Meat Dolma with Sumac
Ingredients
- 1 bowl baldo rice
- 300g chopped meat
- 5 tomatoes
- 7-8 bell peppers
- 1 bunch parsley
- 1 heaped tablespoon tomato paste
- 1 onion
- 1 cup vegetable oil
- 1 tablespoon red pepper flakes
- 1 teaspoon allspice
- 1 heaped teaspoon black pepper
- 2 tablespoons sumac
- Salt to taste
Preparation
Wash the rice.
Chop the meat, tomatoes, peppers, and onion finely.
Mix the chopped ingredients with oil and spices to make a mixture.
Stuff the peppers with the mixture, not too full or too empty, and place a tomato slice as a lid on each to prevent the rice from escaping during cooking.
Place on the stove and cook first on high heat, then reduce to medium heat and boil for about 1 hour.
Soak 2 tablespoons of sumac grains in hot water for 20 minutes, or use powdered sumac, then strain the sumac water over the dolma.
Add a tablespoon of salt and half a tea glass of oil, then let it boil until done.
Tips
Do not overstuff the peppers as the mixture will expand and become juicy due to the tomatoes.
You can use powdered sumac instead of sumac grains if preferred.
