Antep dolma (stuffed peppers)
These Turkish stuffed peppers from Esra Muslu are made with a type of dried chilli called kurutulmus biber, rather than fresh bell peppers and are served with a crunchy leblebi - or roasted chickpea - chimichurri. Esra recommends the brand Öncü for the dried red peppers and açi biber salçası (hot pepper paste).
Ingredients
Metric
Imperial
Filling
- 30g of bulgur wheat, fine type
- 40g of freekeh
- 40g of extra virgin olive oil
- 25g of tomato paste
- 1g of chilli flakes
- 3g of sumac
- 1g of dried mint
- 1g of ground cumin
- 5g of sumac molasses
- 1 garlic clove, finely chopped
- 10g of parsley, finely chopped
- 10g of fresh mint, finely chopped
- 3g of Maldon salt
- 1g of freshly ground black pepper
- 30g of Açi biber salçası/Turkish hot pepper paste
- 2 onions, finely chopped
- 4 large tomatoes, chopped
- 10 kurutulmus biber, a type of Turkish dried pepper used for stuffing
Spiced Tomato Stock
- 1l water
- 50g of tomato paste
- 50g of Açi biber salçası/Turkish hot pepper paste
- 1 pinch of salt
- 1 dash of olive oil
Leblebi Chimichurri
- 20g of fresh parsley, finely chopped
- 30g of bunch of dill, finely chopped
- 1/2 lemon, juiced
- 30g of white balsamic vinegar
- 30g of extra virgin olive oil
- 30g of red onion, finely chopped
- 2g of Maldon salt
- 10g of red chillies, finely chopped
- 1 handful of roasted chickpeas, or leblebi as they are called in Turkish
Method
Preheat the oven to 180°C/gas mark 4
Mix together all the ingredients for the filling apart from the chopped fresh tomatoes, chopped onion and soaked dried peppers in a large bowl
- 30g of bulgur wheat, fine type
- 40g of freekeh
- 40g of extra virgin olive oil
- 25g of tomato paste
- 1g of chilli flakes
- 3g of sumac
- 1g of dried mint
- 1g of ground cumin
- 5g of sumac molasses
- 1 garlic clove, finely chopped
- 10g of parsley, finely chopped
- 10g of fresh mint, finely chopped
- 3g of Maldon salt
- 1g of freshly ground black pepper
- 30g of Açi biber salçası/Turkish hot pepper paste
Add ¾ of the chopped onions to the bottom of a medium casserole dish. Top this with the chopped fresh tomatoes and season with a pinch of salt
- 2 onions, finely chopped
- 2 large tomatoes, chopped
Add the remaining ¼ of the chopped onion to the filling mixture, and stir to combine
Stuff the dried peppers with the filling. Make sure that they are only about halfway full - the grains will expand as they cook
- 10 kurutulmus biber, a type of Turkish dried pepper used for stuffing
Place the stuffed peppers on top of the chopped onions and tomatoes
Whisk together the water, tomato paste, pepper paste and a pinch of salt. Pour this over the peppers, tomatoes and onions. Drizzle over a splash of olive oil
- 1l water
- 50g of tomato paste
- 50g of Açi biber salçası/Turkish hot pepper paste
- 1 pinch of salt
- 1 dash of olive oil
Bake in the oven uncovered for 1 hour
While the peppers are cooking, make the chimichurri. Combine all the ingredients for the chimichurri except for the roasted chickpeas
- 20g of fresh parsley, finely chopped
- 30g of bunch of dill, finely chopped
- 1/2 lemon, juiced
- 30g of white balsamic vinegar
- 30g of extra virgin olive oil
- 30g of red onion, finely chopped
- 2g of Maldon salt
- 10g of red chillies, finely chopped
Crush the chickpeas into large pieces using the back of a heavy knife or a pestle and mortar
- 1 handful of roasted chickpeas, or leblebi as they are called in Turkish
Once the antep dolma are finished cooking, stir the roasted chickpeas into the chimichurri
Serve the peppers topped with some of the leblebi chimichurri
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