Yemek.com Shares Authentic Erzurum Lor Dolması Recipe
Yemek.com has introduced food enthusiasts to a regional delicacy from Erzurum: Lor Dolması. This savory dish, featuring lor cheese stuffing wrapped in chard leaves, is highly recommended by @ferhatbora for those seeking new culinary experiences.
Lor Dolması (Serves 4)
Preparation Time: 30 minutes | Cooking Time: 30 minutes
Ingredients:
- 100 grams butter
- 2 onions
- 1 pinch of salt
- 1 cup bulgur (pilaf type)
- 1/2 cup milk
- 2 tablespoons clotted cream (kaymak)
- 2 cups lor cheese
- 1 bunch of chard (pazı)
- 1/2 tea glass of water
- 8 teaspoons of butter (for topping)
- Yogurt for serving
Instructions:
- Melt butter in a wide pan and sauté the diced onions with salt until soft.
- Add the bulgur and sauté for 1-2 minutes. Then, add the milk and clotted cream. Once the mixture thickens, remove from heat. Mix the stuffing with the lor cheese in a separate bowl and let it cool.
- Trim the long stems of the chard leaves and boil them in salted boiling water for 1 minute. Immediately shock the blanched leaves in ice-cold water, then drain.
- Place about one tablespoon of the cheese filling onto each chard leaf, keeping the shiny side facing out, and roll them like wraps. If the leaves are too large, you can cut them in half. If the veins inside the chard are too thick, flatten them gently with a spoon.
- Arrange the rolled dolmas tightly in a baking dish. Top with small pieces of butter and water. Bake in a preheated oven at 180 degrees Celsius for approximately 30 minutes, or until the tops are nicely browned.
- Serve the hot Lor Dolmas with yogurt. Garlic yogurt is also a suggested accompaniment. Enjoy!
