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Turkish stuffed peppers

• Özlem Warren

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Serves 4 - 6

A little effort

Prep: 30 mins

Cook: 1 hr

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There are many variations of Turkish dolma, but one thing consistent is the use of a generous amount of onions and olive oil, which add oodles of flavour

Gluten free

Vegetarian

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Try our Turkish stuffed peppers, then discover Turkish-style eggs, Turkish gozleme, Turkish lahmacun, keşkek with aleppo pepper butter and gözleme with caçik, or Turkish ice cream (dondurma).

"This delicious dolma is my husband Angus’s favourite. We had a long-distance courtship before getting married, as I was based in Istanbul and he was in Scotland. Every time he visited us at my parent’s home in Istanbul, mum made sure that this was on the table. It is a special food for us with its rituals – family members gather and make dolma together; some prepare the vegetables, some the filling, a real social event that always bring happy childhood memories. I recently had some lovely dolma at Efes restaurant in London, if you fancy enjoying dolma outside your own kitchen."

To make a simple cacik dip, mix 1 grated mini or Persian cucumber with 250ml of greek yogurt, 1 crushed garlic clove and 1 tsp of dried mint. Chill until needed, then serve garnished with fresh mint.

Award-winning food writer and cookery teacher Özlem Warren was born and raised in Turkey, and is an expert in Turkish cuisine. Her latest cookbook, Sebze: Vegetarian Recipes from My Turkish Kitchen, is out now (£28, Hardie Grant).

Turkish stuffed peppers recipe

Ingredients

Nutrition

• 12 Turkish green peppers or 7-8 green peppers

• 2 medium tomatoes

  each cut into 6 wedges

• lemon wedges

  to serve

• salad

  to serve

• cacik

  to serve (see notes)

• mixed olives

  to serve

FILLING

• 4 tbsp olive oil

• 3 medium onions

  grated

• 3 tbsp dried currants

  soaked in warm water for 10 mins and drained (optional)

• 3 tbsp pine nuts

• 170g short-grain rice

  rinsed in warm water and drained

• 1 tsp sugar

• 1 tsp ground cinnamon

• 2 tbsp finely chopped parsley

• 1 tbsp finely chopped dill

SAUCE

• 3 tbsp olive oil

• ½ lemon

  juiced

Nutrition: per serving (6)

• kcal337
• fat19g
• saturates2g
• carbs33g
• sugars10g
• fibre7g
• protein6g
• salt0g

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Method

• step 1

  Start with the filling. Heat the oil in a medium pan over a medium heat and cook the onions for 10 mins, stirring often, until softened. Stir in the currants (if using) and pine nuts, and combine well, then stir in the rice, sugar and cinnamon, season and mix well. Pour in 300ml of boiling water and combine well, then cover with a lid and cook for 12 mins over a low-medium heat until all the liquid is absorbed and the rice is partially cooked. Remove from the heat, stir in the herbs and combine well. Check the seasoning and add more salt if needed. Set aside to cool for 10 mins.

• step 2

  Meanwhile, prepare the peppers. Carefully cut off the top of each pepper, saving the stalk ends. Using a small knife, carefully scoop out and discard the seeds and trim the inner white parts.

• step 3

  Take a few of spoonfuls of the filling and gently pack into the peppers. Take care not to overfill – leave about 2cm space at the top, as the rice will expand. Tightly pack the peppers upright, side by side, in a wide, heavy 28cm pan. Put a wedge of tomato over the top of each pepper, then put on the reserved tops.

• step 4

  Combine the sauce ingredients and 400ml of boiling water in a jug, and carefully pour by the sides of the peppers (the liquid should come about a third of the way up the sides of the peppers). Cover the pan and cook over a low-medium heat for 35 mins or until the dolma are cooked. Turn off the heat and let the dolma cool in the pan.

• step 5

  Dolmas are traditionally cooked on the stove but of you prefer to bake then put them in one layer in a baking dish with the liquid. Heat the oven to 200C/180C fan/gas 6 and bake, covered with foil, for 35-40 mins, then uncover and bake for another 10-15 mins for a nice colour.

• step 6

  Serve at room temperature (or cold), with lemon wedges on the yogurt, 1 crushed garlic side, as part of meze spread with salad, cacik and mixed olives.

More Turkish-style recipes

Authors

Özlem Warren

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