Experience the art of Turkish stuffing with Turşulu Dolma, a delightful twist on the classic dolma using pickled vegetables. This tangy and savory dish brings the best of both worlds: the richness of stuffed vegetables combined with the tang of pickling.
1-Prepare the Filling: In a mixing bowl, combine the rinsed rice, ground beef or lamb, chopped onion, minced garlic, parsley, black pepper, paprika, and salt. Mix until all ingredients are well incorporated.
2-Stuffing: Carefully stuff each pickled bell pepper or grape leaf with the filling mixture. Be sure not to overfill as the rice will expand during cooking.
3-Cooking: Place the stuffed pickled vegetables tightly in a saucepan or pot. Add enough water to cover half the height of the dolmas. Drizzle with olive oil.
4-Simmering: Cover the pot with a lid and simmer on low heat for about 40-50 minutes. Ensure that the rice and meat are thoroughly cooked.
5-Serving: Once cooked, let the Turşulu Dolma rest for about 10 minutes before serving. Arrange them on a plate and serve with lemon slices.
Turşulu Dolma offers a delightful journey into the heart of Turkish culinary traditions. The sourness of the pickled vegetables perfectly complements the savory filling, making it a dish worth savoring with every bite.
Pickling Your Own: For an authentic experience, consider pickling your vegetables at home. This allows you to control the level of tanginess and flavor, suiting it to your preference.
Use a Plate for Weight: During simmering, place an inverted plate over the stuffed vegetables to keep them submerged and prevent them from opening.
Check for Doneness: Insert a knife into one of the dolmas. If it goes in easily, they are done. If not, continue cooking, checking every 10 minutes.
Serving Accompaniments: Turşulu Dolma pairs beautifully with yogurt or a garlic-yogurt sauce.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.