AUTHENTIC Gaziantep Kuru Dolma Recipe | Stuffed Dried Peppers & Eggplant Masterclass | Turkish Comfo

Описание: Dive deep into the heart of authentic Turkish cuisine with this meticulous recipe for Gaziantep Style Kuru Dolma—stuffed dried peppers and eggplants. Known for its complex spice profile, rich meaty filling, and incredibly tender texture, Kuru Dolma is the ultimate comfort dish from Southeastern Turkey. This video guides you through every professional step, from properly preparing and boiling the dried vegetables to creating the perfect savory filling packed with traditional Anatolian spices like sumac, dried mint, and Isôt pepper.

Achieving the perfect Dolma relies on controlled, slow cooking. Learn how to manage the water level, utilize traditional techniques like using a 'dalma stone' (or a plate/lid substitute) to keep the stuffing secure, and simmer the dish until the complex flavors fully marry. We provide essential *Culinary Education* tips, including exact boiling times (approx. 25 minutes for eggplant, 15 minutes for peppers) to ensure perfectly tender results every time. If you're serious about mastering *Professional Cooking Techniques* and want to recreate a signature, gourmet dish, this tutorial is for you!

FULL RECIPE INGREDIENTS:

For the Filling:
• Dried Peppers and Dried Eggplants (pre-strung)
• 2 cups Rice (washed)
• 3 medium Onions (finely chopped)
• 3-4 cloves Garlic
• 400 grams Ground Meat
• 1 tablespoon Butter
• 1 tablespoon Tomato Paste
• 1 tablespoon Sumac
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Red Pepper Flakes
• 1 teaspoon Ice-at (Isôt) Pepper
• 1 tablespoon Dried Mint
• 1 teaspoon Dried Savory
• 1 tea glass Vegetable Oil

For the Sauce:
• 1 teaspoon Tomato Paste
• Pinch of Spices
• 1 tea glass Vegetable Oil
• 3 cups Hot Water