Meat Stuffing II

Dolma Stuffings

Preparation info

    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

This is a variation on the Istanbul stuffing, used mostly in central Anatolia.


  • 1 quantity dolma stuffing I
  • 100 g/ oz tomatoes, peeled, deseeded and finely chopped


Prepare the first stuffing. Thoroughly mix in the tomatoes and tomato purée. Use for different kinds of dolmas and sarmas.