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Authentic Enginar dolmasi Recipe Turkiye, Asia
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Serve With
Enginar Dolmasi
PREP 40min
COOK 30min
RESTING 30min
READY IN 1h 40min
Adapted from the gastronomy book Turkish Cuisine With Timeless Recipes, this recipe shows how to prepare enginar dolmasi the traditional way. In this variant, the artichokes are stuffed with a meatless filling, just a mixture of rice, herbs, and seasonings.
Ingredients
6 large Urla sakız bell artichokes
2 lemons
15g (½ oz) all-purpose flour
6 scallions, finely chopped
1 bunch dill, finely chopped
6 sprigs fresh mint, finely chopped
90g (3 oz) white rice
1 tsp salt
½ tsp black pepper
1 tsp sugar
120 ml (1/2 cup) olive oil
250 ml (1 cup + 1 tbsp) water
Preparation
Step 1/7
Cut the tops off the artichokes 2/3 down from the top with a sharp knife. Then, remove the stem at the base under the leaves.
Step 2/7
Remove and discard the tough outer leaves. Open the center of the artichokes, scoop out, and discard the fuzzy part.
Step 3/7
Rub the artichokes with lemon and place in a bowl with water, lemon juice, and flour.
Step 4/7
Mix the scallions, dill, mint, rice, 1⁄2 teaspoon salt, black pepper, and sugar in a bowl.
Step 5/7
Remove the artichokes from the water and stuff the centers with the filling.
Step 6/7
Place the artichokes in a saucepan and add 75 ml (5 tbsp) olive oil, the juice of 1⁄2 lemon, 1⁄2 teaspoon salt, and water. Simmer over medium heat for 30 minutes.
Step 7/7
Remove from the heat, pour the remaining olive oil over the artichokes, and serve lukewarm.
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