Armenian Stuffed Vegetables (Dolma)
photo by Sophia Mayas Mom
- Ready In:
- 1 1⁄2 1 1/2 lbs ground round or 1 1/2 lbs lamb and lean ground top round beef
- 1⁄2 cup rice (preferably a combination of the two) or 1/2 cup cracked bulgur wheat (preferably a combination of the two)
- 1⁄4 cup green bell pepper, chopped fine
- 1⁄4 cup parsley, chopped
- 8 ounces crushed tomatoes or 8 ounces tomato sauce
- cayenne pepper
- 1⁄4 cup lemon juice
- 1 teaspoon basil
- 1 teaspoon black pepper (to taste)
- 1 teaspoon salt (to taste)
- 1 medium yellow onion (chopped)
- 1 (14 ounce) can chicken broth or (14 ounce) can beef broth, enough to cover the vegetables
PREPARATION OF VEGETABLES:
- A variety of vegetables can and should be used including red, gold, and or green bell peppers. Also used are large sized zucchini squash, tomatoes, and onions.
- Scoop out the vegetables leaving an opening for the filling of about 1 1/2 to 2 inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables with the filling mixture and place upright in a large covered casserole.
- Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours.
- Try this dish served with a dollop of Mahdzoon (YOGURT) over the filled vegetables.
- See my Mahdzoon recipe -- ENJOY!
Questions & Replies
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Delicious! Just like my Armenian grandmother would make! I used half rice,half bulgur and one pound of ground meat was enough for six peppers. One small change that I made was to use dried mint instead of basil. My Grandma would add dried mint to almost all of ber savory dishes. I served the peppers with a big dollop of homemade yogurt (madzoon)!
RECIPE SUBMITTED BY
A professional actor from Philly, Mark is half Armenian and of the first generation born in this country. Growing up with his aunts (Sophie & Louise) who would make Armenian food he loved and loves even more to this day! During the Armenian Diaspora his moved to France. As a result of the family history and learning to cook the food, Mark's passion is Armenian. In addition he has adapted the Armenian to American ways of cooking and created a BBQ style with an Armenian flare.