Antep Dolma Recipe (stuffed peppers)
by Esra Muslu
10 peppers
2 hours
Ingredients

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
1

Preheat the oven to 180°C/gas mark 4

2

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
3

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
4

Add the remaining ¼ of the chopped onion to the filling mixture, and stir to combine

5

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
6

Place the stuffed peppers on top of the chopped onions and tomatoes

7

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
8

Bake in the oven uncovered for 1 hour

9

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
10

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
11

Once the antep dolma are finished cooking, stir the roasted chickpeas into the chimichurri

12

Serve the peppers topped with some of the leblebi chimichurri