Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 sm Green bell peppers 1 ts Dill weed
3/4 c + 2 tb extra virg olive oil 1/2 ts Cinnamon
5 md Onions, chopped 1/8 ts Allspice
2 tb Pine nuts 1 pn Cloves
1 c Long grain rice 1 pn Nutmeg
2 sm Tomatoes, mashed Salt
2 tb Currants Juice of 1 lemon
1 tb Sugar Water
1 tb Mint

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

In a heavy pot, heat 3/4 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 3/4 c 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 1/4 ts 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"
Submitted By MARK SATTERLY On 11-02-95

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