Cook with İskilip dolması
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Unsulfured Turkish apricots — tagines, baking, cheese boards
Turkish Maras pepper — oily, fruity, moderate heat like Aleppo
Essential Korean cooking — foundations, banchan, kimchi, soups
Essential Korean cooking — foundations, banchan, kimchi, soups
About
Iskilip dolması is a dish of caramelized onions, rice and lamb that was traditionally cooked in a cloth bag in a large copper pot or cauldron. During the Ottoman period, this dish was prepared to feed the Ottoman army. The dish is a regional specialty of Çorum, where it is prepared in large quantities using traditional methods and is typically served at weddings. Though it is not a dolma, It is called a dolma because it shares some similar features with some of the stuffed dolma dishes.
Molecular pairings
Pairs well with — computed from shared flavor compounds