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ARMENIAN MIXED VEGETABLE DOLMA
A variety of different vegetables filled with meat, rice or a combination of both.
This is a staple dinner for most of the Middle East, Near East and the Eastern Mediterranean
A vritual cornucopia of Armenian stuffed vegetables!
PRINTED FROM: THEGUTSYGOURMET.NET©
1 1/2 lbs. ground lamb or ground round or 3/4 lb. each lamb and lean ground top round
1/2 cup rice or bulghour, or a combination
1/4 cup green bell pepper [chopped fine]
1/4 cup armenian or Italian parsley [chopped]
8 oz crushed tomatoes or tomato sauce
Cayenne pepper to taste
1/4 cup lemon juice
1 teaspoon basil
1 teaspoon black pepper or to taste
1 teaspoon salt or to taste
1 medium yellow onion [chopped]
2 cups water or 1 can Swanson's® chicken broth or beef broth (Enough to just cover the vegetables.)
1. A variety of vegetables can be used including red, gold, and or green bell peppers. Also used are
large zucchini squash, summer squash, tomatoes, potatoes, onions, apples, grape leaves, cabbage
leaves, quince and small eggplant.
2. Using a bell pepper as an example, cut the top stem end off, and save as a lid. Scoop out the
vegetable leaving an opening for the filling of about 1 1/2 -2 inches in diameter and about 2-3 inches
deep. Gently clean out the seeds, and larger veins. Fill the scooped out vegetables with the filling
mixture, put the cut top back on top and place upright in a large covered casserole.
3. For instructions on filling the cabbage and vine leaves, visit:
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