Apricot and Walnut Dolmas

Kadayif Dolma

Preparation info
  • Makes


    • Difficulty


Appears in

By David Dale and Somer Sivrioglu

Published 2015

  • About

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.


Sugar Syrup

  • 500 g (17 fl oz) sugar
  • ¼ lemon


To make the syrup, put the sugar and 750 ml (26 fl oz/3 cups) of water in a saucepan over medium heat and bring