Yenı Bahar or Dolma Bahar

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

The ground or crushed aromatic berries are most often used in vegetable, rice and fish dishes. It is the mam spice used in the cold stuffed vegetables, yalancı dolma, and for this reason it is sometimes referred to as dolma bahar, ‘dolma spice’.