Turkish dolma recipe is one of the most popular flavors of Gaziantep cuisine and it adds color to our tables, especially during the winter months. There are other local versions of Turkish dolma, but since I am from Gaziantep, I will give the Antep style recipe. By the way Gaziantep is a UNESCO registered gastro city. It is famous for its pistachios, baklava and kebabs.
In Gaziantep, we make this recipe in the winter using the vegetables we’ve dried in summer. In the summer, we make dolma using fresh vegetables. Turkish Dolma recipe is a great way to consume summer vegetables in the winter.
This article (Turkish version) is also available at: “Kuru Dolma Tarifi“
How to Dry Vegetables for Dolma
We wash peppers and eggplants, carve them and we string the vegetables on a string and hang them. Then they dry under the sun in the scorching heat of Antep.
Turkish Dolma recipe or you can also call “stuffed dried eggplants and peppers”, is both satisfying and delicious. Dolma can be prepared by stuffing dried eggplants, peppers and gourds also.
The most important feature of Antep style is that it is made with sour. We generally prefer to make it without meat and with olive oil. But in Gaziantep, the meat version of stuffed vegetables is also frequently made.
Tail fat or clarified butter can also be used as oil, and meat with bones can be placed on the base. So there are many versions available.
I can say that the biggest difference between Antep style dolma (stuffing) and other regions is its spice and sourness.
Antep style Turkish dolma recipe does not contain spices such as mint, allspice and cinnamon. It is not sweet, on the contrary it is spicy. It is not treated as an appetizer, it is a main course.
We can move on to the steps of making the Turkish dolma recipe, which I will make as we usually eat at home.
How to Make Turkish Dolma : Step by Step
- First, take as many dried vegetables as you wish to eat. Wash and boil them in enough boiling water for 15 minutes with the pot lid closed.
- You should cook the dried eggplants until your nails can pass through it. Since the peppers are thinner, they cook in a shorter time, approximately 8-10 minutes. Be careful not to overcook.
- Strain the water and leave it to cool in a separate bowl.
- After chopping the onions and garlic finely, saute them in olive oil. When the onions soften, add the tomato paste, pomegranate molasses, spices, 1 tsp of salt, and 1 tsp of lemon salt.
- The size of the dried vegetables are important. For the filling; put 1 tablespoon of rice into the mixture for each big dried vegetable. If they are small, make it half a spoon of rice for each.
- Put the rice in the strainer. Wash thoroughly and drain the water. Then add the rice to the mixture in the pot.
- The filling needs to be cooked al dente. So add a small amount of water, close the lid. Cook for a short time until the water evaporates. You should not cook too much and make rice pilaf. It should be quite al dente.
- Fill only 2/3 of the dried veggies with the filling. Close and arrange them neatly.
- It is necessary to put weight on the stuffed vegetables while cooking. So the filling do not come outside the dried vegetable. I used a porcelain plate upside down. Put the salt and lemon juice on the plate. Run the hot water over it to distribute it evenly. The cooking water should rise 1-1.5 cm. Bring it to boil and let it cook for about 1 hour.
- After 1 hour Gaziantep style Turkish Dolma is ready. Afiyet olsun! Enjoy!
Turkish Dolma
Ingredients
- 50 dried eggplants or peppers
For the Filling
- ¾ cup olive oil
- 2 big onion
- 7-8 cloves of garlic
- 2 tbsp tomato paste heaping spoon
- 2 tbsp pepper paste heaping spoon
- 1 tsp black pepper
- 1 tsp salt
- ½ tsp lemon salt or lemon juice
- 2 tbsp chili pepper
- 1 tbsp pomegranate molasses
- 2.5 cups rice
For Cooking:
- 2 tsp salt
- 1 tsp lemon salt or juice of 1 lemon
- boiling water as much as it needs
Instructions
Cooking Dried Vegetables
- Wash the dried vegetables and boil them in enough boiling water with the pot lid closed. 15 minutes for eggplants, 8-10 minutes for peppers. Cook them until your nails can pass through it.
The Filling
- Chop the onions and garlic finely, saute them in olive oil. When the onions soften, add tomato paste, spices and pomegranate molasses.
- Measure rice, wash and drain the water. Then add the rice to the mixture in the pot.
- Add a small amount of water, close the lid and cook for a short time. It should be quite al dente.
Stuffing
- Fill only 2/3 of the dried veggies with the filling. Close and arrange them neatly.
- Put weight on the stuffed vegetables while cooking. A porcelain plate is ok.
- Put the salt and lemon salt on the plate and run the hot water over it to distribute it evenly. The cooking water should rise 1-1.5 cm. Bring it to boil and let it cook for about 1 hour.