Name: Two ways with stuffed bell peppers (Dolma / Mehshi / Gemistés | Dolmeh )
Yield: Makes 4 large stuffed bell peppers, or 6 smaller ones
Cuisine: Palestine
Ingredients: 1 teaspoon salt, plus extra for sprinkling inside the bell peppers; 1 tablespoon tomato paste (concentrated purée); freshly ground black pepper, to taste; ½ cup (125 ml) hot water (from a kettle); 2 tablespoons olive oil; 4 large red, yellow or orange bell peppers, or 6 smaller ones, about 1.5 kg (3 lb 5 oz) in total

Preparation info

Makes
4
large stuffed bell peppers

Difficulty
Starter

Appears in

Pomegranates & Artichokes

By Saghar Setareh

Published 2023

About

The wonderful, varied and delicious world of stuffed vegetables expands all the way from Iran to the Levant and the Middle East, to Turkey and the Balkans, to Italy. In Turkish, dolma literally means stuffed; so does mehshi in Arabic, and gemista in Greek. In Iran, we use the Turkish word with a slightly different pronunciation, dolmeh. Although stuffed vegetables have been around for millennia, there is no doubt that dolma travelled as far as the Balkans

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Ingredients

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