sometimes I add potatoes to bake around them or some finely chopped onions and herbs to make a nice dipping sauce with some crusty bread.

Ingredients

Quantity Ingredient
4 large tomatoes
4 green peppers
2 teaspoons sugar
1 lemon, cut into wedges
extra virgin olive oil, for drizzling

Bulgur stuffing

Quantity Ingredient
75g coarse bulgur wheat
2 spring onions, finely chopped, including green stems
1 tablespoon fresh mint leaves, finely chopped
1 tablespoon fresh flat-leaf parsley leaves, finely chopped
1/2 tablespoon turkish red pepper paste
1 teaspoon dried mint
1 teaspoon ground cumin
3 tablespoons extra virgin olive oil

Rice stuffing

Quantity Ingredient
3 tablespoons currants
1 large ripe tomato
3 tablespoons extra virgin olive oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
120g long-grain white rice, washed
1 teaspoon dried mint
1 teaspoon dried oregano
1 teaspoon ground allspice
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
3 tablespoons pine nuts

Method

  1. Slice the tops off the tomatoes and peppers and reserve them. Carefully run a small, sharp knife around the insides of the tomatoes, being careful not to break the skin. Scoop out the pulp, then finely chop it on a wooden bowl and transfer it to a large bowl. Sprinkle the insides of the tomatoes with the sugar and set aside until ready to use.
  2. Scoop out the seeds and white membranes from the peppers with a small, sharp knife or teaspoon, being careful not to break the skin. Set aside until ready to use. Preheat the oven to 180˚C.
  3. For the bulgur stuffing, place the bulgur in a large bowl and cover with cold water. Leave for 30 minutes or until it begins to swell and soften. Drain the bulgur in a colander, then transfer to a clean tea towel and pull the sides up before squeezing tightly to get rid of any excess water. Transfer to the large bowl with the chopped tomato pulp and add the spring onions, fresh mint, parsley, red pepper paste, dried mint, cumin and olive oil. Season generously with sea salt and freshly ground black pepper and mix well. Rinse the tomatoes under water and dry on paper towels. Fill the tomatoes with the stuffing, being careful not to overstuff them.
  4. For the rice stuffing, soak the currants in a small bowl of warm water for 30 minutes. Use a box grater to coarsely grate the tomato into a bowl. Discard as many bits of tomato skin as possible. Heat the olive oil in a saucepan and sauté the onion and garlic for 5 minutes, or until softened. Add the rice, mint, oregano, allspice, cumin and cinnamon and sauté for 3 minutes. Add the grated tomato and continue to cook, stirring, for 5 minutes. Remove the pan from the heat, add the drained currants and the pine nuts, season generously with sea salt and freshly ground black pepper and mix well. Transfer to a bowl and leave to cool for 5–10 minutes. Fill the peppers with the stuffing, being careful not to overstuff them.
  5. Put the tops back on the tomatoes and peppers and arrange them in a roasting tin. Place the lemon wedges around them, add a little water to the tin, drizzle with olive oil and bake for 1–1½ hours until tender. Serve hot or cold.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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