Recipe - Bell Pepper Dolmas In Olive Oil

6 small Green bell peppers
Three fourths cup + 2 tablespoon extra virg olive oil
5 md Onions, chopped
2 tablespoon Pine nuts
1 cup Long grain rice
2 small Tomatoes, mashed
2 tablespoon Currants
1 tablespoon Sugar
1 tablespoon Mint
1 teaspoon Dill weed
One half teaspoon Cinnamon
1/8 teaspoon Allspice
1 pn Cloves
1 pn Nutmeg
Salt
Juice of 1 lemon
Water

Cut off tops of peppers & save them. Remove seeds & membranes, wash, drain
& set aside.

In a heavy pot, heat Three fourths cup olive oil & saute the onions & pine nuts for
15 to 20 minutes. Add rice & cook 10 to 15 minutes, stirring frequently.
Add tomatoes & cook for 5 minutes longer. Blend in the currants, sugar,
mint, dill, spices, salt & Three fourths cup hot water. Simmer covered for 15 minutes
until all the water is absorbed. Allow to cool.

Mix filling well. Stuff peppers firmly but not too tightly. Replace tops.
Spread a sheet of wax paper in bottom of skillet. Stand peppers upright,
side by side on the paper. Combine 1 cup hot water with One fourth teaspoon salt & 2 tb
olive oil. Pour over peppers. Plce a plate upside down over them to act
as a weight. Cover & cook for 40 to 50 minutes. Serve cold, sprinkled with
lemon jiuice as part of a buffet.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini