Dry stuffing is as enjoyable as eating it. You can make it with olive oil or ground meat, if you have the patience, with a knife mince. If you are going to make it from pistachio, definitely pay attention to the hotness because the pepper is quite hot.
If I am going to make dry stuffing, I prepare the stuffing 1 night in advance and rest it in the refrigerator overnight. In this way, it absorbs the oil and spices and becomes even more delicious.
The use of meat with bones is completely up to you, if you are not going to use meat, you can use broth.
One thing you should pay particular attention to when making dry stuffing is not to boil the dry ingredients too much, if you boil them too much and don't put them in cold water, your eggplant and peppers may fall apart before stuffing.
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Ingredients for Dry Stuffed Stuffed Antep Recipe
- 12 dried eggplants
- 12 dried peppers
- fleshy bone 2 / 3 Pieces
Ingredient:
- 500 g medium fat ground beef
- 3 onions
- 400 g rice
- 1 teaspoon Black Pepper
- 1 teaspoon Red Pepper
- 7 cloves of garlic
- 1 tablespoon of chili paste
- 1 Tablespoon of tomato paste
- 1 glass of olive oil
- 1 tablespoon of pomegranate syrup
- 1 teaspoon lemon salt or juice of half a lemon
salt
Sauce Ingredient:
- 2-3 tablespoons of tomato paste
- 1 tablespoon of pepper paste
- 1 tablespoon of granulated sugar
- 2 spoonful butter
- 1,5-2 glasses of hot water
Fabrication:
- Put plenty of water in a large pot and bring it to a boil, fill another pot or container with cold water.
- Throw the dried eggplant and pepper into the boiling water.
- Boil for 1-2 minutes until the eggplant and pepper are soft.
- As soon as the dry material softens, take it from the boiling water with the help of a strainer and throw it into cold water.
- Strain your ingredients when they have cooled.
Making of Internal Mortar:
- Wash the rice in 1-2 waters and leave it in warm water for half an hour and drain it.
- Chop the onion and garlic finely.
- Thoroughly mix the rice, minced meat, onion, garlic, tomato paste and all the remaining spices in a large bowl.
- Fill the boiled aubergines and peppers 1/3 (less than half) with the stuffing you prepared and stick them by squeezing their mouths.
- Arrange the stuffed dough on the stripped bones at the bottom of your pan.
Making the Sauce:
Melt the butter, fry the tomato paste, pepper paste, granulated sugar in butter and add the hot water.
Pour the sauce you prepared over the stuffing and cook it for about 1 hour, on medium and then on low heat, until the rice softens.