Traditional Kelem dolmasi Recipe

1

First bring to a low-boil the rice for eight moments.

2

Meanwhile, pare and finely chop the shallot.

3

Then chop the herbs.

4

The method didn't really say what to do with the chickpeas (also known of course as garbanzo beans), beyond soaking them overnight and rinsing them.

5

I used canned chickpeas, since I've never actually seen them dried.

6

I decided to chop/mash them slightly so they would better incorporate into the filling.

7

Chickpeas (or garbanzo beans) roughly finely sliced Now mince the lamb (I used my mini food processor).

8

Here's where I ran into another problem: what to do with the lamb fat this method calls for? Mince it? liquefy it? Does lamb fat even liquefy? I decided to mince mine.

9

Thankfully, my husband doesn't actually read this blog because he'd be horrified if he knew I put fat in the dolma on purpose.

10

Minced lamb and its good friend, minced fat.

11

Ew.

12

The fixings for the dolma stuffing include shallot, cilantro, chickpeas and turmeric.

13

Anyway, now get your hands into all that slimy raw flesh and incorporate in the shallot, spices, chickpeas, rice, finely sliced herbs and fat.

14

introduce a little seasoning and pepper for good measure.

15

In fact, based on my results I would say to err on the side of a little extra seasoning and pepper.

16

incorporate well with your hands until the stuffing looks something like this.

17

Fill the biggest saucepan you own with salted aqua and bring it to a bring to a low-boil over high scalding up.

18

Now pull the outer leaves off of the cabbage (save them) and drop the rest of it, whole, into the aqua.

19

Let it bring to a low-boil for three or four moments, turning it if the aqua level isn't quite high enough to completely seal it.

20

The reason you are doing this is because it's difficult to get whole cabbage leaves off of an American cabbage.

21

The cabbages you typically buy in our supermarkets come in very tight round balls, and because the leaves are brittle they will snap and crack when you try to pull them off in an un-blanched state.

22

Blanching them for a few moments makes it so they will come right off without tearing.

23

Now carefully take the cabbage out of the aqua (but keep the aqua boiling) and let it cool for a minute or two so you don't scorch your fingers.

24

Carefully pull the leaves off the cabbage, cutting them at the base if you have to do so to loosen them.

25

Try to get them off in one piece.

26

If the inner leaves are still brittle, return the cabbage to the boiling aqua for another three or four moments.

27

Repeat until all of the useable leaves are free.

28

Blanched cabbage leaves Now put the leaves on a cutting board and cut out the tough stalks (save them).

29

Cut the largest leaves in half.

30

Remove the tough inner stalk and set aside.

31

Cut larger leaves in two.

32

Put a heaping tablespoon of the filling in the middle of each leaf, making a short cylinder shape.

33

Fold the ends over the filling, then roll tightly (as if you are making a tiny burrito).

34

This is not much of a cylinder, but you get the idea.

35

Fold the edges over ...

36

Then roll, as if you were making a really small burrito.

37

Your finished dolma should look kind of like this, only without the hole in the middle.

38

Put all of the discarded cabbage leaves, stalks etc.

39

into the bottom of a stockpot.

40

I know, this seems a little strange.

41

What you're basically going to be doing is steaming the dolma, with the discarded cabbage pieces forming the base of your steamer.

42

Carefully place the dolma on the bed of cabbage leaves.

43

These dolma are resting on top of discarded cabbage leaves.

44

introduce aqua to the stockpot up to about the top of the discarded leaves.

45

Don't seal the dolma.

46

Now here's where you have to get a bit creative.

47

The dolma needs to be weighted down so it doesn't unwrap during crafting.

48

I used a metal pie skillet, and then I put my mortar on top of it.

49

You could also use a dessert plate with something heavy on top of it, but it would need to be an oven-safe one.

50

The dolma need to be weighted down during crafting so they don't unwrap.

51

Just improvise.

52

Bring the aqua to a bring to a low-boil, then low-boil for 25 moments.You might have to use your ears to figure out if the aqua is actually boiling; I personally couldn't see what was in my pot after I weighted it down.

53

Meanwhile, make a simple tomato coulis out of the tomato paste and aqua.

54

scalding up it up for a few moments over a medium flame.

55

After the dolma have been crafting for 25 moments, transfer the coulis over them and make for another five moments.

Traditional Kelem dolmasi Recipe

19 Min Prep

16 Min Cook

3 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Traditional Kelem dolmasi Recipe

19 Min Prep

16 Min Cook

3 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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