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Salad Turkish Stuffed Peppers
 
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Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 09 Mar 2007
Posts: 282

PostPosted: Wed Apr 11, 2007 3:05 pm    Post subject: Turkish Stuffed Peppers Reply with quote

Turkish Stuffed Peppers

Ingredients :

8 sm bell peppers
1/2 cup olive oil
1 sm onion, diced
1 cup short grain rice
1 lrg tomatoes, chopped
2 tbl mint, dry, crushed
1/4 cup pine nuts, toasted
black pepper and salt to taste
2 tbl sugar
2 cup water
lemon wedges

Method :

* Choose small, squat, thin-skinned bell peppers if you can. That's the kind they have in Turkey. Heat the oil and saute the onions until transparent.
* Add the rice and fry for 2 more minutes. Add the mint, nuts, salt, pepper and tomatoes and fry for 2 more minutes. Add sugar and water. Stir, bring to a boil, cover and reduce heat to simmer. Cook until all the liquid is absorbed. About 15 minutes. Let the stuffing stand covered until cool.
* Slice off the stem end of the peppers and scoop out the seeds and veins.
* Using a teaspoon, stuff the peppers with the rice mixture, making sure it's packed well into the corners. Press after each addition.
* Place the peppers into a pan making sure the peppers touch each other, so that they will not tip into the water. Add about an inch of water, cover and simmer until the peppers are just cooked, about 20 minutes. Lift out the peppers gently. Serve chilled with lemon wedges to dribble juice over the rice. Serve as a salad, side dish or as a main course. Variations: Add leftover cooked meat or fish to the rice mixture. Stuff scooped-out tomatoes or squashes with this aromatic rice mixture and bake them in an oiled pan at 4000 F until the vegetable is cooked. Serve the stuffing on its own as a side dish.

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Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 09 Mar 2007
Posts: 282

PostPosted: Wed Apr 11, 2007 3:06 pm    Post subject: Turkish Stuffed Peppers Reply with quote

Turkish Stuffed Peppers

Ingredients :

3 cup cooked white rice cooled
8 x green, red, or yellow bell peppers (or combination)
2 1/2 tbl olive oil
2 med onions chopped
4 x cloves garlic minced
salt
freshly ground black pepper
2 tsp ground coriander
2 tsp ground cumin
2 tbl oregano
1 tsp ground cinnamon
1 cup cashews or walnuts chopped
1 cup dried currants or raisins
1 cup chopped dried apricots
1/4 cup (plus 2 tbsp) chopped fresh mint
1/4 cup lemon juice
1 dsh cayenne pepper
2 1/2 cup tomato sauce
extra olive oil
extra lemon juice
fresh mint leaves for garnish

Method :

* 5/23/99 Retta likes this less than I did. The tomato sauce seems to jar with the other flavors a bit (OK by me though). Might try making it with whicken broth instad of tomato sauce or just cover the baking dish with foil. Also try it as a simple pilaf without the peppers.
* Place the cooled rice in a large bowl, stirring to separate the grains.
* Preheat the oven to 400 F. Cut the tops off the peppers and use a small knife to remove the ribs and seeds from inside (be careful not to pierce the skins). Very very carefully, cut a thin slice off the bottom of each pepper so they will stand up flat.
* In a large skillet, heat 1 1/2 tbsp olive oil over moderate heat. Add the onions and half the garlic, season with salt & pepper, and saute, stirring occasionally, for 8 minutes. Add the coriander, cumin, oregano, cinnamon, and the remaining tablespoon of olive oil, and cook for 30 seconds. Stir in the nuts, the remaining garlic, currants or raisins, apricots, and 1/4 cup of the mint. Cook about 5 minutes or until the scent of the spices is released into the air.
* Add the onion-spice mixture to the rice and mix well. Add the remaining mint, the lemon juice, and the cayenne. Taste and adjust seasonings.
* Divide the mixture among the 8 peppers, pressing down on the stuffing to pack well. Place the stuffed peppers in a shallow roasting pan and top with half the tomato sauce. Add the remaining tomato sauce and 1/2 cup of water to the bottom of the pan. Bake for about 45 minutes. Baste the peppers with the sauce a couple of times. If the sauce appears to be drying out, add another 1/2 cup of water.
* Serve hot or at room temperature. Drizzle with additional olive oil and lemon juice and garnish with fresh mint leaves.

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Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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