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Classic
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page 207
"Dolma" Mixture. This done, pierce each one on the four sides with the point of
a knife and arrange them tightly, side by side, in a suitable vessel or a deep
flat pan. Cut two or three ripe tomatoes (or 4 to 5 tablespoonfuls of canned
tomatoes) and place between the peppers, adding one cupful or more broth (or
plain water). Cook it either on a slow fire or in a moderately hot oven. Serve
hot.
3. STUFFED CUCUMBERS.
KHIYAR DOLMA.
Pare eight to ten cucumbers of medium size slightly, dig out their seedy parts
with the aid of a narrow and pointed knife, stuff with the "Dolma" mixture, and
after piercing each one with a fork arrange in a suitable pan, side by side. Add
two or three ripe tomatoes, cut into small pieces (or three to four
tablespoonfuls of canned tomatoes) and then pour over one cupful or more of
broth, or plain water. Cook either on a slow fire or in a moderately hot oven.
Dressing--Terbieh--made of one beaten egg and the juice of one lemon mixed, may
be added to the whole, after blending the mixture first with part of the Dolma
gravy. Serve hot.
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