Why Dolma deserves more attention

Dolma rarely gets the international recognition it deserves. The richly savory complexity is genuine, not simple, and the technique involved in using pomegranate molasses correctly takes real skill.

Turkish cuisine bridges Central Asian, Middle Eastern, and Mediterranean influences. I encountered it first in a traditional Ottoman-style restaurant and that context helped me understand it properly. raki anise spirit is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Dolma is the dish to start with.