Crimean Tatar Biber Dolmas

Name: Crimean Tatar Biber Dolmas
Cuisine: Ukraine
Ingredients: 1 tablespoon finely chopped fresh dill; 1 tablespoon finely chopped fresh parsley; 1 carrot, peeled and finely chopped; 1 small onion, finely chopped; ½ teaspoon freshly ground black pepper; ½ teaspoon salt; 8 ounces ground beef chuck, or any “fattier” meat; 8 ounces ground beef chuck, or any “fattier” meat; 3 tablespoons white rice; Sour cream to serve; 8 small red, green, or yellow bell peppers or sheep’s nose sweet peppers, stems and seeds removed; 8 small red, green, or yellow bell peppers or sheep’s nose sweet peppers, stems and seeds removed; 8 small red, green, or yellow bell peppers or sheep’s nose sweet peppers, stems and seeds removed; 8 small red, green, or yellow bell peppers or sheep’s nose sweet peppers, stems and seeds removed; 2 cups boiling meat broth or water; 2 cups boiling meat broth or water; 2 tablespoons unsalted butter; ¼ cup tomato paste

Biber dolma po kryms’ko-tatars’ky

Preparation info

Makes
4 to 8
servings

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

Small stuffed peppers are a favorite Ukrainian appetizer and there are many versions. I am including one popular in Southern Ukraine, primarily in Crimea. Tatar people call this dish “dolma” when small bell peppers are stuffed with meat and spices and stewed in a mixture of tomato and broth. It is a nutritious dish. Traditionally, this dish is served hot, but room temperature is also acceptable.

Ingredients

Europe
Ukraine
Crimea
Bakhchysaray
Starter
Gluten-free
Eastern Europe

Ingredients

Method