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Stuffed Vegetables

Dolmalar

Appears in
top 1000Nevin Halici's Turkish Cookbook
Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About
Dolmas, in their infinite variety, constitute an important part of Turkish cuisine. The stuffings may be of meat and vegetables, as in the two featured here from Istanbul; and in Anatolia they often include coarsely ground wheat (yarma).
In the south they insert cloves of garlic in dolmas to enhance the flavour. In some parts of southeastern and eastern Anatolia they use sumac sauce or lemon salt to impart a bitter taste to the dish.
Marrow, quince and plum dolmas, stuffed with sweetmeat, rarely seen in Istanbul, appear regularly in central Anatolia and are a noted speciality of Konya.

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