Actually this is one of my favorite dishes and in Turkish cuisine there are different types of dolma. So we are going to cover all of them in one very simple post I am going to make other types and post them in Instagram and Facebook so be on the lookout. For those that follow me in Tumblr, Twitter and Linkin be on the look out for newer recipies because as I post they get posted there too as well. Pinterest users keep looking for more of mouth watering pins from my blog and I hope y’all enjoy my recipes.
Be sure to look out for me all over social media because I am everywhere. Preheat oven to 375F or 190C. Have this on hand before starting to cook. Take anywhere between 4 to 6 bell peppers of any color, 5 zucchinis, or yellow Italian squashes 4 big eggplants or 2 acorn butternut and spaghestti squash varieties and remove the seeds to make hollow, The zucchini or yellow squash should look like boats.
If using grape leaves take 1 jar and rinse to get all of the salt off and cabbage you have to cut in half and remove the core. The hard part of the cabbage you can take and steam it and eat it as a side dish with something else or shred and use in coleslaw. The soft inner part of the cabage is what we want too for rolling.
Grind 1 pinch of black peppercorns and set aside. In a pot add 1/4 cup of olive oil and another 5 tbs to a small roasting pan. Place the vegetables of choice except grape leaves and cabbage leaves if using. For now I was in a mood for bell peppers and that is what I used.
For the non veg filling which is 1 lb or 1 kg of mince. The mince is turkey, veal, beef, goat, chicken or lamb with either 2 cups of rice, couscous,quinoa or bulgar. If you want veg or vegan then don’t add the mince. I wanted rice. For veg or vegan you can also add 1/2 of a bag of Morningstar Farms crumbles in place of the mince or use rice like I did or quinoa, bulgur or couscous. Add 1 onion or shallot chopped. Cook then until they are brown, add 2 cloves of garlic chopped, the contents of mortar and pestle, 1 pinch each of grated lemon rind, dill weed, parsley, pink salt, paprika, red chili powder, 1 tbs of tomato paste, pepper paste. 1/4 cup of lemon juice. (see link above^^^).
Cook the mince first if using then add either rice, quinoa, bulgar or couscous, 1/2 gallon or 2 liters of water and cook until done. Rice takes the longest it is about 15 to 20 minutes after it comes to a boil on high heat. Once boiling reduce heat to low. The rest should at least take about 10 minutes. Once the water is absorbed then turn off heat and let stand for 20 minutes. If using a mixed filing be sure to brown the meat first before you add the the rice, bulgar, quinoa or couscous,
If you want veg or vegan do not add mince. Time to stuff the vegetables of choice. Take teaspoon and filling using teaspoonfulls until they are filled to the top if using bell peppers, eggplant, zucchini or yellow Italian squash, spaghetti, butternut, acorn squash varieties. Just make sure the filling is kind of overflowing the top and place back in the roasting pan.
If using grape or cabbage leaves, lay the leaves flat and take 1 tsp of filling in the center then fold the left side first by bringing this towards the middle, then do the right the same way then the bottom that is closest to you take this and roll up until it looks like a fat cigar. Lay these in a roasting pan if using. Repeat until this is completely full and add 1/2 cup of water and place this in the oven undisturbed for 20 minutes.
If they are still not ready then put back in the oven for another 20 minutes. This dish is wonderful with a drink called ayran. The Pakistanis and Indians call it lassi and Arabs call it leban.
Enjoy!
