A wonderful way to preserve vegetables for the winter is to dry them.
Today we can get whatever we want all the year round, but not so many years ago this was not possible. Another reason is preserve huge quantities of food that you know you can’t eat at once.
As I saw these cute dried peppers in a Turkish shop I couldn’t resist to buy them.
There are many ways to fill vegetables, yesterday I wanted them without meat, because this dish had to be a side dish to grilled lamb meat.
- 40-50 small dried peppers, red
- 4 tablespoons olive oil
- 2 onions, chopped
- 1 1/2 cup rice
- 2 1/2 -3 hot water, salted
- 1-2 teaspoon hot pepper sauce, I used Harisssa
- 2 tablespoons tomatoes concentrate
- 3 tablespoons dill, fresh
- 1-2 teaspoon mint, fresh if possible
- Pepper to taste
- Salt to taste
- Wash under current water the peppers.
- Place in a bowl and cover with boiling water. Let sit 20 minutes or so until they are soft.
- Fry onion with olive oil in a large on sticky skillet.
- Add rice and fry for other 2-3 minutes.
- Add 1 cup of salted water, red pepper sauce, tomatoes concentrate, herbs and pepper.
- Bring to boil and turn off the heat. Stir until water is adsorbed.
- Drain peppers, fill them with the rice mixture and arrange them in the skillet. Don’t overfill as the rice will soak more liquid.
- Poor 1 1/2 more salted water, cover and simmer at low heat for about 30 minutes. If necessary add half cup more liquid.
- Serve warm or cold as side dish.