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Apricot and Walnut Dolmas
Kadayif Dolma
- Makes
20
- Difficulty
Medium
By David Dale and Somer Sivrioglu
Published 2015
This traditional dish is from Erzurum, in eastern Anatolia, where they stuff it with walnuts. I’ve reduced the amount of syrup and boosted the stuffing with apricots. It uses the crunchy ‘string’ pastry called Kadayıf, which means there are interesting texture contrasts between the inside and the outside.
Ingredients
Sugar Syrup
500 g 17 fl oz ¼
Method
To make the syrup, put the sugar and
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