Siirt Dolması is prepared by stuffing dried peppers and dried eggplants with a filling made of rice and vegetables. What makes this dish special is the use of sumac-infused water made from whole sumac berries instead of lemon, which gives it a balanced and characteristic sour flavor. With its rich ingredients and unique taste, Siirt Dolması is one of the indispensable dishes of traditional Siirt tables.


Siirt Dolması Recipe

Ingredients

  1. 10–12 dried peppers
  2. 10–12 dried eggplants
  3. 2 onions
  4. 2 green peppers
  5. 2 tomatoes
  6. Half a bunch of parsley
  7. 1½ tablespoons tomato paste
  8. 1 tablespoon pepper paste
  9. 2 cups rice
  10. Slightly more than ½ tea glass olive oil
  11. Salt, black pepper, chili flakes, dried mint
  12. Hot water

For the Sumac Water

  1. Slightly more than ½ tea glass whole sumac berries (not ground)
  2. 2 tea glasses hot water

Preparation

Boil the dried peppers and eggplants in boiling water for about 5–6 minutes. Once they soften and swell, drain and set aside.

Place the whole sumac berries in a small strainer, pour hot water over them, and let them steep to release their sour flavor into the water.

In a large bowl, combine the washed rice, finely chopped onions, finely chopped green peppers, grated or pureed tomatoes, and finely chopped parsley. Add the tomato paste, pepper paste, and spices. Finally, add the olive oil and mix thoroughly.

(Lemon is not used in this recipe; the sour flavor comes entirely from the sumac water.)

Fill the dried peppers and eggplants with the prepared stuffing, making sure they are no more than ¾ full. Gently press the openings closed and arrange the dolmas neatly in a pot. Drizzle a small amount of olive oil over the top.

Add liquid to the pot, using half plain water and half sumac water. Place a plate over the dolmas, cover the pot, and cook over medium heat.

Once the dolmas reach the desired tenderness, remove from heat and let rest for 2 minutes. Drain any excess liquid if needed and serve hot.

Note: The amount of sumac can be adjusted according to preference for a more or less sour taste.