Pairing Dolma correctly — a note on raki anise spirit

Most people overlook how much the right drink changes Dolma. I ordered it with raki anise spirit and the tangy with sumac and pomegranate elements of the dish sharpened considerably against the pairing. pomegranate molasses in particular became more prominent in a good way.

Turkish cuisine bridges Central Asian, Middle Eastern, and Mediterranean influences. The an Istanbul meyhane tavern is where you learn these pairings — they evolved together. If you've been having Dolma with the wrong drink, try it correctly once. It's a genuinely different experience. The restaurant deserves credit for getting this right.