TURKISH RECIPES

Cheese with tomatoes and basil Cheesecake Cheese-stuffed calamari Grilled hellim cheese Cheese halva Seafood ragout Risi bisi Artichoke with broad beans Whole cabbage stuffed Hunkar begendi Stuffed quinces with pekmez Lamb stew with quince pilaf Quince pudding with clotted cream Quince sherbert Muhallebi with mastic LobyeAsidePilaf with almonds Cigarette Pie In The OvenFlaky Spinach Pie İnegol Meatballs Stuffed Eggplants and Zucchinis HaydariTekirdag MeatballsDoner KebabTurkish Coffee

Whole Cabbage Stuffed

• Liquid for the cabbage; 20 cups water, 1 tablespoon salt, a saucepan big enough for bolding a whole cabbage
• For garnished; Lemon slices, 1 tablespoon chopped parsley

Ingredients

• For the filling; 1/2 cup oil, 5 large onions, 1 cup rice, 3 tablespoons chopped mint, 1 teaspoon salt, 1 cup water
• For dolma; 1 medium cabbage, 1 cup water, 1/4 cup olive oil, 1 1 dessertspoon salt

* SHORT NOTES *

Preparation

Saute the finely chopped onions in a saucepan with olive oil. Soak rice in warm with salt water until the water cools, rinse and saute with the onions. Add mint and salt and stir. Add boiled water. Cook till it absorbs the water. Trim the outer hard leaves of the cabbage. Remove heart and other inner leaves until 4 leaves remain. Wash and cover with salty water. Let stand for 20 minutes. Wash and drain. Fill the cabbage inside with the rice stuffing. Cover the filled part with cabbage leaves and place in saucepan, stuffed side down. Add salt, pour into the saucepan water and olive oil and cover. When it starts boiling, cook for almost 45 minutes over low heat. Let cool in the saucepan. Drain liquid. Put the lid on and turn the cabbage upside down. Then turn upside down on a serving dish, garnish with lemon wedges and parsley and finally serve cold. Hmm delicious!!!