Stuffed vegetables and leaf rolls
A sweet-and-sour dish of dried plums soaked until soft, pitted, and filled with a ground beef and rice mixture, then cooked in their own juices. The tartness of the plums pairs with the spiced meat filling in this favorite winter dolma.
Soak the dried plums in warm water for at least 1 hour to soften them, then carefully remove the pits.
Mix the ground beef, rice, grated onion, salt, and black pepper thoroughly to make the filling.
Use your finger to press the filling into the pitted plums.
Arrange the stuffed plums in a pot. Add the water and sugar, if using, cover, and cook over low heat for 30–35 minutes.
Important: Soak the dried plums in warm water for at least 1 hour before stuffing them so they soften; otherwise, they may split when you remove the pits. Caution: A pinch of sugar in the cooking water balances the plums’ natural tartness. Taste before adding more sugar.
Süt yerine badem sütü ile denedim, gayet iyi sonuç verdi. Un yerine yulaf ezmesi kattım, kıvamı bozmadı. Elimdeki peynirle yaptım, farklı ama güzel bir sonuç çıktı.
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