How to Make Dry Stuffing? Homemade Dry Stuffing Recipe with Olive Oil…

How to Make Dry Stuffing?  Homemade Dry Stuffing Recipe with Olive Oil…


How to Make Dry Stuffing?

Dolma is a food consisting of dishes from the Ottoman cuisine that can be served hot or cold. The word dolma, of Turkish origin, means “stuffed thing”. This flavor, which easily finds its place in many cuisines of the world, has many varieties such as stuffed peppers, stuffed eggplants, dried stuffed vegetables, and stuffed tomatoes.

Some types of stuffing are made with whole vegetables, including whole peppers. Today, stuffed meat is found in the cuisines of the Balkans, South Caucasus, Central Asia and the Levant, and in the family kitchens of Sephardic and Iraqi Jews. Dolma dishes are found in Balkan, Caucasian, Arab, Israeli, Turkish and Central Asian cuisines and were historically part of Ottoman palace cuisine.

Kuru stuffed is a type of stuffing made by stuffing dried eggplants with rice, minced meat and various spices. Dry stuffing is often seen commonly in Turkey’s eastern cuisine. The essential ingredient of dried stuffing is sumac spice, which gives the sour taste to dried stuffing.

Dry Stuffing Recipe with Olive Oil at Home

Dry stuffing, also known as sour stuffing, is very easy to make at home. The preparation and cooking time of the dried dola takes 1 hour in total. Here is a step-by-step recipe for making dried stuffed olive oil at home:


20 dried eggplants

3 onions

2 heads of garlic

2 tablespoons tomato paste

2 tablespoons of pepper paste

2 cups of rice

1 tablespoon of granulated sugar

1 tea glass of olive oil

2 glasses of hot water

Black pepper


Red pepper



Juice of 2 lemons

2 glasses of hot water

Preparation of:

Boil pre-dried eggplants until soft (about 5 minutes).

Then gently place it in another pan filled with cold water and let it sit for 2 minutes. This process will help the eggplants maintain their color and texture and not fall apart.

For the filling of the stuffing, first fry the onion and garlic in olive oil.

Then fry the tomato paste and continue cooking.

Add the previously washed and sorted rice, hot water, salt, sugar and spices and let it cook.

After draining the water, let the stuffing you prepared rest for 5 minutes.

Then stuff the eggplants and place the eggplants side by side in the pot.

Add enough boiling water and lemon juice to cover them and cook in a controlled manner for 30 minutes.


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