Three Sisters Dolma

Stuffed tomatoes, peppers, and eggplants.


  • 4 cups ground mutton (or another ground meat)
  • 1 yellow onion
  • 6 small tomatoes
  • 6 small green bell peppers
  • 6 small eggplants (or 2-3 medium eggplants alternatively)
  • 1-2 cups green beans
  • 3 tablespoons basil (chopped)
  • 1 teaspoon cinnamon
  • 2 tablespoons butter
  • 1/2 cup water
  • Salt
  • Black pepper


  • Mix ground meat and onions together and brown in a large pan.
  • Add small amount of butter to prevent burning.
  • While meat is cooking, bring a large pot of water to a boil with a pinch of salt.
  • Add eggplant and boil for around 5 minutes, or until soft.
  • Remove from water and set aside to cool.
  • Slice tops off of bell peppers and tomatoes and set aside.
  • Dig out seeds and pulp from tomatoes and green peppers.
  • Save the insides of the tomatoes for later.
  • Salt and pepper the insides of the tomatoes and peppers and set aside.
  • Rub eggplants between hands until soft.
  • Cut deep slits in eggplants and remove most of the middle.
  • Salt and pepper the insides of the eggplant.
  • Add insides of tomatoes and basil to the meat.
  • Add cinnamon and mix.
  • Stuff tomatoes, peppers, and eggplants with meat.
  • Spread green beans out in the pan.
  • Place stuffed veggies on top and add enough water to cover the bottoms.
  • Steam over medium heat for 20 minutes or until soft then serve.

#appetizer #smallplate #glutenfree

Recipe submitted by Zaqatala Cooking Club, Armenia

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