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

Germany

Allemagne

Berlin

Taste of Anatolia

Le Patlıcan Dolması, ou aubergine farcie, est une pierre angulaire de la cuisine turque, un plat qui transforme l'humble aubergine en un chef-d'œuvre de saveur et de texture. 'Dolma' vient du verbe turc 'doldurmak' (remplir). Cependant, la version turque, en particulier celle utilisant des aubergines séchées (kuru patlıcan dolması), occupe une place particulière. En été, de petites aubergines sont évidées et suspendues pour sécher au soleil. Une fois réhydratées, ces peaux développent une texture unique, légèrement caoutchouteuse, et une saveur terreuse concentrée.

La farce est généralement un mélange savoureux de riz, de viande hachée (généralement de l'agneau ou du bœuf), d'oignons, d'ail, de pâte de tomate et d'une quantité généreuse de menthe séchée, de sumac et de mélasse de grenade (nar ekşisi). L'acidité de la mélasse de grenade combinée à la viande savoureuse et aux épices crée un équilibre parfait. Pour une version végétarienne (Zeytinyağılı), la viande est omise au profit d'oignons, de raisins de Corinthe, de pignons de pin et de piment de la Jamaïque.

Le Patlıcan Dolması est généralement cuit dans une casserole, bien serré pour qu'il conserve sa forme. Il est mijoté dans un bouillon savoureux jusqu'à ce que le riz soit tendre. Il est souvent accompagné d'une cuillerée de yaourt épais.

Aubergine farcie (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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