Meat Stuffing III

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

Dolma Stuffings

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

Asia
Turkey
Condiment

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.