Another great traditional olive oil dish : Stuffed peppers with olive oil. Olive oil dishes are cooked only with olive oil; best when we’re served cold but if you want to prefer hot, we can served hot for you; and are usually summer dishes.
In Turkey, there are two main categories of dolma; those filled with a meat mixture: minced meat (“kıyma”), onion, pinenut, rice, oil and some spices; and those filled with a rice mixture (without meat): rice, olive oil, pinenuts, currants (or dried figs/cherries), herbs (fresh parsley, dill and mint) and spices (usually allspice, cinnamon and black pepper). Meat dolma is always eaten hot; meatless ones, “zeytinyağlı dolma” (dolma with olive oil) – “yalancı dolma” (false dolma), usually at room temperature, as a meze with lemon sauce. Dolma with meat is a main course and is always served with yogurt, normally garlic-yogurt. An egg-milk based sauce is sometimes used for yaprak sarma with meat in some regions. In others (for example Tokat, Black Sea region), a natural tomato sauce is served on the plate. Common types include peppers (biber dolma), eggplant/aubergine (patlıcan dolma), artichoke (“enginar dolması”), zucchini/courgette (kabak dolma), plum (erikli dolma), collard greens (karalahana dolma), vine, chard and cabbage leaves (lahana sarma), zucchini flowers (çiçek dolma) or sun-dried eggplant dolma (Gaziantep). Tomatoes, pumpkin and some fruits such as quince, apple or melon are also used to make dolma in Turkish cuisine. Mumbar dolması is an interesting type of dolma for which the intestines of sheep are filled with a mixture of rice and meat and bean. In some regions rice is replaced or mixed with bulgur (pounded wheat). The inner part of some vegetables or fruits (which are hollowed out) can be added into the filling. Another special chapter must be opened for “dolmas” of fish and seafood in the Turkish cuisine, like mussels (midye dolma), filled squids (“kalamar dolma”) and filled mackerel (“uskumru dolma”).