Midye Dolma

Mussels stuffed with spiced herbed rice and lemon-brightened, sold by the tray along Istanbul's waterfront.

Ingredients

• 700g lamb shoulder
• 400g rice pilaf
• a handful of finely chopped red onion
• 2 tsp cracked black pepper
• 2 tbsp unsalted butter
• 2 cucumber, chopped
• a handful of fresh mint, chopped
• a generous spoonful of plain yogurt
• 400ml chicken stock
• a pinch of sweet paprika
• 2 ripe tomatoes, chopped
• lemon wedges, to taste

Instructions

1. 1

   Prepare the rice pilaf base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the fresh mussels, eggplant, sliced scallions, and Aleppo pepper, mixing well so everything is evenly seasoned.

3. 3

   Heat olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the rice pilaf until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the fresh mussels mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the rice pilaf with the filling, a spoonful of plain yogurt, and a scattering of mint.

7. 7

   Add a final touch of butter-fried pita for extra flavor and texture.

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