Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Turkish cuisine! These mouthwatering Etli Karalahana Dolması are not just a meal, but a delicious work of art that combines tender collard greens with perfectly seasoned meat. Imagine unwrapping a bundle of green goodness, revealing a succulent filling that promises to tantalize your senses and impress even the most discerning food lovers. Whether you're a adventurous home cook or a passionate foodie, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Turkish
Serves: 4 servings
Ingredients
- 1 bunch collard greens
- 500g ground meat (beef or lamb)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup rice
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil
Instructions
- Prepare the collard greens by carefully removing the tough stems. Blanch the leaves in boiling salted water for 2-3 minutes to soften them and make them more pliable. Immediately transfer to an ice bath to stop cooking and preserve their bright green color.
- In a large mixing bowl, combine ground meat, chopped onion, minced garlic, uncooked rice, tomato paste, paprika, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Lay out each blanched collard green leaf flat, cut out the thick central rib if it's too tough. Place a small amount of meat mixture near the stem end of the leaf.
- Carefully roll the leaf, folding in the sides as you go, creating a tight, compact dolma (stuffed roll). Ensure the filling is completely enclosed.
- Arrange the stuffed collard greens seam-side down in a large, heavy-bottomed pot. Pack them closely but not too tightly to allow even cooking.
- Drizzle olive oil over the dolmas. Add enough water or broth to cover about half the height of the rolls.
- Cover the pot and simmer on low heat for approximately 45-60 minutes, or until the rice is fully cooked and the meat is tender.
- Check occasionally and add more liquid if needed to prevent burning. The dolmas are done when the leaves are tender and the filling is cooked through.
- Remove from heat and let rest for 10 minutes before serving. Optionally, serve with yogurt or a lemon wedge on the side.
Tips
- Choose fresh, large collard green leaves for the best results. Look for leaves that are bright green and free from blemishes.
- Don't skip the blanching step! This crucial process makes the leaves more flexible and removes any bitterness.
- When rolling the dolmas, make sure to fold the sides in tightly to prevent the filling from escaping during cooking.
- Use a heavy-bottomed pot to ensure even heat distribution and prevent burning.
- For extra flavor, try mixing different types of ground meat or adding some pine nuts to the filling.
- If you have leftover filling, it can be used to stuff bell peppers or freeze for later use.
- Serve these dolmas warm with a dollop of cool yogurt or a squeeze of fresh lemon to balance the rich flavors.
- These stuffed greens actually taste even better the next day, so don't hesitate to make them in advance!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
