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Stuffed Turnip Roots with Ground Meat

Sample Dishes from Turkish Cuisine

Stuffed Turnip Roots with Ground Meat (Etli Şalgam Dolması)

Onion2 medium size150 gr
Parsley 1/2 bunch30 gr
Rice1/3 cup60 gr
Ground Meat (medium fat)1 1/2 cup250 gr
Tomatoe paste1 tablespoon10 gr
Salt2 teaspoon12 gr
Black Pepper1/2 teaspoon1 gr
Red pepper1/2 teaspoon1 gr
Mint2 tablespoon2.6 gr
Water2 cup400 gr
Margarine1 tablespoon10 gr
Turnip6 medium size1 kg


Remove tops of turnip roots, pare. Scoop out pulp forming 3-4 mm thick shells. Set aside. Combine ground meat, rice, finely chopped onions and parsley, mint, tomato paste, salt and peppers. Add 1/4 cup of water, mixing thoroughly. Fill turnip shells with fılling. Press a piece of turnip pulp over fılling. Arrange in a shallow saucepan side by side with open sides up. Heat remaining water. Add to dolmas. Cover and simmer for 50 minutes or until rice is tender. Remove from heat. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy201 cal
Protein9,1 g
Fat106 g
Carbohydrates17,4 g
Calcium64 mg
Iron1,92 mg
Phosphorus113 mg
Zinc2 mg
Sodium865 mg
Vitamin A421 iu
Thiamine0,11 mg
Riboflavin0,16 mg
Niacin2,44 mg
Vitamin C22 mg
Cholesterol29 mg

Regional Characteristics:

This dish is prepared in the mountain areas. Bulgur is used instead of rice or half and half. When fresh meat is not available, preserved browned meat "kavurma" is used. Rarely precooked lentil is substituted for meat. If green lentil is used, 5 tablespoons of oil is added into filling. It is served with garlic-yogurt mixture.