Olive oil stuffed turnip is one of Iraqi cuisine's meatless olive-oil classics, made by hollowing out large turnips and filling them with a rice, tomato and mint mixture, then airfrying until the skin turns lightly golden. Hollowing the turnip thinly lets the filling cook evenly without splitting the skin. Served cold, it also finds a comfortable place on breakfast tables, and it's a filling recipe with no dairy at all.
Cut off one end of each turnip and hollow it out with a corer, leaving a medium-thickness wall.
Mix the rice with the tomato, onion, mint, parsley, olive oil and salt to make the filling.
Fill the turnips about two-thirds full with the filling and close the ends.
Drizzle the dolma with lemon juice, arrange them in the airfryer basket and cook at 180 degrees for 25 minutes until the skin lightly browns. If you don't have an airfryer, you can bake them in a preheated oven at the same temperature for 35 minutes.
If you hollow the turnips too thin, the skin tears while cooking — leave a medium-thickness wall around the filling.
If you don't have an airfryer, you can bake them in a preheated 180-degree oven for 35 minutes.
Admin DadaGastro · verified in test kitchenTurpları oyarken içini kaşıkla mı boşaltmalıyım yoksa özel bir sebze oyucu mu kullanmam gerekiyor, 1 su bardağı pirinç dolgusu 6 iri turpa gerçekten yetiyor mu?
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