Ingredients (Serves 6)
750 gr fatty pieces or ground meat 
1.5 kg bell pepper
1 kg stuffed eggplant
½ kilo tomatoes
2 cups rice
1 soup bowl sumac grains
3 tablespoons tomato paste 
2 large onions
1 head garlic
4 tablespoons red pepper flakes
½ cup clarified butter
½ bunch of parsley 
Enough water 
Mixed spices 
Mint
Salt

Preparation 
Water is poured over the sumac and left to soak, the eggplants and peppers are carved. Washed rice, about two cm long finely chopped meat, again finely chopped onion and garlic and half of the tomato are peeled and chopped into small pieces on a tray. A bunch of parsley and half a bunch of mint are also finely chopped and all are brought together. Add tomato paste, salt, spices, red pepper, oil and knead with a glass of water. Stuff the eggplants and peppers, leaving a finger-width of space on top. Slice the remaining tomatoes thinly and put them on top of the dolmas as a lid. After arranging them in the pot, put stuffed stones or a heavy plate on top. Add the sumac juice passed through a strainer and enough salt water to cover it and cook on low heat. Eaten with green onion and cacık.

*Urfa mouth stuffed with aspic.

Source: Flavor from Tandoor / Lütfiye AKALIN