Tuesday, September 4, 2012

Soybean Dolma ( Ottoman style stuffed bell pepper)

I was amazed to see the stuffed vegetable options in all the middle eastern cuisine.Common vegetables to stuff include tomato, pepper, onion, zucchini, and eggplant.The stuffing may or may not include meat. Meat dolmas are generally served warm and meatless ones are generally served cold. The filling generally consists of rice, minced meat or grains. This was the information regarding the original version. Inspired by these amazing creation, I am trying to make a vegetarian version of the Dolma with a twist. I am using Soybean nuggets with some green onion and tomato paste to stuff these colorful vegetable and cooking it in a tomato basil sauce to give it a mediterranean feel.

Ingredients:

Bell Pepper:          3 ( Red, Green or Yellow any color you like)
Soya chunks:         100grams
Tomato Puree:       4table spoon
Chili sauce:            1 table spoon
Green Onion:         2 ( Finally chopped)
Garlic:                   2 large cloves
Proceed cheese:    3 table spoon
Fresh basil:            5-7 basil leaves
Black pepper:        1/2 tea spoon
Cumin powder:      1/2 tea spoon
Dried oregano:       1/2tea spoon
Salt to taste
Olive oil

Method:

1) Cut the bell pepper from the side giving it a opening like a window. Keep it aside
2) Soak the soybean nuggets in boiling water for 5 minutes. Squeeze the water out and grind it roughly.
3) Heat some oil add oregano and crushed garlic. Stir and add green onion, and ground soybean. Mix well add  2 tsp of tomato puree. Season it will salt, pepper, and cumin. 
4) Fill in the bell pepper with soybean mixture tightly till the top.
5) Heat some oil in a pan and put the stuffed bell pepper. Cook it for 2-3 minute. Add remaining tomato puree, chili sauce and roughly chopped basil leafs. cover the pan and simmer it for 10 mins at low. Add some water if required.
6) Put it in a oven safe dish and sprinkle it with some cheese on the bell pepper. Grill it at 200 degree Celsius  for 10 minutes and serve hot with flat bread. 

BON APPETIT...