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Dolma of dried aubergines and paprika filled with rice and minced meat

Grandma Aslan's recipe for a delicious winter Dolma

Especially for you, Miras releases the best-kept Dolma recipe! The origin of this recipe lies in the kitchen of grandma Aslan in South-East Turkey. During this time grandma Aslan grew organic vegetables, such as eggplant, peppers and zucchini. She hollowed out these vegetables, hung them on strings and let them dry in the sun. That way she had enough stock for the rest of the year. She made an important discovery: this drying process intensifies the taste of the vegetables!

The whole Aslan family loved this winter recipe. Grandma's secret? A good dose of love and the special herbs and spices which she used for preparing this dish. Usually she made this dolma with a filling of ground beef, but sometimes she also varied with a vegetarian filing and recipe. All variations tasted delicious and were loved by family, neighbors and friends. Grab your chance to prepare this delicious dish yourself!

PS: The secret of this recipe is in the use of sour sumac and allspice herbs. The paprika puree and chili flakes provide more spice!

90 min.

4 p.

mild

Time to get started

Put the Miras Sumac berries or the dried ground Miras Sumac in a small dessert bowl. Add 1 glass of boiling water and let it soak until ready to use.
Follow the instructions on the side of the package to prepare the dried aubergines and bell pepper for filling.( Cook the aubergines for 10-15 minutes until soft and soak the pepper in warm water for 10 minutes.)
Preparation of the filling:
Place 200gr of Miras Tosya rice under cold water until the water runs clear, then drain and put the rice in a deep bowl.
Add the raw ground beef to the washed rice.
Cut or chop the fresh vegetables and herbs and add them to the rice / minced meat mixture in the bowl. Do you use dry herbs? Grind these fine and add them to the mixture.
Finally add 3/4 tbsp salt along with all the spices, the tomato puree, paprika puree and a dash of olive oil. Mix everything together well.
Filling:
Prepare a deep, wide saucepan and add 2 tbsp of Miras Pomace olive oil.
Take a cooled eggplant and fill it to the brim with the filling.
Do the same for all aubergines, stacking them on their sides with the opening facing to each other. Cover the bottom of the pan with the stuffed aubergines in a row. Alternate with a few stuffed peppers.
Continue in this way until you have used up the stuffed peppers and aubergines. If you have some left over because your pan is a bit smaller, you can place another layer on top in the same way.
Cooking:
When all vegetables are filled and in the pan, take the soaked sumac and pour the sour sumac water above the pan into a sieve.
Pour the boiling water over the Dolma so that they are just submerged. Sprinkle the Dolma generously with salt and possibly add 1 tbsp extra virgin olive oil. Place a small breakfast plate on top of the Dolma and press well so that the rice filling does not fall out. Leave this plate while cooking.
Turn the heat to the highest setting until the water with the Dolma boils. As soon as the meal starts boiling, turn the heat to medium and let it cook for another 1 to 1.5 hours. Check every now and then if there is still enough moisture and add some boiling water if necessary.
When the rice is nice and soft and you can pierce the aubergines with your fork, the Dolma is ready and you can take the plate off! Eat your Dolma with Turkish creamy yogurt and serve with some lemon wedges. Enjoy your meal!

Your shopping list

1 bag (25 pcs) of Miras dried aubergines.
5-8 (pcs) Miras dried peppers (You can also choose to fill one type of vegetable. Take 2 bags).
200g Miras Tosya rice
200gr ground beef
1/2 tbsp. Miras paprika paste1 tbsp. Miras tomato paste
1 small onion
1 fresh tomato or 1 can of Miras tomato cubes of 400g 1/2 bunch of finely chopped parsley or 1 tsp. Miras dried parsley
1/2 bunch of finely chopped mint or 1 tsp. Miras dried mint.
1 long green pepper (Sivri Biber)
1 tsp. Miras Allspice
1 tsp. Miras chili flakes (Pul Biber)
1 tsp. Miras black pepper
2 tbsp. Miras whole Sumac berries or dried ground Miras Sumac
2 tbsp. Miras pomace olive oil
1 tbsp. Miras extra virgin olive oil
About 500ml of boiling water