Street Hawker’s Stuffed Mussels

Mıdye Dolma


Preparation info

  • Serves About


    ( Mussels Per Person)
    • Difficulty


Appears in


By David Dale and Somer Sivrioglu

Published 2015

  • About

If you wander through the Istanbul suburb called Beyoğlu, you’ll soon encounter men carrying circular aluminium trays full of mussels stuffed with spiced rice. Give the first man you see a lira and you’ll get three or four mussels and a slice of lemon on a paper plate. You’ll then become addicted, and feel compelled to go to the street called Nevizade where, with any luck, you’ll find a meyhane that will serve you mussel dolmas sitting down.

When I came to Sydney, I met an Armenian lady named Bercük Anne, who made mussel dolma far superior to any I’d found in the streets of Istanbul. Her recipe had a lot of onions, spices and herbs, and very little rice. So here’s how you can make the true Armenian mussel dolma better than any you’ll find in the streets of Istanbul.