RECIPE ✦ Middle Eastern Magic in Every Bite | Dolmeh Bademjan & Felfel

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I share recipes from my previous vlogs in dedicated videos, making them easy to find and follow. These videos include subtitles—just turn on CC and choose your preferred language.

✦ INGREDIENTS
• ½ cup split peas
• ½ cup rice
• 1 onion, finely chopped
• 250g (9 oz) ground meat
• Salt
• ½ tsp turmeric
• ½ tsp curry powder
• 1 tsp paprika
• 1 tbsp tomato paste (plus 1 tbsp for sauce)
• 1 tbsp pomegranate paste (plus 3 tbsp for sauce)
• 1 tbsp dried mint
• 1 tbsp dried thyme
• 3 tbsp barberries
• Black pepper to taste
• 1 fresh lemon
• Bell peppers and eggplants (for stuffing)
• Tomatoes (optional, for topping)

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Today I’m making a delicious dish that’s popular across the Middle East, the Balkans, the Caucasus, and Central Asia. ½ cup split peas and ½ cup rice, separately. 1 cup (240 ml) water for the rice. We need more water for the split peas. Put both on the heat and let them cook — the rice should be partially cooked, while the split peas need to be fully cooked. Add ½ tsp salt to the rice. Finely dice 1 onion. Now sauté the onion until golden. Add 250g (about 9 oz) ground meat. Sauté the meat until it changes color. ½ tsp turmeric and ½ tsp curry powder. 1 tsp paprika. Give it a quick stir. 1 heaping tbsp tomato paste. 1 tbsp pomegranate paste. Add the semi-cooked rice to the mixture. 1 tbsp dried thyme and 1 tbsp dried mint. 3 tbsp barberries. Drain the cooked split peas and add them to the mix. And now the mix is ready. Now we hollow out the bell peppers and eggplants. Preheat the oven at 200°C (392°F),
with both top and bottom heat. Now fill the peppers and eggplants with the mixture. I had some stuffing left over, so I’m freezing it for later. Now let’s make the sauce. 1 tbsp tomato paste. 3 tbsp pomegranate paste. ⅔ tsp salt. Add black pepper to taste. 2 cups (450 ml) water. Juice of 1 fresh lemon. Pour the sauce over and inside the stuffed veggies. Cover with foil and poke a few small holes in it. Bake for 1.5 hours, and during that time, spoon some sauce over the top a couple of times. At the final step, add the tomatoes. And back in the oven for 10 minutes to grill. Our dish is ready! It’s super tasty and healthy—highly recommend trying it!