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- 8 pieces of bell pepper
- 1 Number of tomatoes
- 1 piece of onion-Dry
- half cup olive oil
- 8-9 tablespoons rice
- half cup water
- Department Parsley 4-5
- 1 teaspoon ground cinnamon
- 1 tablespoon dried mint
- 1 dessert spoon of currant
- 1 tsp sugar
- 1 dessert spoon Pine Nut
- 1-2 Sprinkle pepper and salt
- Saute onion in olive oil, finely chopped, add the pine nuts.
- Put the rice and cook for 1-2 minutes, discard the salt according to your taste, add sugar and cook until it takes half a cup of the water by putting water.
- Rest fired after 5-10 minutes. Finely chopped parsley, cinnamon, currants, black pepper, dried mint solid mix.
- The core material is removed to fill your rice into the peppers. Leave enough space to place the tomatoes. Place the mouthpiece of tomatoes and peppers.
- index up into the mouth of the pepper pot. 1.5 cups water to the pan. Stir in 2-3 tablespoons of olive oil salt and pepper to salt. After the gold is taken lightly starts to boil setting cook.