Ingredients:
Eggplants 2 Small
Tomatoes 2 Large
Bell peppers 2 Medium
Split peas 1 Cup
Rice 1 1/2 Cup
Chopped onion 2 Large
Ground beef 250 Gr
Aromatic herbs 1 1/2 Cup (savory, tarragon, basil, coriander, leek)
Tomato paste 2 Tbs
Black pepper
Turmeric
spice (advieh)
Salt
Veg oil
Water


Instructions:
Cut a lengthwise 1 cm slice off the Tomatoes, Bell peppers and Eggplants. These slices will serve as lids.
Empty the inside of the eggplants, tomatoes and peppers with a small spoon.
Put the split peas in a pot, add water until it covers them up and and cook for 30 minutes on low flame and drain.
Pour the rice into the pot, add water to cover them. Add salt and turmeric and cook for 20 minutes on low flame.
Heat the oil in a pan over medium heat.
Add onion , and sauté until golden brown, add the ground beef and cook until no longer pink.
Add in spice ,turmeric, black pepper and salt and cook for a couple of minutes.
In a bowl, add cooked rice, cooked split peas, meat mixture and herbs and mix well.
Fry the onion with salt, pepper, turmeric, spices and tomato paste and finally add water. Let it boil for a couple of minutes.
Stuff the eggplants, tomatoes and Bell peppers thoroughly with the mixture.
Put the caps on top of the stuffed eggplants, tomatoes and Bell peppers.
put the eggplants ,tomatoes and bell peppers in the pot vertically, cover the pot with its lid and let the Dolmehs cook on medium flame for 30 minutes.
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