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it's the anatomy of dolma you might have
any recipes on dolma you might never
heard about palma it's a technique and i
want to teach you this technique so that
you can use with whatever the
ingredients you have at home
and make something which is more than
some of its parts today we're going to
make this awesome stuffed peppers with
tomatoes on top and inside is this
smooth great rice and meat and onions
together with a lot of different spices
and herbs and really a turkish feast
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everything starts with the anatomy in
the western cultures usually people are
individualistic there's always one prima
donna in each dish it could be a steak
it could be pasta it could be something
but there's one main ingredient and
usually the recipe turns around
in dolma it's an end result of
collectivistic cultures like us the
collection of small things and you
cannot say there's something specific
inside so what makes dolma great here
it's all the combinations of these
things but there are three main
ingredients
it's the rice meat and the onion we have
different dolmas which doesn't include
meat and today further on while i'm
gonna explain the recipe i'm gonna show
you how to make it meatless as well but
first to understand is you put all these
ingredients on a small closed space like
this
and it cooks inside like a small
pressure cooker each of these
ingredients have mission to complete
first let's start with
the meat meat is usually the most tasty
thing in the food so it gives the flavor
but what it does when you cook the meat
alone especially the minced meat it like
crumbles like this
and so we need an acid to let it like be
open have its pores open so the flavors
can get in there the onion works
onion with the acidity opens the meat's
parts so that spices the greens the
butter the oil can get it that's the job
of the onion and what rice does is as i
said the meat now opens and the onion
has the acidity but it's very watery
when it's cooking that water can like
flow through or out of the pepper or
something but we need something which is
gonna soak that water grow bigger make
it more stuffed and at the same time
increase the flavor so rice gets the
great juices of the onion and the meat
and all the herbs and it grows and it
makes you feel full and this is also a
nice balance of carbohydrate and
proteins together for example in this
recipe with 200 grams of meat and 250
grams of rice it's gonna fill everyone
then there's spices we have the five
spice black peppers sometimes mint gets
in different kind of spices helps to
increase all the raw flavors of the meat
lifts up the level of the taste for sure
for many things and the fresh greens
fresh greens usually it's parsley
sometimes dill sometimes a bit of mint
and these greens also balances the
flavor again highers up the taste the
butter
highers up the taste changes the texture
of the water of the whole dish that is
cooking it makes it to a more gravy like
texture and at the same time we need
some another kind of oil which will go
around all these in a faster and better
way and it's the olive oil which works
carrie is the when the spices starts to
get warm gives flavors to the oil and
the oil carries those flavors to the
meat and the rice it works as a
traveling agent kind of thing and then
of course garlic works miracles in
everything in terms of health in terms
of taste and there is also the tomato
paste and the puree which is the hidden
hero tomato when it's really ripe it's
very high on umami um is the fifth taste
you know there is the bitterness from
the spices there is the saltiness there
is the sweetness from the onions tomato
paste does this highers up all the taste
that we have gets two times three times
higher so basically in
many kinds of dolmas for example we're
gonna today fill the dolma filling into
a pepper but in turkey we have melandoma
we have onion doma tomato dolma
sometimes we put the rice into the
mussels or the fish or a big lamb inside
a big lamb or a turkey or kind of thing
so all these stuffings are done once you
get the idea of making great insight of
dolba okay i talk too much on the theory
but this is actually something probably
many of the turkish people in here do
without understanding but this is the
basics so back home for example if you
don't have
rice you can change it into something
you have it could be couscous it could
be vulgar
many of the things actually there were
turkish people traveled to peru and they
were doing some quinoa dolma and you can
switch the meat into for example
mushrooms or tofu maybe halloumi these
would all work and the spices is to your
taste you can change them very easily i
had a long explanation i'm going to cut
the recipe to really short and explain
so that we are going to eat the dolma in
an hour
first the peppers i'm going to use these
peppers as the outside so i have to take
this stem part out to that i'm going to
push my thumb inside like this
in the last part if i put it push too
much i'm going to crack the pepper so i
take it out like that and then rip it
like this and take extra seeds out and
to inside of this i'm going to have a
tablespoon of salt and sugar together i
put some salt and some sugar and then
rub the inside this way i'm kind of
cracking the cells so that the flavor of
the dorma can get into the skin of the
pepper i decrease the bitterness by the
sugar the acidity as well and the
saltiness increases the taste so i
prepare all the peppers like this and
put them on the side the second thing
normally sometimes people put the lid on
top like that but i want to make into a
more istanbul dolma in all different
parts of turkey there would be different
types of doma some becomes more neat
some becomes more like a posh one so
this is gonna like blink an eye to a
portion
and here i have four tomatoes and what
i'm gonna do is
cut the sides like that the first four
sides
and then one from the bottom
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and these are gonna be caps of the dolma
and i'm going to show you how it becomes
like that in some videos i know that
people cut the peppers like this lose
this place it's first of all lots of
good stuff and secondly it's against the
nature of dolma because as we know from
the anatomy it has to be closed space
and inside the heat it's in and all the
goodness gets stuck inside so that with
the pressure as well the taste increases
and the rest of the tomato i grate these
tomatoes and gonna use it in the inside
of the filling so none of the tomatoes
gets thrown away now i grate the
tomatoes to the very end what's left of
them is something like this first we put
200 grams of minced meat this is
actually for beef you can use lamb you
can even use chicken actually and i'm
going to put one and a half big onion i
grated those
and grating the onion gets the juices
out i don't throw away the juice because
the juice opens up the pores already as
you can see the meat started to change
color then i'm going to put a tablespoon
of salt and four cloves of garlic inside
first i'm going to mix these two
together
actually onion also does is it is like
think of it as small pillows of
wateriness juice all these things are
like small pillows of water so when it's
cooking it also helps to smooth the
taste in the mouth and it preserves the
wateriness then 100 milliliters of
tomato puree
gets in another 100 is going to be for
the outside then i have
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sorry
sorry guys this is the pepper paste we
made
a whole tablespoon of pepper paste and
the grated tomatoes gets in then the oil
i'm going to put quite generously almost
100 milliliters of olive oil and this is
our beautiful
olive oil
from iowa look it smells
like heaven and two tablespoons of
butter then i'm going to add half a
teaspoon of black pepper half a teaspoon
of cumin and then half a teaspoon of
guinea baja which is high spice all
spices always mix it up sorry
it's turkish is
new
spring ini bahar which is like same as
bahar and finally one of the main
ingredients is the rice i have just put
the rice in warm water and i'm taking
this starchy water away and i'm going to
put the rice inside as well finally the
herbs 12 13 springs of parsley two
sprigs of mint
for the mint i'm going to take the stems
away like that
thinly slice them and also thinly slice
the parsley and add it to the mixture
now i'm going to mix
everything
it's so tasty if you're vegetarian and
don't want to use meat you simply can do
the same recipe increasing the amount of
rice or add another thing which is tasty
like cheese
i have to melt the butter with my hands
like this
as you can see it's this beautiful
mixture it smells wonderful smells
wonderful even raw tastes wonderful but
i'm not gonna mix it very much i just
like roughly mix it because i don't want
to break the rice etc here it is now
after preparing this i have to prepare
the water for the sauce
i'm going to have about 500 milliliters
of water a tablespoon of butter inside
butter is gonna melt hundred milliliters
of tomato puree
but some is left here so oh it goes
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a few times
a tablespoon of tomato paste if you
don't have this tomato paste back home
where you live you can increase the
tomato puree to 200 milliliters
and i'm going to add a teaspoon
of salt half a teaspoon of
black pepper
and two pinches of
sugar to balance the taste of the
tomatoes
finally three tablespoon of olive oil if
you're looking for a great olive oil
guys this is i can very easily say that
this is one of the greatest of turkey
maybe in the world as well
it has a world worldwide and you can buy
it from etsy i know the shipping costs
stupidly but it's worth it now this is
gonna be the turkish cooking is
different from the french cuisine french
cuisine does is makes a dish like meat
and there's a sauce on top turkish
cooking usually the food cooks in the
sauce that's how it works now it's about
600 milliliters of the sauce i'm going
to have 200 milliliters inside the doma
it smells wonderful
so as you can see it's a quite juicy
filling now it's time to put it into my
dorma i'm going to put it in with a
teaspoon so that it's easier
you put a few you just have to like tap
it like this
so that it goes down and like fills into
the gaps but i don't fill it until the
top there's a half a centimeter of space
and then i put the tomato here
so it works as a cap and the size of the
tomato gets inside the pepper like this
voila for the pan that is going to cook
we need something that can get into the
oven and also has a lid
i'm just going to put it directly first
one will always fall we're gonna put
them in nice order once it's very
crowded now i continue fill all these
peppers like this
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now as it is stuffed peppers the pot has
to be also stuffed as well everything is
ready and i'm going to put this
beautiful tasty juice inside the peppers
as well
the black peppers might be at the bottom
so shake it well
and it becomes
so so very tasty
this goes here and i turn the heat
and for 25 minutes
first it's going to on the highest heat
it's going to start to bubble up and
after it starts to bubble up i'm going
to turn the heat a bit low and then
after 25 minutes i'm going to take the
lid off and put it in the oven 200
degrees the top is gonna be will brown
and it will have an extra taste and it's
going to be wonderful and it's very
important for the heat to be very high
at this point the dish comes to the
boiling point as soon as possible the
faster it is the tastier the food is
going to be
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now my dolmas are almost ready i take
the middle one out
take this beautiful juice to the top of
the doll mask once some of the browns
might be too much if you don't want it
that brown take it off five minutes
earlier if you like now the dolma is
ready to serve probably three dollars
would be enough for one person or two
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and this juice is gonna
be even thicker
and
dolma should be eaten with the juice
it's very important very essential you
should do chamandra bahar i know you
don't eat meat to understand and to get
the taste i want to show you dip your
bread
and have a taste
very nice huh and also dolma is eaten
with yogurts if you don't have yogurt
and you have your dolma it's kind of
meaningless in turkey
and turkish yogurts are not sweet so
also there's this beautiful sourness i
want to show you the inside now
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inside there's the rice there's the meat
so
you eat like this kind of pot
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perfect balance i hope you enjoyed our
video if you liked our video you know
what to do several things around take
care
you