Bayburt curd cheese dolma (sorrel leaves stuffed with curd and bulgur)
Ingredients
- 1,000 gEvelik (wild sorrel)
- 50 gButter
- 200 gOnion
- 200 gBulgur
- 10 gSalt
- 350 gWater step 2
- 1,000 gLor cheese
- 200 gClotted cream
- 150 gWater step 5
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Evelik (wild sorrel)32%
- Lor cheese32%
- Water16%
- Bulgur 6%
- Clotted cream 6%
- Onion 6%
- Butter 2%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Blanch the sorrel leaves in boiling water for one boil, just until soft.
Fry the onions in 10 g of the butter. Add the bulgur and salt, pour in the water and simmer over low heat until absorbed.
Put the curd cheese in a bowl, add the kaymak and the cooked bulgur mixture and blend.
Squeeze the filling into the leaves and wrap them. Arrange neatly in a greased tray.
Add the water on top and bake in a 180 °C oven.
When serving, melt the remaining butter and pour it over.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 292 (Bayburtlu Kadınlar Yardımlaşma ve Dayanışma Derneği)Accessed: November 3, 2026
Last changed: November 1, 2026