{"id":12636,"date":"2026-04-01T22:32:43","date_gmt":"2026-04-01T19:32:43","guid":{"rendered":"https:\/\/andrestover.com\/?p=12636"},"modified":"2026-04-01T22:32:45","modified_gmt":"2026-04-01T19:32:45","slug":"biber-dolmasi-turkish-stuffed-peppers","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/biber-dolmasi-turkish-stuffed-peppers\/","title":{"rendered":"Biber dolmasi \u2013 T\u00fcrgip\u00e4rane t\u00e4idetud paprika"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Dolma t\u00e4histab \u00fcldnimetajana t\u00e4idetud roogasid, milleks kasutatakse sageli aedvilju v\u00f5i mitmesuguseid lahti. T\u00e4idiseks v\u00f5ib olla sisuliselt mistahes toiduained, seemned, kala, liha, teraviljad jne. T\u00e4idetud toidud on v\u00e4ga levinud endisaegse Ottomani impeeriumi aladel ja nendel toitudel on v\u00e4ga kaugeleulatuv ajalooline taust.<br>Siinkohal tutvustan \u00fchte v\u00f5imalikku t\u00e4idetud paprikate varianti, kus ma ei kasutanud toidu valmistamisel liha vaid suures osas riisi, mis segati tomatit, \u00fcrtide ning sibula-k\u00fc\u00fcslauguga.<br>Oluline on see, et roog saaks piisavalt kaua haududa, et paprika ning t\u00e4idis oleks pehme ja maitsed korralikult \u00fchtlustunud.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 2 tundi<br>Tase: Pigem lihtne<br>Kogus: Kuus t\u00e4idetud paprikat<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>Kuus suuremat rohelist paprikat, \u00fclemine osa ja seemned eemaldatud<br>Iga paprika kohta 2 spl basmati riisi, kokku 12 spl riisi<br>Suur peot\u00fcis v\u00e4rsket peterselli hakitult<br>Peot\u00e4is v\u00e4rsket piparm\u00fcnti hakitult<br>2 keskmist sibulat peeneks hakitult<br>4-5 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks hakitult<br>50 g seederm\u00e4nni seemneid<br>3 keskmist tomatit peeneks hakitult<br>1 tl paprika pulbrit<br>2-3 spl tomatipastat<br>Meresoola ja musta pipart<br>Kirsstomateid v\u00f5i v\u00e4ikesi tomateid t\u00e4idetud paprikate katmiseks k\u00fcpsetamise ajal<br>Umbes 50 ml oliivi\u00f5li<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Kaste:<\/em><br>\u00dcks 400 ml purk purustatud tomateid<br>3 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt purustatult<br>Meresoola ja musta pipart maitsestamiseks<br>20 ml oliivi\u00f5li<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>L\u00f5ika paprikatel \u00e4ra \u00fclemine osa, eemalda seemned.<\/li>\n\n\n\n<li>Haki petersell, piparm\u00fcnt, sibulad, tomatid ja k\u00fc\u00fcslaugud.<\/li>\n\n\n\n<li>Lisa maitseained, seederm\u00e4nniseemned, tomatipasta ja riis, sega \u00fchtlaseks.<\/li>\n\n\n\n<li>Sega valmis kaste. Selleks haki k\u00fc\u00fcslauguk\u00fc\u00fcned, sega kokku \u00f5li ja purustatud tomatite konserviga, maitsesta meresoola ja msuta pipraga. Vala kaste kuumakindla haudepoti p\u00f5hja \u00fchtlase kihina. Lisa vett umbes 100 ml.<\/li>\n\n\n\n<li>Aseta kastmele paprikad p\u00fcsti ning t\u00f5sta t\u00e4idis paprikatesse nii, et umbes 1\/5 paprikast j\u00e4\u00e4b riisi paisumise jagu t\u00fchjaks.<\/li>\n\n\n\n<li>N\u00f5rista peale oliivi\u00f5li, l\u00f5ika kirsstomatid v\u00f5i tavalised v\u00e4ikesed tomatid pooleks ja aseta t\u00e4idise pinnale l\u00f5ikepool allpool.<\/li>\n\n\n\n<li>Raputa peale meresoola ja musta pipart, kata pott kaanega ning aseta praeahju 200 kraadi C juurde umbes 1,5 tunniks.<\/li>\n\n\n\n<li>Umbes 1h m\u00f6\u00f6dudes kontrolli toitu ja j\u00e4lgi, et toit ei l\u00e4heks k\u00f5rbema. Lisa vajadusel veidi vett, et toidu p\u00f5hjas oleks \u00fchtlane, paks kaste.<\/li>\n\n\n\n<li>Kui toit on valmis, siis l\u00fclita praeahju v\u00e4lja. K\u00f5ige parem on toit j\u00e4tta kaane alla \u00fchtlasele, jahenevale kuumusele seisma ja j\u00e4relk\u00fcpsema.<\/li>\n\n\n\n<li>Serveeri toitu liha juurde v\u00f5i s\u00f6\u00f6 niisama. Lisandina sobib Kreeka jogurt ning h\u00e4sti sobivad ka v\u00e4rskelt praetud h\u00e4rjasilmad ning r\u00f6stitud leib.<br>Valmis!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"750\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2026\/04\/Taidetud-paprika_blog1-1024x750.jpg\" alt=\"\" class=\"wp-image-12637\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2026\/04\/Taidetud-paprika_blog1-1024x750.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/04\/Taidetud-paprika_blog1-300x220.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/04\/Taidetud-paprika_blog1-768x562.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/04\/Taidetud-paprika_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-12636\" data-postid=\"12636\" class=\"themify_builder_content themify_builder_content-12636 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Dolma t\u00e4histab \u00fcldnimetajana t\u00e4idetud roogasid, milleks kasutatakse sageli aedvilju v\u00f5i mitmesuguseid lahti. T\u00e4idiseks v\u00f5ib olla sisuliselt mistahes toiduained, seemned, kala, liha, teraviljad jne. T\u00e4idetud toidud on v\u00e4ga levinud endisaegse Ottomani impeeriumi aladel ja nendel toitudel on v\u00e4ga kaugeleulatuv ajalooline taust.Siinkohal tutvustan \u00fchte v\u00f5imalikku t\u00e4idetud paprikate varianti, kus ma ei kasutanud toidu valmistamisel liha vaid suures [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12638,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,22],"tags":[368,501,327],"class_list":["post-12636","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-taimetoidud","tag-basmati-rice","tag-bell-pepper","tag-turgi","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12636","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=12636"}],"version-history":[{"count":18,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12636\/revisions"}],"predecessor-version":[{"id":12656,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12636\/revisions\/12656"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12638"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}