🌚 Kelem dolmasi

📋 Ingredients

• 500g Lamb Mince
• 1 large Cabbage
• 8 oz Onion
• Pinch Salt
• Pinch Pepper
• 1/2 tsp Turmeric
• 1/2 tsp Cinnamon
• 2 tablespoons Cilantro
• 2 tablespoons Dill
• 2 oz Rice
• 2 oz Chickpeas
• 3 oz Lamb Fat
• 1 tablespoon Tomato Puree
• 3 tablespoons Water

📖 Instructions

1. First boil the rice for eight minutes
2. Meanwhile, peel and finely chop the onion
3. Then chop the herbs. The recipe didn't really say what to do with the chickpeas (also known of course as garbanzo beans), beyond soaking them overnight and rinsing them
4. I used canned chickpeas, since I've never actually seen them dried
5. I decided to chop/mash them slightly so they would better incorporate into the filling. Chickpeas (or garbanzo beans) roughly chopped Now mince the lamb (I used my mini food processor)
6. Here's where I ran into another problem: what to do with the lamb fat this recipe calls for? Mince it? Melt it? Does lamb fat even melt? I decided to mince mine
7. Thankfully, my husband doesn't actually read this blog because he'd be horrified if he knew I put fat in the dolma on purpose. Minced lamb and its good friend, minced fat
8. Ew. The ingredients for the dolma stuffing include onion, cilantro, chickpeas and turmeric. Anyway, now get your hands into all that slimy raw meat and mix in the onion, spices, chickpeas, rice, chopped herbs and fat

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