Turkish food?

Question

Any grandma recepies for making the Turkish/Greek dish Dolma? Any tips?

Thank you

Answer 1

Apple Dolma
[Reset]
Keys :
Ingredients :

A semi sweet side dish for ham, pork or turkey!
Apples as needed
1/2cuprice
1/2cupraisins
1/4xteapoon cinnamon 4 cups boiling water
1tspKosher salt
1cupgranulated sugar
1/4cupmelted butter

Method :

* Cut off tops of apples and set aside
Take out core of apple and leave a 1 to 1 1/2 inch diameter reservoir to allow for filling. Sprinkle about 1/4 of the sugar into the apple reservoirs Add salt and rice to the boiling water and cook covered for 10 minutes.
* Add raisins and cook for 5 minutes more
* Remove from the fire and pour off water and then add cold water over mixture to cool, and then strain
Add 1/4 cup sugar, cinnamon and butter to the mixture Fill the apples with the mixture and add a pinch of cinnamon to the top of each. Replace the apple tops and arrange in a baking dish.
* Add 2 cups of boiling water, to which the remaining sugar has been added, to the baking dish.
* Cover baking dish and bake in a 350 degree oven until the apples are soft.
* (Baste apples occasionally with the liquid. When apples are nearly cooked, remove cover and bake uncovered for approximately 10 minutes. total baking time is about 40 minutes








Aubergine Dolmas * RATING * 5 out of 5 1 reviews
[Reset]
Keys : Turkish Turkish Middle Eastern
Ingredients :

8smround aubergines (or 4 large ones)
1xcupful of cooked rice
1/4lbminced mutton (either raw or cooked)
2xtomatoes
salt
pepper
onions
lemon juice
herbs
1xfew pine nuts or walnuts
olive oil

Method :

* Mix the cooked rice with the well-seasoned meat, a chopped fried onion or two, the chopped tomatoes, and some marjoram, mint, or basil.
* Cut about an inch off the thin end of the aubergines, and with a small spoon scoop out most of the flesh. Cut this into dice and mix it with the prepared stuffing. Fill the aubergines with the stuffing (not too full), put the tops in, inverted, so that they fit like corks, lay them in a pan with a little olive oil; let this get hot and then pour hot water over them to come half-way up. Simmer for 30 minutes, add the juice of a lemon, and cook very slowly another 30 minutes. There should be just a very little sauce left by the time they are ready. If there is any stuffing over, use it to fill tomatoes, which can be baked and served with the aubergines.
* country: Turkey









Dolma Ici Zeytinyagli (Rice Stuffing)
Servings [Reset]
Keys : Rice Turkish Turkish Middle Eastern Cold
Ingredients :

1/2lbLong grained rice
1/2cupOlive oil
1cupWater
1lrgTomato
1medOnion
3sprgdill & parsley more or less
1ozPine nuts (pignoli)
1tspSugar (more to taste)
1pchThyme
Salt and pepper
1ozCurrants

Method :

* This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.
* Slice onion very finely, skin and roughly chop tomato and wash the rice until the water runs clear. Heat the olive oil in a deep pot and fry the onion until it becomes soft. Add the tomato, pine nuts, currants, sugar, thyme and season and then stir in the drained rice and fry them together for two or three minutes. Cover with just enough water to come half an inch above the the level of the rice and then boil out the water and steam for a few minutes until the rice mixture is dry. Allow to cool. Stuff veggies with mixture, arrange in a flat roasting pan, cover each one with its lid
* (after insides are scooped out and sprinkled w/ salt). Pour around them enough water to come half-way up their sides. Bake in a 350 oven for 45 min. or until they are well cooked through & soft, but have not lost their shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds of peppers.

Answer 2

North Cyprus Cousine - Main Dishes

Yalanci Dolma (Stuffed Vine Leaves)

Dolma, a term based on the Turkish verb 'dolmak', to fill, refers to all kinds of stuffed vegetables, meats and fish. These play a special role an the Turkish cuisine, but in pride of place is the vineleaf dolma. Stuffed with a filling of rice, herbs, and onions and cooked with olive oil, this dish is known as "Zeytinyagli Yaprak Dolmasi" or "Yalanci Dolma" and is served cold.

When cooked with a stuffing containing meat the dolma are known as "Etli dolma" and served hot. Onions and rice are essential ingredients of any stuffed dish.

Ingredients
25 vine leaves
one and a half cups of onions, finely chopped
one cup of spring onions, finely chopped
1 cup of olive oil
1 cup of rice
Salt and pepper
Juice of 2 lemons
Half a cup of dill, finely chopped
quarter cup of fresh mint, finely chopped

Preparation
Blanch the vine leaves, drain and allow to cool.

Mix all the ingredients except the lemons and wrap in the vine leaves, forming them into roll shapes.

Place some of the vine leaves on the bottom of the pan, then place the rolls in outward radiating circles, evenly spaced and close to one another.

Gently place a plate that's not too heavy on top of the vine leaves so that they don't break open during cooking. Add the lemon juice and enough water to cover the rolls.

Boil gently until the water had been absorbed and rice cooked. Allow to cool then arrange on a plate, garnished with slices of lemon.

Answer 3

Yalanci Dolma (Stuffed Vine Leaves)
Serves 4-5

Ingredients
25 vine leaves
one and a half cups of onions, finely chopped
one cup of spring onions, finely chopped
1 cup of olive oil
1 cup of rice
Salt and pepper
Juice of 2 lemons
Half a cup of dill, finely chopped
quarter cup of fresh mint, finely chopped

Prepraration

Blanch the vine leaves, drain and allow to cool
Mix all the ingredients except the lemons and wrap in the vine leaves, forming them into roll shapes
Place some of the vine leaves on the bottom of the pan, then place the rolls in outward radiating circles, evenly spaced and close to one another
Gently place a plate that's not too heavy on top of the vine leaves so that they don't break open during cooking
Add the lemon juice and enough water to cover the rolls
Boil gently until the water had been absorbed and rice cooked
Allow to cool then arrange on a plate, garnished with slices of lemon

Answer 4

greek recipe for dolmades.
http://whatscookingamerica.net/Vegetables/StuffedGrapeLeaves.htm
http://www.mediterrasian.com/cuisine_of_month_dolmades.htm
we dont usually add ground beef to them so the above is with rice only. we also make one using cabbage leaves try them out.

Stuffed cabbage leaves with rice and meat - (Lahanodolmades me kima)

INGREDIENTS

* 1 medium cabbage
* 3 onions, diced
* 200 gr rice for the stuffing
* 500 gr minced meat (preferably beef)
* 2 tomatoes, grated
* 100 gr pinecone seeds
* dill, finely chopped
* parsley, finely chopped
* Salt
* Pepper
* 150 gr lemon juice
* 2 eggs
* 250 gr olive oil

recipe:Stuffed cabbage leaves with rice and meat - Lahanodolmades me kima
METHOD
Wash the cabbage and remove the root. In a large saucepan boil water and heat the cabbage. Carefully separate each leaf and drain. Remove, if possible, the hard stem from each leaf. Be careful not to damage them.
Place all ingredients in a saucepan, except of the eggs, the lemon and the olive oil, and boil for a while.
Use a tea spoon to count the appropriate portion of rice for each leaf. Place on each leaf the mixture and then fold to make a little parcel. At the bottom of a large saucepan place a few of the outer cabbage leaves and on top of them place the stuffed ones. Pour water and the olive oil and cover with a plate. Boil in low heat for 45 minutes.

Garnish with egg and lemon sauce. Use the remaining water for that purpose and follow the instructions of the egg and lemon sauce recipe.

Serve hot.

Answer 5

actually dolma isnt just turkish... its middle eastern, all middle eastern recipes are different though... the only way i know how to make it is taking uncooked but cleaned rice, stuff it into different kinds of veggies (peppers, potatos, tomatos) then let it sit in a pot on the stove for a while.... you can also add tomato paste and other spices

Answer 6

I LOVE Dolma, my mother makes it on occasion but I couldn't tell you the recipie for the life of me lol...we're Assyrian.

Answer 7

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Answer 8

Olive oil dolma.

Answer 9

Sorry, don't know anything about Turkish cooking & have no desire to learn. My future father-in-law spent a month over there on a business trip last year & said the food sucked!! He almost starved!!