Yalandji Dolmas

Ingredients

• a little rice
• beef
• wrapped round with a thin vine leaf
• rather aromatic in taste

Method

1. 1

   Wrap a mixture of rice and beef, seasoned with aromatic spices, in vine leaves, forming balls the size of a walnut.

2. 2

   Serve hot or cold.

As published

This recipe was extracted from The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 193. The excerpt below is the record exactly as published.

A little rice and beef, rather aromatic in taste, is wrapped round with a thin vine leaf, in balls the size of a walnut, and eaten either hot or cold. This is called Talandji Dolmas. Taourt or Lait Caille is a milk curd, rather like what is called Dicke Milche in Germany. Aubergines are eaten in Turkey 359 every form ; one method of cooking them, and that one not easily forgotten, is to smother a cold aubergine in onion, garlic, salt, and oil ; this is named Tmam Bayldi. Keinfte are small meat-balls tasting strongly of onions. Loufer fish, fried or grilled ; Plaki fish, eaten cold ; Picti fish in aspic ; small octopi stewed in oil ; the Espadon , or sword-fish, grilled ; Mousaka , vege- table marrows sliced, with chopped meat between the slices and baked ; Tachni , meat stewed with celery and other vegetables ; Kebap , w kabobs ” with a bay- leaf between each little bit of meat ; Kastanato , roasted chestnuts stewed in honey, and quinces treated in the same manner ; vermicelli stewed in honey ; and pre- serves of rose leaves, orange flowers, and jessamine — all are to be found in the Turkish cuisine. The Turk is the best sweetmeat maker in Europe, and a tin of rose-leaf jam, or a wooden box of Rahat Lakoum, freshly made, is always an acceptable gift to take home to England to any household. The Roti Kowzoum is lamb impaled whole on a spit like a sucking-pig, which it rather resembles in size, being very small. It is well over-roasted and sent up whole. I am informed on the best authority that when a host wishes to do you honour he tears pieces of!' it with his fingers and places them before you, and you have to devour them in the same manner. I herewith give a typical Turkish dinner : — Duzico. Hors d’ceuvre. Yalandji Dolmas

Cook this with the app: pantry check, scaling, and the assistant.