Sour Dried Stuffed Recipe

Ingredients:

For the Filling:
	Dried Eggplant	10	Qty
	Dried Bell Pepper	10	Qty
	Salt	1	Tsp

For the Internal Mortar:
	Baldo Rice ((Soaked))	1	Cup
	Dry Onion	1	Qty
	Tomato (Planed)	1	Qty
	Parsley	5	Sprig
	Fresh Mint	2	Sprig
	Pomegranate Syrup	2	Tbsp
	Olive Oil	2	Tbsp
	Sugar Cubes	1	Qty
	Black Pepper	1	Tsp

For the Sauce:
	Black Pepper	1	Tsp
	Olive Oil	1	Tbsp
	Pomegranate Syrup	1	Tbsp
	Water	1	Cup
	Salt	1	Tsp

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Instructions:

1. Boil the dried aubergines and peppers in water with 1 teaspoon of salt added for 10 minutes to soften them and drain by squeezing through cold water.
2. Finely chop the onion and put it in the pan with olive oil added. Add the drained rice that has been soaked for 15 minutes beforehand and fry it until it turns pink. Then add the grated tomato and turn it with tomatoes in a turn.
3. Add 1/2 tea glass of water, cook for 10 minutes and turn off the heat. Finely chopped fresh greens in a warm mortar. Add pomegranate syrup and other spices and infuse for 10 minutes.
4. Fill dry vegetables flat with mortar. If you wish, shape and close the mouths of the two. This way you prevent it from falling apart.
5. Arrange the stuffed stuffings in a flat pan with 1 eggplant and 1 pepper. For the sauce, whisk a spoonful of olive oil, pomegranate syrup, salt and pepper in 1 glass of water.
6. Pour the sauce over the lined stuffed pies and cover them with a heavy porcelain plate. Cook on low heat for about 15 minutes until the rice swells and let it cool.
7. Pour a tablespoon of pomegranate syrup or, if you want even more sourness, freshly squeezed lemon juice (in the original recipe, verjuice juice) on the stuffed stuffed peppers you have placed on the serving plate.
8. You can serve your stuffing cold by garnishing it with fresh mint, parsley leaves and lemon slices. Enjoy your meal!

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Dolma Olive Oil Based