Etli Biber Dolmasi - Dolma - Sarma
* Filling: 400 gr. ground meat (without any fat), 2 tablespoons margarine, 2 medium onions, 1/3 glass rice, 2 large tomatoes, ¾ glass water, 1 bunch chopped dill, 3 teaspoons salt and ½ teaspoon black pepper
* 500 gr. green peppers (suitable for stuffing)
* 2 tablespoons margarine
* 1 or ½ glass water
Cut off the stalks and tops of appoximately 12 peppers to form a lid and remove all seeds. Clean and wash the insides of the peppers and leave aside. Put margarine and thinly sliced onions in a pan and saute until the colour of the onions changes. Add ¾ glass water and previously washed rice, and cover. Cook over moderate heat for about 10 minutes. Remove the pan from heat, add the ground meat, chopped dill, black pepper, 1 teaspoon salt and knead for about 5 minutes. Peel the tomatoes, cut them into small pieces, add to the mixture and mix them all ingredients together. Stuff the peppers with this mixture, replace the lids of peppers and place in a pan. Add 2 tablespoons margarine, 2 teaspoons of salt and 1 or ½ glasses of water, close the lid of the pan and cook for about 40-60 minutes on stove on moderate heat, put into a serving dish and serve.