Hi everyone,
I'm new to the forum. Here's a bell pepper dolma "recipe". I cook by smell and sight, so I don't have the measurements! I'm not sure where else to post. The links for recipes have a Greek listing, but no Armenian one.
Fillling
Parboiled basmati rice
soaked and drained cracked wheat (coarse)
pine nuts or boiled "channa dal" (a yellow legume that maintains its form after cooking; from Indian stores)
raisins
fresh chopped parsley
fresh chopped spinach (12 ounce bag)
chopped green onion
dill weed
mint (little bit)
Rinsed fenugreek leaves (purchase dry herb at Middle Eastern or Indian markets)
salt
pepper
pinch of cinnamon
saffron
Sauce
tomato sauce
salt
pepper
pinch of cinnamon
I parboil the rice and set it aside to drain ; then fry, in olive oil, the spinach, parsley and green onion. When parsley and spinach mixture is wilted, I add the rice and the rest of the ingredients. I fill the cleaned and hollowed-out bell peppers 1/2 full of this mixture and cook in tomato sauce over a low heat for a few hours.
Recipe inspired by my Armenian husband's memories of childhood meals.
jmale
