Dolma

I took a cooking class specifically to learn how to make Dolma correctly. The instructor explained why sumac is used the way it is — something I'd never understood from just eating it. The warmly spiced and complex result when you make it yourself is different. Turkish cuisine bridges Central Asian…

The best Dolma I've ever had came from a street stall, not a restaurant. The tangy with sumac and pomegranate intensity was completely different — more direct and uncompromised. Turkish red pepper paste was used without hesitation, the way it should be. Turkish cuisine bridges Central Asian, Middle…

Dolma here was solidly made — tangy with sumac and pomegranate without anything to complain about. pomegranate molasses was present and handled reasonably. But something was missing from the depth that this dish should have. the meze tradition of small shared dishes predates the main course. The a …

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 i…

Dolma at this place was fine. The tangy with sumac and pomegranate flavour was there but not distinguished. lamb mince was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. the meze tradition of small shared dish…

Dolma opened a door into a cuisine I'd previously known almost nothing about. The subtly sweet and aromatic flavours are unlike anything in my usual rotation and I mean that positively. the meze tradition of small shared dishes predates the main course. Understanding that context made the dish taste…

I've now had Dolma prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises sumac in the way the meze tradition of small shared dishes predates the main course. The warmly spiced and complex character is more pronounced and direct. The modern i…

I went in with low expectations — I'd had mediocre versions before. What I found was Dolma made with real commitment to bulgur wheat and technique. The warmly spiced and complex result was more complex and satisfying than anything I'd had before. the meze tradition of small shared dishes predates t…