Ingredients with Measurements:
- 1 cup semuda (cracked wheat)
- 1/2 cup olive oil
- 1 onion, chopped
- 1/2 cup pine nuts
- 1/2 cup currants
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped dill
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1/2 cup lemon juice
- 1 cup water
- 6-8 bell peppers, tops removed and seeds removed
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
1. In a large mixing bowl, combine the semuda, olive oil, onion, pine nuts, currants, parsley, mint, dill, salt, black pepper, allspice, cinnamon, cumin, paprika, and red pepper flakes. Mix well.
2. Stuff each bell pepper with the semuda mixture, filling it up to the top.
3. Place the stuffed bell peppers in a large pot, standing upright.
4. Pour the lemon juice and water over the stuffed bell peppers.
5. Cover the pot with a lid and bring it to a boil over high heat.
6. Reduce the heat to low and simmer for 45-50 minutes, or until the bell peppers are tender.
7. Remove the pot from the heat and let it cool for 10 minutes.
8. Serve the Semuda Dolma hot or cold, garnished with chopped parsley or mint.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
Temperature:
- Medium-low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 33g
- Protein: 6g
- Fiber: 6g
Substitutions for ingredients:
- You can substitute the pine nuts with chopped walnuts or almonds.
- You can substitute the currants with raisins or chopped dried apricots.
Variations:
- You can add ground beef or lamb to the semuda mixture for a meatier version of the dish.
- You can use different types of bell peppers, such as red, yellow, or orange, for a more colorful presentation.
Tips and tricks:
- Make sure to remove the seeds and tops of the bell peppers before stuffing them.
- Use a spoon to stuff the semuda mixture into the bell peppers, pressing it down firmly.
- If the bell peppers are not standing upright, you can cut a small slice off the bottom to make them level.
Storage instructions:
- Store any leftover Semuda Dolma in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Semuda Dolma, place it in a microwave-safe dish and heat it in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the Semuda Dolma on a large platter, garnished with chopped parsley or mint.
Garnishes:
- Chopped parsley or mint
Pairings:
- Serve the Semuda Dolma with a side of yogurt or tzatziki sauce.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the bell peppers are not cooking evenly, you can rotate them in the pot halfway through the cooking time.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the Semuda Dolma.
- Make sure the bell peppers are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Semuda Dolma is a traditional Turkish dish that is often served during special occasions and celebrations.
Flavor profiles:
- The Semuda Dolma has a savory and slightly sweet flavor, with a hint of spice from the allspice, cinnamon, cumin, and red pepper flakes.
Serving suggestions:
- Serve the Semuda Dolma as a main dish for lunch or dinner.
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Region: Turkish