Midye dolma

Dish

Midye dolma

Stuffed Mussels

The mussels are first cleaned and steamed, then the meat is removed and mixed with rice, onions, pine nuts, currants, and spices. The mixture is then stuffed back into the mussel shells and baked until golden brown. The result is a flavorful and aromatic dish that is perfect for sharing with friends and family.

Jan Dec

Origins and history

Midye dolma has been a staple in Turkish cuisine for centuries, with the first recorded recipe dating back to the Ottoman Empire. It is often served as an appetizer or meze, and is a popular street food in Istanbul.

Dietary considerations

Midye dolma is not suitable for those with shellfish allergies or on a low-sodium diet.

Variations

Variations of midye dolma can include different types of rice, herbs, and spices. Some recipes also call for the addition of ground meat or vegetables.

Presentation and garnishing

Midye dolma is typically served on a platter with the mussels arranged in a circular pattern. It is often garnished with fresh herbs and lemon wedges.

Tips & Tricks

To make the dish more flavorful, try adding a pinch of cinnamon or allspice to the rice mixture.

Side-dishes

Midye dolma is often served with lemon wedges and a side of garlic yogurt sauce.

Drink pairings

A crisp white wine or a light beer pairs well with midye dolma.