• 1 glass of Damla Ashura Wheat
• 1 tablespoon flour
• 6 cups buttermilk
• 2 cloves of garlic
• 1 tablespoon pepper paste
• 2 tablespoons of butter
• Salt
• Mint
• Red pepper flakes

First of all, we chop the onions into thin pieces for the filling. We fry the onions in half a tea glass of olive oil. When the onions are roasted, we add one grated tomato and mix. Add the washed and drained rice and fry lightly. We add peanuts, currants, cinnamon, dried mint, black pepper, granulated sugar and salt. Then, we mix it and remove it from the stove. Finally, we add finely chopped parsley and fresh mint and mix.

On the other hand, we open the cap of the bell peppers and wash them. We fill each pepper with its filling and place it in the pot. We should not fill it tightly so that the rice inside can swell. We need to fill the bell peppers a little more than half way. We cover the stuffed vegetables with their own tops. Then we put it in a suitable pot.

Finally, we put half a tea glass of olive oil on them and add enough water to cover half of the peppers. We cover the pot and let it cook. We boil the rice for about twenty-five minutes until it becomes soft.

After cooling, our stuffed vegetables are ready to be served. With these measurements, we can fill approximately eleven dolmas…