Vegetarian dolma of dried aubergines and paprika filled with spiced bulgur

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 Iri Pilavlik Bulgur under cold water until the water runs clear, then drain and put the rice in a deep bowl.
• Cut or chop the fresh vegetables and herbs and add them to the rice in the bowl. Do you use dry herbs? Grind these fine and add them to the mixture.
• Put 3/4 tablespoon of pomace olive oil in a deep pan and fry the finely chopped onions and the Sivri Pepper over a very low heat until softly translucent. Then add the pine nuts and fry them.
• Add the washed bulgur and vegetables and fry them as well. Also add the tomato puree, paprika puree, diced tomatoes, all the herbs and 1 tbsp salt. Cook, stirring, for 5 minutes, over medium to low heat. Finally, add the fresh or dried parsley and mint to the mixture. Stir well and turn off the heat and let the filling cool.
• Filling:
• Prepare a deep saucepan and add 2 tbsp 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 each other. Cover the bottom of the pan with the stuffed aubergines in a row, alternating with some paprika.
• 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 the 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 bulgur 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 fire is 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 bulgur 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!
• Variation tip:
• Replace 200gr. Miras Iri Pilavlik Bulgur (Coarse Bulgur) through 200gr. Miras Tosya rice through and give this recipe a different twist!