Roasted Red Pepper Dolma Kebap

This dish is from the Urfa region and I discovered it recently. Amazing texture of the red peppers infused with ground lamb is juicy and sweet. Highly recommend as a warm appetizer served straight out of the oven.


15-25 fresh Piquillo or other small red peppers
1 lb ground lamb
1 medium onion, finely chopped
1 tbsp pomegranate molasses
salt and pepper to taste

Mix ground lamb with onions, pomegranate, pepper and salt, knead well. Cut the tops of the peppers and stuff them with the mixture. Preheat the oven to 425 degrees and place the dolmas on a tray, sprinkle with olive oil and cook until charred outside, turn once to get color on all sides

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>