Turks will stuff or roll anything that can be made to have a space in the middle. In fact, records from the Sultan’s Palace show that since the 15th century, Turks have stuffed everything from onion, eggplant, and pumpkin through to apples, quince, melons, and even mackerel and mussels.
How to use this spice:
Fry ½ chopped onion and 2tbsp pinenuts with 2tbsp oil, add 1 cup rice, 1 cup water and 2tbsp (30g) Dolma spices and cook on simmer for 10 minutes then add 2tbsp currants. Once cooled use for stuffing vine leaves, zucchini, and cabbages or serve with a main course.
Other ways to use it:
- Mix with rice to stuff vegetables.
- Slow cook with Cous Cous or Freekeh to make Pilav.
- Mix with Quinoa or your favourite grain and toss with salad.
Size: 45g resealable stand-up pouch.
Ingredients: Dill tips, dried mint, pimento, cinnamon, black pepper, coriander, and cumin.
