Wednesday, May 03, 2006

Ms Baker and Dolma

Ms Baker has posted a recipe for one of my favourite dishes back in Istanbul. Dolma is stunning ... wish me luck in the creating because I've heard rumours of difficulties for those of us outside Ms Baker's cooking goddess league.


The Wandering Turk said...

Aw - you can totally do it, it's actually pretty easy to do. You just have to not care about exact measurements - that's the key to good cooking (I guess unless you're making a nuclear device). And what is this business about Arabic dolma? It's actually sarma - not dolma! Dolma are stuffed peppers. I've got a far better recipe I'll send you - Turkish style! :-)

Ms.Baker said...

Dear Di-

I can't wait to hear how your adventures in Dolma making go :)

Wandering Turk -

LOL! ;) Well, we have to admit we have kind of pilfered your traditional dish and adapted it to make our own version. Culinary plagiarism I guess ;P You should taste the old fashioned Kuwaiti ( LOL!) version - done with pomegranate molasses and tamarind! So good.

In any case, Turkish food is fantastic! We have a couple of GREAT restaurants in Kuwait ! P.S. Can I have the Turkish dolma recipe too?

Ms. Baker

The Wandering Turk said...

Ms.Baker - no disrespect intended - I assure you :-). Pomegranate molasses and tamarind indeed sound good (and very different from my mom's sarma!). I'll work on translating the recipe this week and get it to both of you. It's on a food-stained, handwritten letter from my mom from a decade ago...I should probably frame it anyway.