Turkish Dolmas, a quintessential dish in Mediterranean cuisine, are a delightful symphony of flavors and textures. Originating from the rich culinary traditions of Turkey, these dolmas are not just another
stuffed grape leaves recipe; they are a cultural experience. Each dolma is meticulously crafted, wrapping tender grape leaves around a fragrant filling, often a mix of seasoned rice, herbs, and sometimes meat. This dish shares its essence with other Mediterranean favorites like stuffed cabbage and stuffed peppers, embodying the region's love for fresh, wholesome ingredients. Whether you're exploring
Mediterranean recipes or seeking new meal ideas, Turkish Dolmas stand out as a testament to the art of stuffing and rolling, a technique cherished in Mediterranean food culture. As you delve into the world of the Mediterranean dish, remember that each dolma is more than a bite; it's a story of tradition, flavor, and the warmth of
Turkish hospitality.
Turkish Dolmas, a quintessential dish in Mediterranean cuisine, are a delightful symphony of flavors and textures. Originating from the rich culinary traditions of Turkey, these dolmas are not just another
stuffed grape leaves recipe; they are a cultural experience. Each dolma is meticulously crafted, wrapping tender grape leaves around a fragrant filling, often a mix of seasoned rice, herbs, and sometimes meat. This dish shares its essence with other Mediterranean favorites like stuffed cabbage and stuffed peppers, embodying the region's love for fresh, wholesome ingredients. Whether you're exploring
Mediterranean recipes or seeking new meal ideas, Turkish Dolmas stand out as a testament to the art of stuffing and rolling, a technique cherished in Mediterranean food culture. As you delve into the world of the Mediterranean dish, remember that each dolma is more than a bite; it's a story of tradition, flavor, and the warmth of
Turkish hospitality.
Turkish Dolmas, a quintessential dish in Mediterranean cuisine, are a delightful symphony of flavors and textures. Originating from the rich culinary traditions of Turkey, these dolmas are not just another
stuffed grape leaves
recipe; they are a cultural experience. Each dolma is meticulously crafted, wrapping tender grape leaves around a fragrant filling, often a mix of seasoned rice, herbs, and sometimes meat. This dish shares its essence with other Mediterranean favorites like stuffed cabbage and stuffed peppers, embodying the region's love for fresh, wholesome ingredients. Whether you're exploring
Mediterranean recipes or seeking new meal ideas, Turkish Dolmas stand out as a testament to the art of stuffing and rolling, a technique cherished in Mediterranean food culture. As you delve into the world of the Mediterranean dish, remember that each dolma is more than a bite; it's a story of tradition, flavor, and the warmth of
Turkish hospitality.
Nuran's Turkish Dolma Recipe
Nuran's Turkish Dolma Recipe
70 Minutes
5 Person
70 Minutes
5 Person
70 Minutes
5 Person
Ingredients:
- 200 g minced or small chopped meat
- 0.5 kg rice
- 1 tomato
- 2 Italian charleston/green peppers
- 1 Onion
- 1 bundle parsley
- 1 dessert spoon chili pepper
- 0.5 dessert spoon black pepper
- 0.5 dessert spoon isot (optional)
- 1 glass sunflower oil
- 1 glass of sumac seeds (to be soaked in water) (you can add 1 spoon of sumac powder if sumac seeds are not available)
- 1 dessert spoon salt
- Amount of vegetables and grape leaves are optional - you can choose vegetables as eggplant, zucchini, bell peppers, cabbage, grape leaves (Wine leaves)
1 - Preparation of Sumac
Soak sumac seeds in water for two hours. If you don't have sumac seeds, mix 1 spoon of sumac powder into your filling later.
2- Preparing Leaves and Cabbage
Boil fresh grape leaves and cabbage. If using pickled grape leaves, soak them in hot water to remove saltiness, then drain.
3- Mixing the Filling
Combine all ingredients (except for the vegetables to be stuffed) in a bowl. Add the strained sumac water and sunflower oil, mixing thoroughly with your hands or a spoon.
4- Layering the Pot
Line the bottom of your stew pot with some grape leaves or cabbage to prevent burning.
5- Stuffing and Rolling
Fill your chosen vegetables, cabbage, and grape leaves with the mixture. Remember, when rolling grape leaves, keep the shiny side out and the matte side in.
6- Cooking the Dolmas
Once the pot is filled, place a plate or lid on top to keep everything compact. Add water just above the level of the plate, then cover with the pot's lid. Bring to a boil, then simmer on low heat for 35-40 minutes.
7- Ready to Serve
Your delicious Turkish Dolmas, a staple of Mediterranean cuisine, are now ready to enjoy. Perfect for those who love Mediterranean recipes, stuffed cabbage, and grape leaves.
Ingredients:
- 200 g minced or small chopped meat
- 0.5 kg rice
- 1 tomato
- 2 Italian charleston/green peppers
- 1 Onion
- 1 bundle parsley
- 1 dessert spoon chili pepper
- 0.5 dessert spoon black pepper
- 0.5 dessert spoon isot (optional)
- 1 glass sunflower oil
- 1 glass of sumac seeds (to be soaked in water) (you can add 1 spoon of sumac powder if sumac seeds are not available)
- 1 dessert spoon salt
- Amount of vegetables and grape leaves are optional - you can choose vegetables as eggplant, zucchini, bell peppers, cabbage, grape leaves (Wine leaves)
1 - Preparation of Sumac
Soak sumac seeds in water for two hours. If you don't have sumac seeds, mix 1 spoon of sumac powder into your filling later.
2- Preparing Leaves and Cabbage
Boil fresh grape leaves and cabbage. If using pickled grape leaves, soak them in hot water to remove saltiness, then drain.
3- Mixing the Filling
Combine all ingredients (except for the vegetables to be stuffed) in a bowl. Add the strained sumac water and sunflower oil, mixing thoroughly with your hands or a spoon.
4- Layering the Pot
Line the bottom of your stew pot with some grape leaves or cabbage to prevent burning.
5- Stuffing and Rolling
Fill your chosen vegetables, cabbage, and grape leaves with the mixture. Remember, when rolling grape leaves, keep the shiny side out and the matte side in.
6- Cooking the Dolmas
Once the pot is filled, place a plate or lid on top to keep everything compact. Add water just above the level of the plate, then cover with the pot's lid. Bring to a boil, then simmer on low heat for 35-40 minutes.
7- Ready to Serve
Your delicious Turkish Dolmas, a staple of Mediterranean cuisine, are now ready to enjoy. Perfect for those who love Mediterranean recipes, stuffed cabbage, and grape leaves.
1 - Preparation of Sumac
Soak sumac seeds in water for two hours. If you don't have sumac seeds, mix 1 spoon of sumac powder into your filling later.
2- Preparing Leaves and Cabbage
Boil fresh grape leaves and cabbage. If using pickled grape leaves, soak them in hot water to remove saltiness, then drain.
3- Mixing the Filling
Combine all ingredients (except for the vegetables to be stuffed) in a bowl. Add the strained sumac water and sunflower oil, mixing thoroughly with your hands or a spoon.
4- Layering the Pot
Line the bottom of your stew pot with some grape leaves or cabbage to prevent burning.
5- Stuffing and Rolling
Fill your chosen vegetables, cabbage, and grape leaves with the mixture. Remember, when rolling grape leaves, keep the shiny side out and the matte side in.
6- Cooking the Dolmas
Once the pot is filled, place a plate or lid on top to keep everything compact. Add water just above the level of the plate, then cover with the pot's lid. Bring to a boil, then simmer on low heat for 35-40 minutes.
7- Ready to Serve
Your delicious Turkish Dolmas, a staple of Mediterranean cuisine, are now ready to enjoy. Perfect for those who love Mediterranean recipes, stuffed cabbage, and grape leaves.
Get to Know Nuran Before Her Recipes 😊
Nuran is a retired teacher, mother of Ozan and Baver and wife of İbrahim. İbrahim, Ozan and Baver has been lucky almost all of their lives that they had a chef like Nuran.
She is great at all Turkish cuisine dishes. However, her expertise is for dishes from Southeast Turkey. You can visit her home to cook with her, but if you can't do this, here are some of her recipes for delicious homemade Turkish cuisine dishes.
Get to Know Nuran Before Her Recipes 😊
Nuran is a retired teacher, mother of Ozan and Baver and wife of İbrahim. İbrahim, Ozan and Baver has been lucky almost all of their lives that they had a chef like Nuran.
She is great at all Turkish cuisine dishes. However, her expertise is for dishes from Southeast Turkey. You can visit her home to cook with her, but if you can't do this, here are some of her recipes for delicious homemade Turkish cuisine dishes.
Get to Know Nuran Before Her Recipes 😊
Nuran is a retired teacher, mother of Ozan and Baver and wife of İbrahim. İbrahim, Ozan and Baver has been lucky almost all of their lives that they had a chef like Nuran.
She is great at all Turkish cuisine dishes. However, her expertise is for dishes from Southeast Turkey. You can visit her home to cook with her, but if you can't do this, here are some of her recipes for delicious homemade Turkish cuisine dishes.
