Monday, January 13, 2014

Zeytinyağlı Elma Dolması (Turkish Stuffed Apples)

This weekend, when I was busy shooting photos for my next Edible Monterey Bay story, Dylan and Riley were popping in and out of the Turkish import store in the same arcade. Dylan sat down and went through the cookbook on the couch. He asked me to make these: Zeytinyağlı Elma Dolması, Turkish Stuffed Apples. So, I looked up the recipe and made due with what I had.... Needless to say: this is not a traditional recipe, but more of my own take on a traditional Turkish dish.

5 Braeburn apples from Gizdich Ranch
cooked arborio rice
1 T honey + some for serving
1/4 C raw pecans, chopped
1/4 C dried cranberries
ground cinnamon
ground nutmeg
ground cardamom
1 egg
olive oil

Cut off the tops of the apples using a small knife, setting the tops aside because you will use them. Core the apples cut room for a filling.

In a large mixing bowl, mix the remaining ingredients - except the olive oil.

Stuff the apples with the filling then re-cover the apples with their tops. Preheat the oven to 375 degrees. Place the apples in a baking dish and drizzle with olive oil and a splash of water. Cover with foil and roast for 40 minutes - or until the apples are softened. Uncover and roast for another 10 minutes or so. Serve with another small drizzle of honey for garnish.

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