Istanbul Dolmas: A Turkish Heritage Recipe

Full recipe here: http://blog.eatfeastly.com/video-recipe-dolma-istanbul-armenians/ In the Eastern Mediterranean, food is very much at the center of identity. Istanbul, historically the capital of four empires, is home to the food traditions of many ancient peoples. This dolmas (stuffed grape leaves) recipe is one that Istanbul Armenians eat during holiday celebrations. It is one of our favorite mezes, a one or two-bite wonder that is luxurious yet humble. It is the only recipe that we have not modernized, as it contains a lot of history and tradition as well as flavor. Here is how Dalida's dolmas should look, taste, and feel. They should be shiny, evenly cooked, and evenly wrapped. The leaves should fall apart upon chewing but not upon touch. The dolmas should be tart, yet not too salty. The filling should be unctuous, yet not heavy. Pine nuts should be tender, rice should be falling apart, currants should be plump, and shallots should be loaded with the flavor of the aromatics, spices, and the grape leaves.