Love Turkish midye dolma but don’t eat shellfish? This recipe is for you.
Turkish-Style Stuffed Mussels (No Mussels)
Serves 5–6 people
Ingredients
2 cups rice (washed and drained)
2 onions (finely chopped)
1 tablespoon olive oil
Oil from 1 can of tuna
2 teaspoons sugar
2 teaspoons salt
Black pepper to taste
1 teaspoon allspice
1/4 teaspoon cinnamon
1/2 teaspoon turmeric
3 cups water (for Baldo rice)
2 cans tuna (drained)
Lemon juice (to taste)
Optional: nori sheets for serving
How to Make
Add olive oil and the tuna oil to a pan.
Add the chopped onions and sauté until soft.
Add the rice and stir for 1–2 minutes.
Add sugar, salt, black pepper, allspice, cinnamon, and turmeric. Mix well.
Add 3 cups of water.
Cook like rice pilaf on low heat for about 25 minutes (Baldo rice).
Turn off the heat and let it rest for 10–15 minutes.
Add the drained tuna and mix gently.
Squeeze plenty of lemon juice.
Serve as is, or place between nori sheets to resemble stuffed mussels.
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Ingredients (summary):
Rice, onion, olive oil, tuna, sugar, salt, black pepper, allspice, cinnamon, turmeric, lemon
(Optional: nori sheets for serving)
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Dining and Cooking