Dolma means "Stuffed" in Turkish and there are countless kinds of dolma in Turkish cuisine, mainly referring to a family of stuffed dishes from Ottoman cuisine that can be served warm or cold. Some recipes contain meat, others vegetarian.
This one with dried vegetables and lamb ribs is the greatest of all dolma dishes, with its spicy, tangy notes from pomegranate and sumac and the incredible lamb flavor infused to the dolma. Dried eggplants, hot red peppers stuffed with bulgur and lamb mince and cooked with seared lamb ribs will give you an explosion of flavors.

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Ingredients:
• 200 g lamb or beef mince
• 200 g bulgur (1 cup)
• Dried eggplants and paprika peppers (30 – 40)
• 1 onion
• 6 cloves of garlic
• 3 tbsp chili paste
• ¼ cup pomegranate molasses
• 3 tsp chili flakes
• 4 tsp sumac
• 1 tsp black pepper
• 3 tsp salt
• 2 tbsp olive oil
• 500 g lamb / beef ribs on bones (optional)

#dolma #turkishdolma #stuffedvegetables

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