Name: Taste of Anatolia
Address: Kopenhagener Str. 14, 10437 Berlin, Germany, Berlin, Germany
Telephone: 01578 5566722
Price range: $$

Germany

Taste of Anatolia

Patlıcan Dolması, o melanzana ripiena, è una pietra miliare della cucina turca, un piatto che trasforma l'umile melanzana in un capolavoro di sapore e consistenza. 'Dolma' deriva dal verbo turco 'doldurmak' (riempire). Tuttavia, la versione turca, in particolare quella che utilizza melanzane essiccate (kuru patlıcan dolması), occupa un posto speciale. In estate, piccole melanzane vengono svuotate e appese ad asciugare al sole. Una volta reidratate, queste bucce sviluppano una consistenza unica, leggermente gommosa e un sapore terroso concentrato.

Il ripieno è tipicamente una gustosa miscela di riso, carne macinata (solitamente agnello o manzo), cipolle, aglio, concentrato di pomodoro e una generosa quantità di menta secca, sommacco e melassa di melograno (nar ekşisi). L'acidità della melassa di melograno combinata con la carne saporita e le spezie crea un equilibrio perfetto. Per una versione vegetariana (Zeytinyağılı), la carne viene omessa, sostituita da più cipolle, ribes, pinoli e pimento.

Il Patlıcan Dolması viene solitamente cotto in una pentola, ben confezionato insieme per garantire che mantengano la forma. Vengono cotti a fuoco lento in un brodo saporito finché il riso non è tenero. Viene spesso servito con una cucchiaiata di yogurt denso.

Melanzana ripiena (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.

Taste of Anatolia

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