Erzurum Lor Dolması with Chard and Bulgur
In Erzurum cooking, lor dolması is filled with bulgur, fresh lor cheese and kaymak, a thick clotted cream. The filling is wrapped in softened chard or dock leaves, baked and served with garlic yogurt. This home version gives weights and softens the chard over steam. It makes about 12 rolls, or 4 servings. Allow 30 minutes to prepare, about 50 minutes of cooking and 5 minutes to rest before serving. How do you keep the rolls from opening?Soften the leaves until pliable, roll without packing the filling tightly and set the rolls close together with the seams underneath. Another way to cook chardLemon Swiss chard and potato sauté · Discover Erzurum, Lor Dolması Nutrition is a catalog estimate. Sodium for salt and some values for chard, bulgur, kaymak and water are missing. Steaming water is included in the starting ingredient weight.
Ingredients
Ingredients
Step-by-Step Method
Cook the bulgur
Put 100 g bulgur, 270 g water and 2 g salt in a small saucepan. Bring to a boil, cover and simmer for 20–22 minutes, until the water is absorbed and the grains are tender to the bite. Turn off the heat and spread the bulgur on a plate to cool until warm.
Soften the chard
While the bulgur cooks, shave down the thick ribs of 300 g washed chard without piercing the leaves. Bring 150 g water to a boil under a steamer basket. Steam the leaves in two batches for 1–2 minutes each, until flexible enough to fold. Spread them on a clean towel to remove surface moisture. Discard the water left under the basket.
Fill and roll the leaves
Preheat a conventional oven to 190 °C. Mix 220 g crumbled lor cheese, 35 g kaymak and 1 g salt into the warm bulgur. Divide the filling among about 12 leaves. Put filling at each leaf’s wide end, fold in the sides and roll loosely. Grease a small baking dish with 10 g butter. Arrange the rolls snugly in one layer, seam side down.
Bake and serve with yogurt
Pour 60 g water down the side of the dish. Bake on the middle rack for 25–28 minutes, until most of the water is gone, the leaf edges are lightly browned and the center roll is hot throughout. Rest for 5 minutes. Stir 160 g yogurt with 5 g crushed garlic and 1 g salt. Spoon over the rolls and drizzle with the remaining 20 g butter, melted.
Chef's Tips & Tricks
If a leaf tears, overlap two small pieces. Spreading the bulgur helps it cool so the filling gives off less steam while you wrap it.