members recipes

I especially love the combination of hot peppers with cold yoghurt. Yum. If there is a Turkish greengrocer near you live, try to get hold of those little bell peppers they sell for stuffing. Otherwise take \"normal\" ones, but mention that they will need longer to cook.

Ingredients
150g long-grain rice
200g onions, finely chopped (~ 2 medium sized onions)
150g tomatoes, skin removed and finely chopped (~ 1 big tomato)
1 tbsp butter
1 bunch of flat-leaf parsley, finely chopped
1 bunch of dill, finely chopped
1 handfull of mind leaves, finely chopped
500g minced beef (or lamb)
salt, pepper
1 pinch of ground allspice
12 little green bell peppers (dolmalık biber)
12 tomato slices ( ~ 4 little tomatoes respectively same diameter as peppers)
12 little pieces of butter (1-2 tbsp)
2 tbsp tomato paste, concentrated
350 g yoghurt (optionally drained, and/or salt, mint, finely chopped garlic added)

Method
Rince rice and cover with hot water to soak for 15 min, then drain in a sieve.
Bring a small pan to medium heat, and gently fry chopped onions in butter until tender but without getting brown or golden.
Mix well meat, onions, rice, herbs, tomatoes, with salt, pepper, and allspice powder.
Cut off the tops below the stem, remove seeds and membranes and stuff with mixture.
Bring about 400 ml of water to boil.
Stir in tomato paste and salt.
Reduce to medium heat.
Put peppers into the pan (top up).
Put one slice of tomato onto each pepper. Put a little piece of butter on top of each tomato.
Cover with a lid and let cook for about 45 min.

Serve with (enhanced or plain) yoghurt, pita bread, and call, I´ll come around! :)