Summer dolma

Traditional Dolma is made of meat, cabbage or vine leaves. In summer people often make a seasonal version of this tasty dish, with bell peppers, tomatoes, and eggplant. 

For stuffing, you will need rice, carrot, onion, parsley, basil and coriander. Boil rice, it can be even al dente. Fry onion and carrot and mix it with rice. Scoop out seeds from peppers, tomatoes, and eggplant. Stuff it with rice and vegetables and boil it water, fried tomatoes, and onion, for about 20-25 minutes. 

The second version of this wonderful summer dish is with meat. We recommend using a mix of pork and beef stuffing.  Mix meat, boiled rice, black and red pepper, parsley, basil and coriander. You can add a bit of garlic if you wish. Stuff tomatoes, bell peppers and eggplant and boil for about 30-40 minutes.  Add to water fried tomatoes and onion. 

So, your simple and tasty summer dish is ready, all you have to do is just enjoy.