Armenia. Since the 2011-2012 academic year, Armenia became the first country in the world that mandates chess classes as part of the core curriculum in all public schools for kids over the age of 6.
Another random fact or two, the first church in the world was built in Armenia. And the country is the land of apricots!
Dolma is a dish of stuffed vegetables - in this case, red peppers are used. But really, a squash, a zucchini, anything will work! Checkmate!
While cooking, I listened to Armenian music.
Dolma - Stuffed Red Peppers
For the Peppers:
6 large red bell peppers
1.5 lbs ground lamb (or chicken, turkey, or beef) - I used ground turkey
3/4 cup short grain rice (uncooked) - I used brown rice, though it was slightly crunchy. Edible, just a little textured.
1/2 cup flat leaf parsley (finely chopped)
1 onion (finely chopped)
4 cloves garlic (mashed) - I used 1 tablespoon of minced garlic
3 tablespoons tomato paste
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper or paprika
1 teaspoon sea salt
1 teaspoon ground black pepper
1 cup tomato sauce
2 cups broth of choice
For Garnishing
6 tablespoons Greek yogurt (dolloped on top of the peppers)
1/4 cup fresh parsley (finely chopped) - I didn't use any to garnish
1. To make these dolma, start by washing and drying the bell peppers. Once they're washed, slice the tops off of the peppers and discard them. Try to slice as little of the pepper off as possible, so that the top is removed but the pepper is still intact. Then, use your hands to gently scoop out the seeds.
2. Next, set the peppers aside and prepare the filling. Add the mean, rice, onion, parsley, garlic, tomato paste, cumin, cayenne pepper/paprika, sea salt, and black pepper and mix them to fully combine.
3. Then, fill each pepper with the mixture and place them into a dutch over or large pot, with the cut sides facing up. Pour the broth and tomato sauce on top of the peppers.
4. Place the dutch oven or pot onto the stove and bring the mixture to a gentle boil. Once it's boiling reduce the heat to low, and place a large dinner plate upside down or lid on top of the peppers.
5. Allow the peppers to cook for 45-60 minutes, until the bell peppers and rice are nice and tender.
6. Once they're done, transfer the dolma to a platter and season them again with sea salt and black pepper. Spoon the remaining sauce over the top of the dolma, and garnish with Greek yogurt and more chopped parsley, if desired.
7. Finally, serve them and enjoy! These dolma can be stored in an airtight container, in the fridge, for up to one week.
NOTES:
- I had extra filling left over. I stuck it in the freezer. I'll need to figure out what to do with it, since there's uncooked rice in it. Let me know if you have ideas!
-I stuck my leftover dolma in the freezer - I don't think it will be an issue served as leftovers.
-There's not really a reason to stuff a veggie. You could chop up the veggie and mix it with the filling and throw it in a casserole dish and bake it in the oven.
In Armenian.... Ես վաստակեցի իմ կրծքանշանը ("I earned my badge!")
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