Dolma

2 lbs. ground lamb

2 cups coarse bulgur

1 lg can tomatoes (crushed)

1 small can tomato paste

salt to taste

hot red pepper to taste (optional)

juice of 6-7 lemons

1 cup tomato juice

8 (or one more or less depending on size) green or red bell peppers (can also use eggplant, zucchini, tomatoes or grape leaves) – core the middle

Mix meat with tomatoes, tomato paste, and salt.  Add bulgur.  Mix well, and then stuff vegetables that have been cored – stems removed.  Make openings as small as possible.  Place stuffed vegetables in large Dutch oven.  Cover with inverted plate, held down with small, water-filled Pyrex bowl.  Fill pan ¾ full with cold water.  Add salt, lemon juice and tomato juice.  Put on high heat.  Bring to a boil.  Lower the heat.  Let simmer 20 minutes.  Drain off juice.  Hold back plate with spoon.  Let rest five minutes before serving.