Midye dolma
Turkey · Middle East and North Africa
Midye dolma are mussels filled with a seasoned rice mixture. The Çanakkale regional recipe cooks onion and pine nuts in olive oil before adding soaked rice. Currants, mint, cinnamon, black pepper and allspice season the filling, which is cooked until its liquid has been absorbed. Chopped parsley and dill are mixed in after it has rested.[1]
The filling is placed inside the opened mussels, which are closed and arranged in a pot. Hot water is added and a plate holds them in place while they cook under a lid. Lemon can accompany the finished mussels.[1]
References
Sources checked:
- Midye Dolma: Çanakkale — Republic of Türkiye Ministry of Culture and Tourism / Kültür Portalı
image credit
Midye Dolma (Stuffed Mussels).jpg
- creator:
- Eylshixw0
- source:
- Wikimedia Commons
- license:
- CC BY-SA 4.0
- modified:
- Copied from Wikimedia Commons, tightly cropped/resized, and re-encoded as a local JPEG for Gochizu review; no dish content edits.
audio credit
- voice:
- marin (gpt-4o-mini-tts)
- source:
- OpenAI API Text to Speech
- license:
- OpenAI API generated audio
- modified:
- AI-generated voice audio.