Pepper dolma from Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea (page 213) by John Gregory-Smith

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • paisleymonsoon on March 03, 2021

    These were good. The filling was excellent. I used cashews since I didn't have pinenuts. I also used only 1 onion instead of 3. 3 onions to a 1/2 cup of rice seems a little like overkill. Additionally, I roasted the peppers at 450°F instead of boiling it because I didn't have an extra hour and a half to kill before everyone in the house was hangry.

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