A dish with a balanced sweet-sour taste, made by soaking dried plums, removing their pits, stuffing them with a ground-meat rice filling, and cooking them in their own juices. The plum's tartness combines with the spiced ground-meat filling to make one of the beloved dolmas of the winter months.
Soak the dried plums in lukewarm water for at least 1 hour to soften, then carefully remove the pits.
Mix the ground meat, rice, grated onion, salt and black pepper thoroughly to prepare the filling.
Fill the pitted plums with the filling you prepared, pressing it in with your finger.
Arrange the stuffed plums in a pot, add water and optional sugar on top, and cook covered over low heat for 30-35 minutes.
Important: soak dried plums in warm water for at least 1 hour before stuffing to soften them, otherwise the fruit may fall apart when removing the pit. Caution: adding a pinch of sugar to the cooking water balances the plum's natural tartness, don't add more sugar without tasting first.
Instead of pouring out the water you soaked the dried plums in, add it during cooking — this gives the dolma a more intense plum aroma.
Admin DadaGastro · verified in test kitchenSüt 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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