Stuffed Peppers w. Olive Oil

In Turkish cuisine you can find a variety of light food, made with olive oil and you can eat them cold. They are perfect for the summer time: cold and light. Some of these are modifications of different Balkan foods that found their way into Istanbul first during the Ottoman Empire times, and later travelled to every part of Turkey, especially the western coast, since the warm weather makes eating light food a necessity.



This food is called "dolma" which means "stuffed". There is a wide variety of this food in Turkey from green peppers to dried eggplants or zucchinies, from light&cold versions to heavy&hot versions.
Today we provide the recipe for stuffed pepper with olive oil, which my mom made and provided the recipe:

Ingredients:
- 20 small, green bell peppers
- 3 dried onions
- 1.5 cup of rice
- 0.5 cup olive oil
- 1 cup small raisins
- 1 cup pine nuts
- 1 tomato
- salt, pepper, redpepper
- mint flakes
- a handful of parsley
- allspice

Method:
- Scoop out the interiors of the peppers and wash
- Slice the onions thin and roast them till they are pink
- Wash the rice, and add to the onions, cook for 8-10 minutes
- Add one glass of water, lower the heat and let the rice soak the water
- Add the raisins, pine nuts, pinch of salt, pepper and red pepper, allspice
parsley, and mix well
- Put this mixture into the peppers. Do not overfill or squeeze too much
- Slice the tomatoes, use them as lid to close the peppers
- Place the peppers in a single layer in a pan, add 1.5 cup of water and cover, cook on a small fire until the water is reduced to nothing.

Serve when cool. Enjoy ;)