Meat Stuffing I

Dolma Stuffings

Preparation info
    • Difficulty


Appears in

By Nevin Halici

Published 1989

  • About

This stuffing comes from Istanbul.


  • 350 g/12 oz fat lamb, minced
  • 250 g/8


Place the mince in a bowl with the onions and salt. Leave for 2 minutes, then knead well with the hands. Add the remaining ingredients to the mince and knead. Use the stuffing for different kinds of dolmas and sarmas.