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Thursday, December 17, 2009

Bulgori dolma (Bell peppers with meat and rice)

One more recipe with dolma:) You can see that the filling for dolmas is the same, they only differ with a shape and taste. It will taste different when you cook dolma with capsicum. It will give it's aroma and juice to the meat.
400 gr of minced meat(usually lamb)
100 gr rice
1 finely chopped onion
3 tbsp butter
1 egg
Salt to taste
1 tsp of pepper, ground coriander, cumin seeds
Bell peppers, washed, cleaned from seeds
70ml of vegetable or olive oil
1 onion, chopped
3 tomatoes, peeled and chopped
2 bay leaves
After you make the filling, prepare your bell peppers. Wash them carefully, cut the top, and remove all the seeds. Fill it with meat filling.
In deep pan, heat oil, add in onions, fry until golden then add tomatoes and fry until oil separates out. Now reduce the heat and place all of your filled capsicums in pot. Pour enough water to cover capsicums for 2/3. Bring to boil and cover the lid. Cook for 40 min. Add in salt and bay leaf. Check out if rice is ready. If it is soft and finely cooked, then serve and enjoy!
Yoqimli ishtaha:)


  1. Oh! nice empanadas surely you call them samsa at the top picture. Originally from Argentina so we eat similar baked parcels stuffed with beef and cumin among other spices. Iteresting to try few Uzbek ones.
    I have a friend over there called Timur.
    BTW I am of Ukie origin.

  2. Nice to meet u Richard, there are many dishes in many nations that look alike:)Surely try Uzbek variation of your meal:)and then share with your opinion:)