Turkish-Style Mezes and Olive Oil Dishes

Stuffed Dried Vegetables (Kuru Dolma – Dried Eggplant & Peppers)

Ingredients: Dried eggplants and peppers, rice or bulgur, onion, tomato paste, spices.

Serving: Served warm or at room temperature, optionally with a side of yogurt.

Tip: Use a plate to weigh down the dolmas while cooking to help them keep their shape.

Green Beans in Olive Oil (Zeytinyağlı Taze Fasulye)

Ingredients: Fresh green beans, tomato, onion, olive oil, a pinch of sugar.

Serving: Served cold with a generous drizzle of olive oil.

Tip: Sugar balances the acidity of tomatoes; slow cooking preserves color and flavor.

Stuffed Eggplant with Ground Beef (Karnıyarık)

Ingredients: Eggplant, ground beef filling (with onion, pepper, tomato, garlic), spices.

Serving: Served warm, often accompanied by plain rice or enjoyed on its own.

Tip: For a lighter version, bake the eggplants instead of frying them.

Stuffed Vine Leaves with Olive Oil (Zeytinyağlı Yaprak Sarma)

Traditional Turkish vegetarian dolma with a savory rice filling

📌 Ingredients (Serves 6–8)
For the filling:

1 cup rice

2 medium onions (finely chopped)

1/4 cup olive oil

1 tbsp pine nuts (optional)

1 tbsp currants (optional)

1 tbsp tomato paste

1 tsp dried mint

1 tsp sugar

1 tsp black pepper (instead of cinnamon)

Salt to taste

1/4 cup hot water

For wrapping and cooking:

300–400 g vine leaves (brined or fresh)

1/2 cup olive oil

1–2 lemons (sliced)

1–1.5 cups hot water

👩‍🍳 Preparation:
1. Preparing the vine leaves:

If using brined vine leaves, soak them in warm water for 10–15 minutes to remove excess salt.

If using fresh vine leaves, briefly blanch in boiling water, then drain.

2. Preparing the filling:

Heat olive oil in a large pan. Sauté the onions until soft and translucent.

Add pine nuts (if using) and lightly toast.

Add rinsed rice and stir for a few minutes.

Stir in tomato paste, currants (if using), black pepper, dried mint, sugar, and salt.

Add hot water, cover, and cook on low heat until the rice absorbs the water (about 5–7 minutes).

Remove from heat and let the mixture cool.

3. Rolling the vine leaves:

Place a vine leaf shiny side down on a flat surface.

Add about 1 tsp of filling near the stem end.

Fold the sides in, then roll tightly into a small cylinder.

4. Cooking:

Line the bottom of a wide pot with a few extra vine leaves to prevent sticking.

Arrange the stuffed leaves snugly in layers. Add lemon slices between layers.

Drizzle with olive oil and pour in hot water until just covered.

Place a heatproof plate over the sarmas to keep them in place while cooking.

Cover the pot with a lid and cook over low heat for about 35–45 minutes.

5. Serving:

Let cool completely before serving.

Serve cold, drizzled with extra olive oil and garnished with fresh lemon slices.

💡 Tips:

Don’t overcook the rice in the filling — it will finish cooking inside the leaves.

The tighter you roll, the better the presentation.

Even tastier the next day after resting in the fridge.

Stuffed Dried Eggplants (Kuru Patlıcan Dolması) Recipe
Ingredients (Serves 4–6):

12 dried eggplants

1 cup rice

1 large onion, finely chopped

1/2 cup olive oil

1 tbsp tomato paste

1 tsp dried mint

1 tsp black pepper

1 tsp red pepper flakes

1 tbsp pomegranate molasses

Salt to taste

1–2 garlic cloves, minced (optional)

1/4 cup hot water (for the filling)

Instructions:

Prepare the dried eggplants:
Soak the dried eggplants in warm water for about 30 minutes to soften. Then, boil them in hot water for 5–7 minutes until fully softened. Drain and let cool.

Prepare the filling:
In a large bowl, combine the rinsed rice, chopped onion, tomato paste, olive oil, dried mint, black pepper, red pepper flakes, pomegranate molasses, minced garlic (if using), salt, and hot water. Mix well.

Stuff the eggplants:
Carefully open each softened eggplant and fill it with the rice mixture. Leave some space at the top for the rice to expand during cooking. Roll or fold the eggplant to close.

Cook the dolmas:
Place the stuffed eggplants snugly in a large pot. Drizzle with some olive oil and add enough hot water to cover halfway. Place a heatproof plate on top to keep the dolmas from moving. Cover and simmer gently on low heat for about 35–40 minutes, or until the rice is tender.

Serve:
Let the dolmas cool to room temperature. Serve them cold or at room temperature, drizzled with extra olive oil and garnished with lemon slices if desired.

Tips:

Don’t overcook the rice in the filling; it will finish cooking inside the eggplants.

Use a plate to weigh down the dolmas during cooking to keep them intact.

These dolmas taste even better the next day!

Would you like me to translate or provide recipes for other types of dolma?

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