Combination Dolma

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 small green peppers
  • 3 firm tomatoes
  • pounds lean lamb, ground

Method

  1. Cut a slice from each pepper and discard the seeds. Cut a slice from each tomato and scoop out the center. Chop the pulp and add it to the ground lamb. Cut a slice from each squash and eggplant, scoop out the centers, chop the centers, and add to the lamb. Sprinkle the vegetables with salt and pepper.

  2. Mix the ground meat and vegetables with the rice, o