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, D and R were popping in and out of the Turkish import store in the same arcade. D 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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