Name: Meat Stuffing III (Dolma Stuffings)
Cuisine: Turkey
Ingredients: 1 tsp red pepper; 125 g/4 oz lamb, minced; 1 tsp sumac or ¼ tsp lemon salt; 1 tsp ground black pepper; 15 g/½ oz parsley, chopped; 1 tsp tomato purée; 75 g/3 oz coarsely ground wheat; 250 g/8 oz green peppers, finely chopped; 25 ml/1 fl oz sunflower oil; 50 ml/2 fl oz water; 150 g/5 oz onions, finely chopped; 1 tsp salt; 250 g/8 oz tomatoes, peeled and finely chopped

Preparation info

Difficulty
Easy

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

This stuffing is widely used in eastern and southeastern Anatolia. It is particularly favoured for sarmas with beet leaves and vine leaves. Diluted sumac is added to impart a sour flavour to the dolmas.

Ingredients

125 g/4 oz lamb, minced
75 g/3

Method

Place the mince in a pan. Pick the wheat over, wash and add to the pan, with the onions and salt and knead until soft. Add the remaining ingredients and knead until thoroughly combined.