TURKISH ‘ETLI KARISIK DOLMA’ RECIPE – Stuffed Mixed Veggies With Ground Meat, Mother-in-law Recipes
Music: Ekinler Ekilirken – Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR
In this episode, I’d like to share with you my mother-in-law’s ‘Etli Dolma’ recipe. She cooks the filling for a little while, unlike the most of the ‘Etli Dolma’ recipes, but then it tastes so light and amazing. Also, I use mixed veggies in this recipe, but feel free to use the filling to stuff only peppers or vine leaves or zucchinis etc… Whatever you heart desires!
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Click to wacth ‘Dolma In Olive Oil’ recipe, vegetarian version of Etli Dolma:
Special thanks to my mother-in-law, for sharing this recipe with me…
8 small green bell peppers
1 big eggplant – 2 small zucchinis
2 small capia peppers – 4 vine leaves
1/2 cup uncooked rice – 150 gr. ground meat
2 tbsp tomato paste
2 tsp sweet red pepper paste
1 large onion – 1 large tomato (peeled&grated)
10 cherry tomatoes
1 cup fresh parsley (chopped)
Sweet paprika – 2 cloves garlic
Olive oil – Salt & pepper
For the filling: Heat 2-3 tbsp olive oil in a pan, over medium heat.
Add the ground meat and cook, breaking up with the back of a spoon, until lightly browned, for about 3-4 minutes.
Add onion, sprinkle a pinch of salt and pepper.
Cook for about 2-3 minutes, stirring occasionally.
Add 1 clove sliced garlic.
Sprinkle a pinch of sweet paprika.
Add 1 tbsp tomato paste and 1 tsp pepper paste, mix well.
Add grated tomato, mix.
Add 1/2 cup hot water, and let simmer for about 4-5 minutes, uncovered.
Add 1/2 tsp or to taste salt, a pinch of black pepper, mix.
Turn off the heat, let cool to room temp.
Meanwhile, prepare the vegetables.
If using raw vine leave: fill a bowl with hot water, add a pinch of salt and mix.
Rinse and drain the leaves, put in the salty hot water, set aside for 15 minutes.
Then remove and drain them, let cool down completely.
If using capia pepper: cut off the stem.
Use a knife or your fingers to remove the seeds, rinse and set aside.
If using bell pepper: cut the top of the pepper, just the top and clean out the inside.
Remove all the seeds, doing your best to keep the body intact, rinse and drain.
To cover the DOLMAS, reserve the pepper stalks or halve cherry tomatoes, set aside.
If using zucchini: cut off the stem, then peel.
Slice it in half crosswise.
Using a zucchini corer or a knife, discard the seeds, scoop out the flesh, to make a cup that will hold the filling.
If using eggplant: rinse, cut off the stem, slice it into 3-4 pieces crosswide, depending on how big the eggplant is.
Discard the seeds, scoop out the flesh.
It might be a good idea: to keep a couple of extra veggies on hand, when making dolma.
Once the filling is at room temp, add the rice and parsley, mix.
Before stuffing, season the inside of veggies with a tiny pinch of salt, rub with your finger.
Then using a spoon, stuff the prepared veggies, with the filling, making sure to press down gently.
Be careful to leave some headspace, as the rice will expand during cooking.
Repeat until all filling has been used and arrange them on the bottom of a pan.
To make ‘Yaprak Sarma’ (stuffed vine leaves) : remove any stems.
Lay one leave flat (veiny side up) on a cutting board.
Spread about 1 tsp filling at the bottom (stem) end.
Fold the sides over the filling and roll them up from bottom to top, tightly.
***If cooking yaprak sarma only, place some damaged leaves into the pan, then stack sarmas (fold side down), cover with a plate on top, add the sauce and cover with a lid.
So, I just stuffed 1 eggplant (sliced into 4), 2 zucchinis (sliced into 4), 8 small bell peppers, 2 small capia peppers and 4 vine leaves.
Cover the top of each DOLMA, with pepper stalks or halved tomatoes, as if they were lids.
You may store it overnight in the fridge and cook it the next day.
For making the sauce: Heat 3-4 tbsp olive oil and 1 clove sliced garlic in a pan.
Sprinkle a pinch of sweet paprika.
Add 1 tbsp tomato, 1 tsp pepper paste and cook for about 1 minute, stirring constantly.
Add 2 cups hot water, mix well.
Add 1/2 tsp or to taste salt, a pinch of black pepper, bring to a boil.
Then pour the sauce into the pan, to reach the halfway up the veggies.
Bring to a boil, reduce heat to the lowest possible setting.
Cover and cook for about 25-30 minutes, or until the veggies are tender.
Check for doneness, turn off the heat.
Let cool for a couple of minutes, then transfer into a serving plate, add some sauce.
Serve ETLI DOLMA hot, with some plain yogurt or CACIK.
READY 🙂 Thank You For Watching!
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