A special offal dish close in texture to kokoreç, made by blending minced lamb liver with rice and spices, wrapping it in thin lamb caul fat (file yağı), and grilling it. It stays lightly crisped outside and spiced and juicy inside.
Thoroughly mix the minced liver with finely chopped onion, washed rice, and spices.
Cut the lamb's caul fat (kaymak) into small rectangular pieces, place a pinch of the filling on each piece, and wrap tightly.
Let the prepared wraps rest in the refrigerator for 15 minutes; once the caul fat cools, the wraps hold their shape more easily.
Cook the wraps on a preheated grill over medium heat, turning until every side is browned and the filling is cooked through.
Contains no allergens. Important: When wrapping the dolma, be careful not to tear the lamb caul fat, otherwise the filling may spill out on the grill. Don't raise the heat too high; the caul fat can brown quickly on the outside and leave the inside raw.
Resting the wraps in the refrigerator for 15 minutes before putting them on the grill helps them keep their shape while cooking.
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