Stuffed vegetables and leaf rolls
In Bayburt, stuffed grape leaves are filled with lor, a fresh Turkish curd cheese, instead of rice, making them lighter and much quicker to cook. Lor releases moisture as it cooks, so egg is added to the filling and the leaves must be rolled tightly. Serve hot; unlike olive-oil stuffed grape leaves, these are not cooled before serving.
Soak the brined grape leaves in boiling water for 5 minutes, rinse under cold water, and drain. Snip off the stems with scissors; any remaining stem will poke through the rolls.
Mash the lor with a fork, then stir in the eggs, finely chopped dill, and black pepper. The filling should hold together in a mound on a spoon rather than run; if it seems watery, drain it in cheesecloth for 15 minutes. Do not add salt.
Place a leaf with its veined side facing up and put one 5 ml measure of filling near the stem end. Fold the bottom edge over the filling, fold in both sides, and roll tightly. A loosely rolled dolma will release its lor into the cooking water.
Line the bottom of the pot with a few leaves and pack the rolls tightly together. Scatter the butter over them in pieces, then pour the water in along the side; it should just cover the rolls.
Place an inverted plate over the rolls, cover the pot, and cook over low heat. The dolma is ready when the leaves turn dark olive green, cut easily with a fork, and only oil and a small amount of water remain in the pot. Serve hot.
If using brined grape leaves, soak them in boiling water for 5 minutes, rinse, and do not add any salt to the filling; the salt in the leaves combined with salt in the filling would make the rolls inedibly salty. Allergens: Contains milk and dairy products and eggs based on the ingredient list. Check packaged product labels for other allergens.
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