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Yalanci Dolma travelog |
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My travelog on the famous Turkish peasant dish Yalanci Dolma
Pronunciation yuh-lahn'-jeh dohl'-mah
Europe and Asia, in the vicinity of Istanbul, are separated by the Bosporus. This strait is among the busiest in the world: Jammed ferries crisscross it twenty four hours a day and private yachts and goliath warships steadily pass through it, as if on parade.
Going any which way are the fishing boats in search of the tasty bounty that may end up grilled that evening in one of the many hectic outdoor restaurants strung along the European shoreline.
The Asian, or Anatolian, side of the Bosporus pulses at a slower rate. Within a few minutes' drive from the ferry terminal, I was in the midst of fertile farms and blooming orchards.
On this exploratory trip I met a farmer's wife who had earned a stellar reputation in the nearby village for her dolma. This word means "stuffed." The filling can be almost anything and the casing could be cabbage leaves or even a hollowed out cucumber, squash, or onion. Since the most celebrated combination is rice-stuffed vine leaves, yalanci dolma, I made sure that I learned how the farmer's wife prepared her version.
Yalanci Dolma
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I hope you find my Yalanci Dolma culinary travelog page informative ©2008 HQP / Hillman Quality Publications
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Yalanci
Dolma
