TRADITIONAL TURKISH MEAL DOLMA THERE ARE MANY DIFFRENT VARIATIONS OF THIS DEPENDING WHAT PART OF THE COUNTRY YOU LIVE IN I AM TURKISH CYPRIOT AND THIS IS HOW WE MAKE IT MY FAVORITE IS YALAÇI DOLMA OR ZEYTİN YAĞLI DOLMA WHICH IS THE VEGATERIAN VERSION WITHOUT THE MINCE WE WRAP THAT UP THICKER AND WITH MORE FRESH MINT PERFECT NEXT TO POTATO SALAD I LOVE THE TWO COBINATIONS TOGETHER.
WE USE THE SAME MIXTURE TO WRAP UP, OR STUFF WHITE CABBAGE LEAVES, SPINACH LEAVES, ONIONS, ARTICHOKES, AUBERGINES, COURGETTES, COURGETTE FLOWERS, TOMATOES AND PEPPERS. SOME ADD IN MORE SPICE, PINE NUTS AND BIRD CURRENTS SOME COOK IT WITH SMALL CHOPPED MEAT, OR COOK IT WITH RIBS AT THE BOTTOM OF THE SAUCEPAN THEN THEY WILL LAYER THE DOLMA ON TOP ESPECIALLY WITH THE SUN DRIED AUBERGINES. SO YOU CAN FIND DIFFRENT VARIETIES ALL ACROSS THE COUNTRY. WHICH EVERWAY THEY ARE ALL SO DELICIOUS.. I HAVE DIFFRENT DOLMA VIDEOS ON MY CHANNEL CHECK THEM OUT TOO.
HOPE YOU WILL GIVE IT AGO LET ME KNOW HOW YOU GET ON AND WHAT YOU HAVE USED TO MAKE DOLMA WIYH, WOULD LOVE TO HEAR FROM YOU ..
THANKS FOR WATCHING..
hello today we are going to be making
dolma uh Vine leaves wrapped up uh
s uh I have stored these wine leaves in
a jar you wash them dry them really well
and then we place them in the Jam Jar
seal it up and put it in a dark place
now I’m going to take these out just
wash
them they’re lovely I’m just going to be
washing these and then I’m going to just
boil it once and then we will be able to
use them as they are really nice and
soft so they won’t need a lot of boiling
we’re just going to warm uh boil it up
once and then they’ll be ready to wrap
them up so we’re going to be using these
Sarma uh for the
filling I have got you can make it
without mints but I like to have it with
mints so I’ve got a little bit of
mints I’ve got one cup of um white rice
washed so we just wash your rice and
pour that in as well large onion chopped
up
finely so we um pour that in as
well I’ve got tomato
puree I’m going to put one heaped spoon
of um tomato
puree just make it
nice and then I’m going to also put one
tablespoon of uh pepper
paste you can use two or tomato paste
instead of pepper paste if you wanted so
I’ve got one of
each you can use tin Tomatoes or peel up
uh tomatoes and chop them up really fine
you use them up and I have got these
which I
make um in the summer and then we just
store it in jum jars so I’ve got
homemade tin tomato if you like then
we’re going to need olive
oil so just olive
oil we’re going to need one lemon
juice so I have squeezed lemon
juice and we’re going to put the seed
season
in which is
salt black
pepper I like to use chili flakes so I’m
going to
put little bit of chili flakes in it as
well I’m going to go ahead and give that
a good mix before I do that I have got
some fresh parsley here
so I’m going to just go ahead and just
chop up fresh parsley and I’ve also got
fresh uh mint that I’ve just taken few
of the leaves and I’m going to go ahead
and chop up fresh pasty and fresh mint
to put in
it so once you chop up your parsley and
your mint if you don’t have fresh ones
you can use um dried mint and
parsley so our mixture is mixed up all
nicely and it’s marinating night this
there we have our leaves I’ve just
washed our leaves and just put them in
water just going to get it to boil once
if they’re thick um like not as thin as
these then obviously you need to boil
them bit more and then just test them
but these are quite fresh when we done
them so it won’t need a lot we just
going to boil it once and then dry it
and then we can use it to wrap up our uh
Dolmas after having boiled up your
leaves I tend to just put it in cold
water you can s it and then use it but I
think it’s easier when it’s in water
then you can just separate them a lot
easier than if you were taken them out
so you just separate them like
so and then you would you can either do
on your your hand you could do it on the
plate just going to show you on the
plate first so you want the shiny bit to
go
down and you want the upper bit to be
the non shiny side then you would get a
little bit of your
mixture place it across like
so and then what you do is you fold up
one
end and then you fold up the other
end and then you would just where it
ends you just hold it there and fold it
across and do the same on the other
side like so and then you would just um
wrap it
up like so so let’s do another one so we
just get your leave leave
s and then you can tell which is the
smoother side and shinest side and then
the other side you’ve got all the veins
coming up well the part that you can
feel the veins you want that on top so
the shiny bit the smooth side goes down
the bottom take a little bit of your
filling put it
across and then what you would do you
would just take one side take the other
side like so then
fold the in bits so you’ve got like a
square bit and then you would just wrap
it like
so you can also do it on your hand if
you find it a lot
easier some people
do so again where the veins are that’s
on top the shiny bit is down the bottom
cuz want that on the outside you just
take a little bit of your mixture put it
across maybe I’ll little bit
more okay straighten it up then you
would fold one side then fold the other
side fold the
ends and then you would
just wrap
it
like
so so I will continue wrapping them I
normally put in another plate first and
then I will place them in the saucein so
I’m just going to continue wrapping my
um
Dolmas if there are any stems you will
just nip off the any stems that you get
okay now this fit in you can make and
you can stuff up some peppers you can
stuff up some Orin couettes
uh onions you know there’s so many uh
Arch chokes you can also make this the
vegetarian without the mints and then uh
you would call that yanma or
zma and you can wrap them up a bit more
thicker with these ones we do it a
little bit more
thinner with the juice you don’t throw
away the juice so just
oops keep it and then we We’ll pour it
on top of the um sauce span once we put
it in the sauce span so just keep our
all the juice that comes out and
continue to wrap up your
leaves
okay so once you wrapped up your leaves
all my side of
M I mean you could just go ahead and put
it in the sauce span as you go along but
um I like to do it this way and then I
can see which sauce span I’m going to
use so then you um get your sauce Spin
and then you start layering them in
o once you stack them all in what you
need to do is get a plate that would fit
your sement and just press on that we’re
just going to put a little bit of salt
cuz we’ve already put some inside but
since we’re going to add juice so half a
teaspoon of uh salt we’re going to use
up this um juice that we had as we were
wrapping it up so you pour that in and
then you would just cover with
water
oops and then that’s it we will just
cover up with
water and then we can put it on to
cook when it starts to come to a boil
you want to turn it down low put a lid
on it and let it simmer away until it’s
cooked this is now
cooked just take a bit of kitchen towel
what you need to do is
take off this um plate just be careful
and don’t just put it in the sink cuz it
will crack so I put it on top of another
plate and then once it’s cool then you
can put it
down and then this is our
dolma just want to show you I’m going to
put the lid on and let it um really cool
down just to let you see it like
so obviously very hot
so that’s how they come out they come
out delicious I hope you give it a go
[Music]
guys
foree