A classic Turkish street food: Midye Dolma. Auntie Saniye is sharing the recipe for this delicious speciality so that you can have it at the comfort of your homes. We hope you enjoy it.
INGREDIENTS:
2kg of cleaned up mussels
700g of rinsed arborio OR baldo rice
1 cup of olive oil
1 tablespoon of cumin
1 1/2 tablespoon of black pepper
1 dessertspoon of hot pepper flakes
Some salt
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[Music] welcome to Auntie s’s recipes we have stuffed muscles on our menu today it’s not the easiest recipe but the outcome is mouthwatering also if you do it yourselves then you would know the exact ingredients used in it you would have it with a peace of mind I bought the muscles already cleaned up I just rinsed them once more when I brought them home you need 2 kilog of clean muscles for this recipe you also need to rinse them even if they are cleaned up the other ingredients you would need 700 g of rinsed arboro or Balo rice one cup of olive oil one tpoon of cumin 1 and A2 tblspoon of black pepper one dessert spoon of hot pepper flakes some salt if you like your dishes spicy then you can add more hot spices if you prefer your dishes mild then you can lower the amount of spices I have listed you would have a medium spiced version with these ingredients let’s pour one cup of olive oil to a pot I am waiting for the oil to heat up now the oil has heated up so I am adding the rice to it I will sauté the rice for 2 to 3 minutes then I will add water to it have sauted the rice enough and it has become slightly crunchy I am adding a cup of water to it now I am adding another cup of it it’s two cups of water for now I am adding another cup so in total I have added three cups of water to the rice let’s add the hot pepper flakes and salt to it you can decide on the amount of salt yourselves some people like their dishes salty and some people not that much so the amount is entirely up to you I am adding the cumin and the black pepper now I am stiring all these ingredients now on low heat the rice needs to soak the water on low heat but it should stay undercooked I am putting the lid on and I will add two more cups of water until it gets parboiled okay the rice has reached the ideal cooking point now it’s halfway between uncooked and cooked in total I have used five cups of water it needs to rest now and steep let’s start stuffing the muscles now we need a wide pot like this it shouldn’t be too deep with a spoon I am filling one side of the muscle with the rice I am not filling it generously as the rice will keep soaking water if I filled it too much it would burst outside the muscle I am closing the shells like this in a way it’s similar to making stuffed vegetables I fill one shell and close them together then I place the muscle in the pot this much filling is sufficient I close it and place it in the pot here it is again if you bent two shells away from each other then it would be easier to fill and close them like this I am sweeping off the excess filling and closing the shells like this this is how you stuff the muscles I am pouring 1 and 1/2 cups of water into the pot I have poured one cup so far here is the half now it will cook on the hob with steam it will approximately take 15 minutes on low heat I will cook it for 15 minutes it has been 15 minutes our stuffed muscles have cooked and they have turned out great enjoy sh [Music]