Türkiye
Photo: Fenerli1978, CC BY-SA 4.0, croppedMidye dolma
/midˈje dolˈma/mid-YEH dol-MAH
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- Taste
- Savory
- Made with
- SeafoodRice
History
Midye dolma are mussels stuffed with rice cooked with onion, pine nuts, currants and spices such as allspice, cinnamon and black pepper, then steamed in their shells. Street sellers carry them on trays through the evening streets of Istanbul and İzmir, opening each shell, squeezing lemon on it and handing it over, and customers keep eating until they say stop, using the top shell as a spoon. The dish comes from the Ottoman tradition of dolma, stuffed foods, and Armenian cooks in Istanbul are often credited with making it popular. It is particularly a late-night snack, after an evening out on the town.
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