Turkish midye dolma recipe video

By Elizabeth Taviloglu. Turkish Food Expert

In Poultry's seaside areas, mussels full of grain really are a traditional starter, or 'meze', that comes with fish and sea food meals. These pleasing little packages have a mixture of allspice, cinnamon, pine nuts and currants that provides them a nutty, sweet flavor.

Incidents where give a spoon of Turkish coffee grains towards the filling for added flavor.

Stuffed mussels really are a must-have in the numerous fish restaurants dotting the shores of Istanbul. There is also them from street vendors who walk round the beaches throughout the summer time.

Ingredients

• About 30 large, live mussels
• 1 large onion, finely diced
• 1/2 cup/ 100 ml essential olive oil
• 2/3 cup/ 100 grams dried currants or dark raisins
• 2/3 cup/ 60 grams pine nuts
• 1 large bunch fresh dill, sprigs only, thick stems removed
• 2 cups/400 grams short-grain white-colored grain
• 3 teaspoon. salt
• 1/2 teaspoon. pepper
• 3 teaspoon. cinnamon
• 2 teaspoon. allspice
• 1 tablespoons of. sugar
• 2 cups/ 450 ml water
• Scissors
• Spool of cotton butcher's twine
• Large, shallow saucepan or grain pan with cover

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Preparation

1. Shuck the mussels raw by inserting a skinny-bladed knife between both shells and running it round the edges. Open the 2 halves but don't separate them. Leave them attached in the joint.
   
2. Remove any beard and debris departing the mussel intact. Rinse them in cold water.

Tip: Tthere shouldn't be nasty odors, stickiness or discoloration. Mussels ought to be tightly closed. Watch out for open shells.

Fry the onion within the essential olive oil before the onions are soft and reduced.

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1. Add some pine nuts and brown them.
   
2. Add the rest of the dry ingredients and blend well.
   
3. Stir within the water, then provide a boil. Cover and simmer over low heat before the water is nearly absorbed. If you have a aromatic, gooey combination of half-cooked grain you'll realize it's ready.

Stuffing:

1. Having a small spoon, fill half of every mussel generously. Close another half within the filling.
   
2. Tie each mussel shut with a bit of cotton butcher's twine.

Tip: Wrap the twine round the mussel two times before tying to help keep it safer. Getting an additional finger while getting married always helps. Synthetic twine won't act as it slips and slides an excessive amount of.

Cooking:

1. Put the mussels side-by-side inside a shallow pan. (You might need two pans to suit all of them. Never make two layers or overcrowd them.)
   
2. When the bottom has mussels, add enough water to pay for the mussels midway. Provide a boil, lessen the heat to low and canopy. Allow them to simmer gradually before the water disappears.
   
3. Keep covered as the mussels awesome lower.

Tip: Test one mussel to make certain the interior is tender. When the grain continues to be hard, add a bit more water and continue steaming.

Typically, stuffed mussels are offered cold. I favor for everyone them when they're still a little warm.

Stuffed Cabbage With Grain, Pine Nuts And Currants