You will relish our recipe for pazı dolması today. It is a Turkish dish that is highly healthful. Etli pazi sarma (chard leaves with ground beef) is the name of this excellent dish (also known as dolma). This flavor is best described as chard leaves with rice and ground meat. No more no less, this is definitely one of the most delicious Turkish flavors ever!
What is Really Pazı Dolması?
Turkish cuisine is well known throughout the world for its both nutritious and delicious dishes. This is especially true in the case of Etli Pazı Sarma. Rice and tender meat pieces make up the dish. You must roll it tightly in chard leaves in order to cook it properly. This is one of the most important and difficult steps to make this delicious recipe.
What is The Origin of Pazı Dolması?
The Pazı Dolması recipe is one of the oldest and tastiest ever created in Turkey. More recently than in certain Anatolian civilizations, Turkish cooks have started stuffing leaves. Making dolma, which literally translates to “to fill things,” is a part of this ancient practice that dates back to the Ottoman Empire, possibly even earlier. So, there is a long history behind this flavor.
Additionally, we can trace this custom all the way back to Persia and ancient Greece. There are now a number of contested ideas that differ from one another and make varying claims. According to one of them, Azerbaijan’s hill tribes are responsible for the creation of this delicious flavor. They were among the first nomads to establish permanent settlements and start producing their own food, which is interesting.
- 2 bunches of chard leaves (20-30 leaves)
- 25oz (700g) minced lamb or beef
- 1 yellow onion, peeled and finely chopped
- ½ cup rice (uncooked)
- 2 tbs olive oil
- ½ tsp sugar
- ½ tsp ground black pepper
- 1 tsp cumin seeds
- A tsp chopped mint
- 1 tsp chopped parsley
- 1 tsp salt
- To serve, plain Greek or Turkish yogurt
Pazı Dolması Recipe and The Way to Cook It
- The chard must first have its stems cut off and its leaves washed.
- The chard leaves must next be blanched for a few minutes, a few at a time, in boiling water. After that, remove them with a slotted spoon and immediately chill them in a colander under cold running water. Place aside.
- Mix the minced meat, chopped onion, rice, 1 tablespoon of oil, herbs, spices, and 1/2 teaspoon of salt to make your sarma filling. Use your hands to thoroughly mash up the mixture.
- Trim the thickest part of the center stem from each of your blanched, cooled chard leaves one at a time while working on a flat surface or cutting board.
- The next step is to place a tablespoon of the stuffing mixture in the center of the leaf, fold the sides over the filling, and roll the leaf into a tight cylinder (like dolma) starting at the bottom.
Rest of Other Steps to Cook Delicious Turkish Flavor
- Each sarma should be placed in a shallow pan that is ready for cooking with the overlapping edge facing the bottom of the pan as soon as it is complete.
- As you go, it’s critical to arrange the sarma in orderly rows until the pan’s bottom is covered (you can move on to a second layer if necessary). Add enough boiling water to cover the sarma by approximately 12 inches after that (1cm). This step, as you will see, is a very important and difficult one.
- Bring the water to a boil, then spread the final tablespoon of olive oil, and finally, a teaspoon of salt on top.
- After that, cover the pan and lower the heat. After that, cook the rolls over very low heat until most of the water has evaporated and they are tender.
- Last but not least, serve with plain Greek or Turkish yogurt on top.
Well… So, tell us whether or not you have tried this delicious Turkish dessert. And please keep following us for more recipes as above.