Turkish Dried Dolmas Food In 60 Minutes

20/11/2021

Turkish Dried Dolmas Food In 60 Minutes

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When it comes to the question of what is the most popular dish at crowded tables with pleasant conversation, I would definitely say dolmas food. I have a delicious recipe for a mixed filling that will suit your New Year’s table, add color to it and get you talking with its taste.

Dried eggplant and stuffed peppers with sour sauce, optionally with minced meat and tomato paste, seem to be a difficult recipe, but compared to stuffing it is actually quite practical.I am sure all your loved ones will love my mixed recipe for dried dolmas food.

What Is Kuru Dolma?

As the name suggests, dried vegetables are used to make dry fillings. After filling the inner mortar with these vegetables, they are cooked and eaten with relish. Since dried vegetables are used to prepare the dish, they must first be cooked and softened a little. At this stage, one must be careful. The vegetables must be cooked until they are a little softer. If you cook it too long, it may fall apart when you fill it. To avoid such a problem, you should pay attention to this detail.

Dolmas food put as many eggplants and peppers as you need for the filling into a pot of boiling water and cook them for 1-2 minutes. Then, with the help of a strainer, remove them from the boiling water and throw them into cold water. When the vegetables have cooled, remove them from the water with the help of a strainer. In this way, after preparing the dried vegetables for stuffing, you can start preparing the stuffing.

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Can eggplant be dried?

You can dry the eggplants for the preparation of dolmas food. To do this, the fresh eggplants are well washed, cut into the desired size and soak in salt water. Dry the eggplants well with the bitter juice. Put them on a clean cloth and put them in a sunny place. let them dry.

How do you dry Aubergine?

Wash the eggplants and remove the stems. Hollow out the eggplants with the help of the corer. Then soak the hollowed eggplants in salted water to take away their bitterness. After 10-15 minutes, take out the eggplants and dry them with a paper towel. Thread a large needle. Make sure the thread is of medium gauge. Pass the end of the thread around the eggplant to form a wedding. Thread all the eggplants in turn. Hang the eggplants on a string in a sunny place. Let the eggplants hang like this for 7-12 days, depending on how much sunlight the eggplants get.

How long does it take to dry eggplant?

To dry the dried eggplants for making dolmas food, hang the strung eggplants in a sunny place. Leave them for 7-12 days, depending on how much sunlight they get.

How Many Calories Are In A Dolmas Food?

100 grams of stuffed dried eggplant contains 99 calories. 1 piece (79 g) of stuffed eggplant contains 78 calories. 100 grams of stuffed peppers have 303 kcal, and 1 serving (medium) of the food contains 213 calories in 70 grams of stuffed peppers.

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What Are The Benefits Of Dried Dolma?

Dried eggplant: The dried eggplant most commonly used in the preparation of dolmas food. Thanks to its strong antioxidant effect, it reduces the risk of diseases and keeps the body vital. Its high fiber content provides a long-lasting feeling of satiety. Dried stuffed eggplant, which also protects the health of the skin, nourishes and moisturizes the skin.

Dried pepper: Dried pepper used in the preparation of dried dolmas food, such as dried eggplant, protects the body from flu. It helps the digestive system and supports weight loss. It helps lower cholesterol and relieve pain.

Dried pumpkin: Protects heart health, facilitates weight loss, prevents cancer, pumpkin protects bone health, protects eye health, protects colon health, has a positive effect on the prostate, increases immunity.

For more information, click on my other recipe titles below that may interest you.

After this brief information, we can go to the kitchen with our ingredients to prepare the recipe for dolmas food.

Turkish Dried Dolmas Food

Recipe by HonourCourse: AppetizersCuisine: TurkishDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories (1 Portion)

447

kcal

Recipe for dry stuffing with olive oil, indispensable for your crowded tables

Ingredients

  • 2 waterglass rices

  • 12 pieces dried eggplants and 12 pieces dried pepper

  • 2 pieces onion (medium size)

  • 10 cloves of garlic

  • 4 table spoon pepper paste

  • 2 tea spoon red powdered pepper

  • 2 tea spoon black pepper

  • Optionally lemon salt/sumac

  • 2 dessert spoon salt

  • For Stuffed Sauce
  • 2 table spoon pepper paste

  • 2 tea spoon lemon salt or sumac

  • 2 tea spoon salt

  • 8 table spoon olive oil

  • 2 liters water

Directions

  • Cook the dried eggplants and peppers in a pot of boiling water for 15-20 minutes. Eggplant and peppers should not be too hard or too soft.
    Caution: (If you dip your nail into the eggplant, your nail should penetrate the eggplant and peppers.
    After cooking, rinse the eggplant under cold water and set aside.
    dolma2
  • For Internal Mortar
  • Drain the rice by soaking it in warm water for half an hour to an hour. Finely chop the onion and garlic. Do not grate the rice. Chop it very finely and with a sharp knife.ic harc
  • Thoroughly mix the rice, onion, garlic, tomato paste and all the remaining spices in a large bowl.icharc1
  • Be careful to fill less than half of the eggplant filling or the filling will explode, and place the eggplants and peppers in the pot one at a time with the edges facing inward, pressing their mouths together.
  • For Make Sauce
  • Put olive oil and half a spoonful of tomato paste in a pan and fry for 3-4 minutes. Add sumac syrup or lemon salt, salt and hot water, mix and bring to a boil.
  • For Cooking Stuffed
  • Pour the prepared sauce over the lined up stuffing and cook over high heat until it boils, then cook over low heat until the rice is very soft (between 40-60 minutes), let it rest for 5-10 minutes and then serve.dolma4

Notes

  • Those who like it hotter can also add the desired amount of chili pepper or isot to the stuffing mix.
  • Those who like it more sour can change the amount of sumac or lemon salt to 1 tablespoon each.

How To Store Dried Dolmas?

You can put the leftover dolmas food in a sealed container or wrap them in plastic wrap and store them in the refrigerator for up to a week. If you want to store the prepared filling, you can transfer them to ziplock bags on foot. This way you can put them in the freezer and use them anytime after you thaw them a bit at room temperature. If you want, you can also store the filling by pouring it in.

What Is A Dolma Stone

A well stone is a perforated stone that must be placed on the carefully prepared dolmas food, one more beautiful and delicious than the other, so that they do not overflow and scatter. This stone gives weight to the filling so that it can be cooked evenly and without spoiling.

The well stone ensures that the heat is evenly distributed to all the dolmas and that they are cooked evenly. If you do not place this stone on the dolmas, all your effort and time will be wasted and your dolmas may fall apart. If you place a plate under your hand to weigh down the filling, the temperature will not be evenly distributed and your filling will not be cooked the way you want it.

How To Use Dolma Tasi?

After the dolmas food are prepared and carefully arranged in the pot, the dolma stone should be placed on the dolmas so that they are not scattered and cook evenly and homogeneously. The well stone distributes all the heat evenly and makes it possible to cook the dolmas so that they stay in the water.

The dolmas food stone, with its earthy texture and ergonomic design, is placed in the pot because it has holes through which the flavors can flow. Thanks to this stone, each stuffing filled will keep the same aroma, elegance and flavor. In this way, the shape of your food will not deteriorate, your filling will not open – it will not crack, and you will have a perfect distribution of flavors.

If you have any other questions about the keto dolmas food recipe, don’t hesitate to stop by, I’m always willing to help! Also, don’t forget to follow me on my Instagram page. In the meantime, stay safe, stay healthy, and have a great day!

Frequently Asked Questions

Do you eat aubergine skin?

Eggplant peels enable healthy functioning of brain cells. Thanks to the substance nasunin, which is abundant in eggplant peels, it supports the healthy functioning of brain cells and minimizes the possibility of cell damage.

How do I make my aubergine soft?

We take the dry eggplants that we washed in a deep pot, add enough water to cover them and boil them for 15-20 minutes until the eggplants are soft. You can tell if the eggplants are cooked by squeezing them with your hand, if they are soft enough to fill the inside.

Why is eggplant not good for you?

Since eggplant contains nicotine, it may cause some side effects like smoking if consumed excessively. If you do not pay attention to the consumption time, that is, if you eat eggplant excessively, itching and redness on the skin may occur.

How do you heat dolmades?

It is also possible to heat the leftover filling in the oven. Again, you can put the stuffed melons in a small baking dish with very little water and bake at 170-180 degrees until lightly browned. Baking at the same time gives the peppers more flavor.

Should dolmas be served hot or cold?

The presence of either hot or cold is sufficient. It is also acceptable to eat the sausage stuffed with olive oil after it is wrapped and before it is cooked.



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