Description
An Istanbul street food specialty where mussel shells are stuffed with a pilaf flavored with cinnamon and allspice, then steamed.
Restaurants serving Midye Dolma
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mussels
- Rice
- Pine nuts
- Currants
- Cinnamon
- Allspice
Instructions
- Wash fresh mussels well, pry open the shells, leaving the meat attached to one side. Heat olive oil in a pan, sauté chopped onions and pine nuts. Add washed rice and sauté, then add currants, cinnamon, allspice, black pepper, salt, a pinch of sugar, and dill. Par-cook the rice with a little water (pilaf filling). Stuff this pilaf into the mussel shells and close them tightly. Pack them tightly in a pot, add water and olive oil, weigh them down, and steam until the rice is fully cooked. Serve completely cold.
Learn more Spice, substitutes, tips
Key spices
Sweet aroma of cinnamon and allspice
Substitutes at Japanese supermarkets
Frozen mussels in shell, White rice
Pairing
Chilled Beer(Efes)
Trivia
[Hardcore] A famous sight in night-time Istanbul where youths keep eating dozens of them on the street to their limit. A captivating street snack condensing spice and seafood umami.
Eating tips & etiquette
[Unique Eating] Handed directly by the street vendor, use half the shell as a spoon, squeeze lemon until it's soaking wet, and eat standing up!
Allergen
Seafood