Name: Taste of Anatolia
Address: Kopenhagener Str. 14, Berlin, 10437, DE
Telephone: 01578 5566722
Rating: 4.2

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Taste of Anatolia

Patlıcan Dolması, o berenjena rellena, es una piedra angular de la cocina turca, un plato que transforma la humilde berenjena en una obra maestra de sabor y textura. 'Dolma' proviene del verbo turco 'doldurmak' (llenar), y esta categoría de vegetales rellenos es muy querida en todo el Mediterráneo y Oriente Medio. Sin embargo, la versión turca, particularmente la que usa berenjenas secas (kuru patlıcan dolması), ocupa un lugar especial. En el verano, las berenjenas pequeñas se vacían y se cuelgan para secar al sol, conservándolas para su uso en invierno. Cuando se rehidratan, estas pieles desarrollan una textura única, ligeramente masticable y un sabor terroso concentrado.

El relleno suele ser una sabrosa mezcla de arroz, carne picada (generalmente de cordero o res), cebollas, ajo, pasta de tomate y una generosa cantidad de menta seca, zumaque y melaza de granada (nar ekşisi). La acidez de la melaza de granada combinada con la rica carne y las especias crea un equilibrio perfecto. Para una versión vegetariana (Zeytinyağılı), se omite la carne, reemplazada por más cebollas, pasas, piñones y pimienta de Jamaica, y el plato se sirve frío o a temperatura ambiente.

El Patlıcan Dolması generalmente se cocina en una olla, apretado para asegurar que mantenga su forma, a menudo junto con pimientos secos rellenos. Se cuecen a fuego lento en un caldo sabroso hasta que el arroz esté tierno. A menudo se acompaña de una cucharada de yogur espeso, que proporciona un contraste fresco y cremoso.

Berenjena rellena (Patlıcan Dolması)

Patlıcan Dolması, or Stuffed Eggplant, is a cornerstone of Turkish cuisine, a dish that transforms the humble eggplant into a masterpiece of flavor and texture. 'Dolma' comes from the Turkish verb 'doldurmak' (to fill), and this category of stuffed vegetables is beloved across the entire Mediterranean and Middle East. However, the Turkish version, particularly the one using dried eggplants (kuru patlıcan dolması), holds a special place in the hearts of gourmets. In the summer, small, varied eggplants are hollowed out and strung up to dry in the sun, preserving them for winter use. When rehydrated, these skins develop a unique, slightly chewy texture and a concentrated earthy flavor that fresh eggplants cannot match.

The filling is typically a savory mixture of rice, ground meat (usually lamb or beef), onions, garlic, tomato paste, and a generous amount of dried mint, sumac, and pomegranate molasses (nar ekşisi). The sourness of the pomegranate molasses combined with the savory meat and spices creates a perfect balance. For a vegetarian version (Zeytinyağılı), the meat is omitted, replaced by more onions, currants, pine nuts, and allspice, and the dish is served cold or at room temperature.

Patlıcan Dolması is usually cooked in a pot, tightly packed together to ensure they hold their shape, often alongside stuffed dried peppers. They are simmered in a savory broth until the rice is tender and the flavors have melded.

Serving this dish is a celebration of tradition. It is often accompanied by a dollop of thick yogurt, which provides a cool, creamy contrast to the warm, spiced dolma. Whether found in a home kitchen or a traditional 'esnaf lokantası' (tradesmen's restaurant), Patlıcan Dolması is a testament to the Turkish culinary philosophy of patience and preservation.

Patlıcan dolmasi

There was a buffet dinner for Ramadan iftar. We had very delicious dinner with lots of delicious mezes, tepsi kebabı and warm homemade turkish food, baklava. And it was only 25 euros for all you can it dinner! 
You can also buy some natural ingredients imported from Hatay, Turkey.

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