An Ottoman-cuisine dolma notable for its sweet-savory balance, made by stuffing dried apricots with a lightly spiced filling of ground meat, rice, and walnuts and baking them. This practical recipe, made with few ingredients, is served with delight on guest tables.
Mix the ground meat, rice, crushed walnuts, onion, salt and black pepper together until you get a homogeneous filling.
Soak the dried apricots in warm water for 10 minutes to soften, then open them in the middle and fill with the filling.
Arrange the stuffed apricots in a baking dish, drizzle with melted butter and water, and bake in a preheated oven.
Important: soaking dried apricots in warm water for 10 minutes before stuffing will soften them so they open without tearing. Caution: if you don't cover them while baking, the apricots can darken quickly; cover with foil partway through if needed. Allergen: walnuts are a tree nut, those with peanut or walnut allergies should be careful.
If you add a few drops of pomegranate molasses to the filling, you'll create a pleasant tartness that balances the apricot's sweetness. Roughly crushing walnuts and adding them also gives the dolma a slight crunch.
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