Meat Stuffing III

Dolma Stuffings

Preparation info

    • Difficulty


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.


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


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.