Stuffed Turnip Roots with Ground Meat
Sample Dishes from Turkish Cuisine
Stuffed Turnip Roots with Ground Meat (Etli Şalgam
Dolması)
| Ingredients | Measure | Amount |
| Onion | 2 medium size | 150 gr |
| Parsley | 1/2 bunch | 30 gr |
| Rice | 1/3 cup | 60 gr |
| Ground Meat
(medium fat) | 1 1/2 cup | 250 gr |
| Tomatoe paste | 1 tablespoon | 10 gr |
| Salt | 2 teaspoon | 12 gr |
| Black Pepper | 1/2 teaspoon | 1 gr |
| Red pepper | 1/2 teaspoon | 1 gr |
| Mint | 2 tablespoon | 2.6 gr |
| Water | 2 cup | 400 gr |
| Margarine | 1 tablespoon | 10 gr |
| Turnip | 6 medium size | 1 kg |
Preparation
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)
| Energy | 201 cal |
| Protein | 9,1 g |
| Fat | 106 g |
| Carbohydrates | 17,4 g |
| Calcium | 64 mg |
| Iron | 1,92 mg |
| Phosphorus | 113 mg |
| Zinc | 2 mg |
| Sodium | 865 mg |
| Vitamin A | 421 iu |
| Thiamine | 0,11 mg |
| Riboflavin | 0,16 mg |
| Niacin | 2,44 mg |
| Vitamin C | 22 mg |
| Cholesterol | 29 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.