Dish

Enginar dolmasi

Stuffed Artichokes

Enginar dolmasi is made by boiling artichokes until tender, then removing the leaves and stuffing them with a mixture of rice, onions, garlic, parsley, dill, mint, and lemon juice. The stuffed artichokes are then cooked in a pot with water, lemon juice, and olive oil until the rice is fully cooked. This dish is typically served cold with a dollop of yogurt on top. It is a great vegetarian option that is both filling and nutritious.

Asian cuisine› Arab cuisine› Turkish cuisine

Vegetable Dish

Origins and history

Enginar dolmasi has been a staple in Turkish cuisine for centuries. It is believed to have originated in the Ottoman Empire and has since spread throughout the Middle East and Mediterranean. The dish is often served during special occasions and celebrations.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

There are many variations of enginar dolmasi, with some recipes calling for the addition of ground meat or pine nuts. Some versions also use different herbs and spices depending on the region.

Presentation and garnishing

Enginar dolmasi can be presented on a platter with a dollop of yogurt on top and garnished with fresh herbs. The artichokes can also be arranged in a circular pattern for an elegant presentation.

Tips & Tricks

When selecting artichokes for this dish, choose ones that are firm and heavy for their size. To prevent the artichokes from turning brown, brush them with lemon juice before cooking.

Side-dishes

Enginar dolmasi pairs well with a variety of side dishes, including tabbouleh, hummus, and baba ghanoush. It is also commonly served with pita bread or crackers.