Stuffed Sun Dried Vegetables (Nakışlı Dolma)

Turkish cuisine is based on seasonal and fresh produce. But when fruits and vegetables are in abundance some of the harvest is dried out to be used out of season. As a child I have memories of these beautiful purple and red gems lined in balconies to dry out in the heat of the summer sun in Adana. As a result these sun dried vegetables have a rich and more concentrated flavour and are very delicious when stuffed with minced meat, rice,spices and herbs.

Ingredients:

35-40 pieces Sun Dried Gerkins, Eggplants, Courgette, Green Bell Peppers

2 Tomatoes

400grams Minced Meat( Beef/Lamb)

1cup Rice

1tablespoon Tomato Paste

2teaspoons Red Pepper Paste

2tablespoons Dried Currants

1teaspoon All spice

1Lemon juice/ 1tbs Sumac Molasses

2tablespoons Pine nuts

1teaspoon Cinnamon

1handful Parsley

Salt/Pepper

In separate pots, put your dried eggplant, gerkins, courgettes in water.Bring to a boil and let them soak overnight. Put hot water on the peppers and leave them to soften overnight. 

Dice the onions, saute them with olive oil and pine nuts. Add the minced meat and cook until brown. Add the rinsed rice. Stir. Add the spices.

In a glass of water add pepper and tomato paste and stir until it dissolves. Add it in. Season. 

Cook the rice until it is semi cooked. Add chopped parsley and set the pilaf aside. Take your vegetables out of the water. Dry them and fill with the warm pilav mixture , but do not overfill.

Close them with tomato petals. Place the dolmas in a pot put a plate upside down on top of them. Add just a little water to cover them. Simmer for half an hour until tender. Before serving put lemon juice or Sumac Molasses on top.