Ankara Dolması

zerle12 Says:

Sep 12, 2011 - Hi, I am Indonesian who lives in Korea with my Turkish fiance..hahaha I know its confusing. I just want to thank you for the recipe. My dolma turns out great and my fiance loves it! Besides, the ingridients is really easy to find here in Korea. I love your all recipes <3

bornova73 Says:

Oct 9, 2011 - Deneyecegim :)

Soul3110 Says:

Jan 22, 2012 - Is the rice cooked or raw before she mingles it with the onions?

ancamg Says:

Jan 27, 2012 - I also do similar stuffed red, yellow, green bell peppers, with different meat, no bulgur (I don't know what it is) and no mint. I mix meat with uncooked rice, salt, pepper, parsley. I cook the stuffed peppers in tomato sauce with previously melted onions. I serve it with Greek yoghurt over the hot boiled peppers, yammy yammmy!

apenimon09 Says:

Feb 5, 2012 - Its bulgur, made from durum wheat. My mom uses basmati rice but round rice is also used commonly.

MarinaDyna Says:

Feb 11, 2012 - Lindo! adoro comida turca!

11aloalo Says:

Feb 26, 2012 - This recipe looks delicious but can somebody translate it?

66adalet Says:

Feb 26, 2012 - ablacim ben almanya da yasiyorum ankaraliyim hem videolarindan faydalaniyorum hem de cok mutlu oluyorum memleketimde kadinlarin ne güzel isler yaptigini görünce. sevgiler..

KaraCarsafliGelin Says:

Feb 26, 2012 - ANKARA STYLE STUFFED BELPEPPERSIngrediens-18-20 belpeppers(she uses a smaller version)cherry tomatoes halved300gr ground lamb2 onions chopped1/2 cup bulgur(or burghol)1/2 cup rice1 tbsp tomato paste1 tbsp dried mint1 teasp blackpepper1/2 tbsp salt1/3 sunflover oil3 cups broth or waterFry onions 5 min,add washed rice n bulgur,fry another 5 minutes.Add tom,paste,mint,blackpepper,salt.Let it cool n mix ground lamb n stuff peppers.Close each with tom. add the broth

KaraCarsafliGelin Says:

Feb 26, 2012 - cont.Bring it to boil than reduce the heat n cook for 25-30 min.Turn the heat off n leave it another 15 min.before serving.

saraliim Says:

Feb 27, 2012 - kıyma kavrul mi cakmı ve domates salça yerine biber kullansam olurmu ?

11aloalo Says:

Mar 2, 2012 - @KaraCarsafliGelin Thank you! :)

sevnuri Says:

Mar 5, 2012 - halaldi

denizzzka Says:

Mar 14, 2012 - О, у меня мама так делает. Надо же...

SadieMirsade Says:

Apr 7, 2012 - The best rice for dolma is called Calrose. It turns out perfect.

KaraCarsafliGelin Says:

Apr 17, 2012 - Yes calrose is the closest to Turkish rice.Try italian arborio also it has beautiful perfume and excellent taste.

SadieMirsade Says:

Apr 17, 2012 - Arborio is too starchy. The grains are usually much bigger than Calrose. Calrose is absolutely perfect for Turkish food. Even the baked-chicken-pilaf turns out perfect. All dolmas come out excellent. On the other hand, for Persian style rice, that you'd serve with kebab or yahni, where you want lightness, and loose grains, a Basmati-type of rice is a perfect choice. I've tried a certain rice called "Italian style" and it worked well. It wasn't Arborio but some American arborio-type rice.

KaraCarsafliGelin Says:

Apr 18, 2012 - It really doesnt bother me that arborio is starchy.I prefer its taste over all other rices (including basmati).This is my personal preference.If I cared too much about texture I would go for parboiled rice but eating tasteless plastic like grains really not my cup of tea.