kazandibi
Ćzlem Warrenās new Istanbul cookbook
MIDYE DOLMASI, deconstructed
As I mentioned, I sometimes make un-stuffed mussels. Each time, I do, it transports me back to the first stuffed mussel I ate in Istanbul.
I skipped the currants (donāt like them, and donāt remember them in what I ate), went a bit heavier on the seasonings, adding a pinch of allspice and a bit of garlic. Also added the mussel juices to the rice at the end to flavor it. I was using a new-to-me brand of rice, and it got a bit soggy with my usual liquid proportion, so Iāll have to adjust for that next time. Still, this was delicious!
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Istanbul & Beyond:
Ozlem:
Iāve never seen these on a Turkish menu but damn they sound delicious! Will have to try.
Theyāre a pain to stuff ā thatās probably why 
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The only time Iāve eaten them here was at a UN bazaar last year, but I just noticed that a new Turkish place has them on the menu, so I may have to check it out.
But the un-stuffed shortcut is an easy out ā like a mussel risotto, but more flavorful.
@biondanonima did you miss the previous discussions, recipes and pics of midye dolma?
I guess I must have missed them!
Iām already salivating at the thought of having them again very, very soon 
I was just trying to think of applications for sliced lamb ā this looks good!
