Apricot and walnut dolmas

This traditional dish is from Erzurum, in eastern Anatolia, where they stuff it with walnuts. I’ve reduced the amount of syrup and boosted the stuffing with apricots. It uses the crunchy "string" pastry called Kadayıf, which means there are interesting texture contrasts between the inside and the outside.

Credit: Bree Hutchins

• makes

  20

• prep

  30 minutes

• cook

  25 minutes

• difficulty

  Mid

Ingredients

Sugar syrup

• 500 g (17 fl oz) sugar 
• ¼ lemon

Filling

• 250 g (9 oz) chopped walnuts
• 50 g (1¾ oz) dried apricot, finely chopped

Pastry

• 50 g (1¾ oz) butter
• 300 ml (10½ fl oz) milk
• 2 egg yolks
• 500 g (17 fl oz) chilled fresh kadayıf pastry
• 1 litre (35 fl oz/4 cups) vegetable oil

Decoration

• 2 tbsp chopped walnuts

Soaking time 2 minutes

Instructions

To make the syrup, put the sugar and 750 ml (26 fl oz/3 cups) of water in a saucepan over medium heat and bring to the boil. Reduce the heat, squeeze the quarter lemon into the water, and throw in the lemon skin. Simmer for 15 minutes and then remove the lemon skin and discard. Remove from the heat and set aside to cool. (Do not refrigerate.)

Put the chopped walnuts and apricots in a bowl and mix together.

Gently melt the butter in a frying pan over low heat (or microwave for 30 seconds). Transfer to a deep mixing bowl, add the milk and egg yolks and whisk to combine.

Loosen the pastry using your fingers and then roughly chop the strands. Using clean hands, take a handful of pastry and press together between your palms to make a round. Still holding the round in your palm, place 2 teaspoons of the walnut and apricot mixture in the middle and use your other hand to fold over the sides of the pastry and roll up the ends, and then squeeze into a tight tube. Dip your fist into the milk mixture, letting the pastry absorb some of the liquid through your fingers, pushing the pastry back inside your fist as it slightly expands. Shake off the excess liquid and then set aside on paper towel. Repeat with the remaining pastry to make about 20 rounds.

Heat the vegetable oil in a deep frypan over high heat. Add a drop of water to the oil. If it sizzles, the oil is ready. Carefully add the dolmas, 10 at a time, and then fry for 3 minutes until golden and crunchy. Remove with a slotted spoon and transfer into the bowl with the syrup. Leave to soak for 2 minutes, then remove and serve, decorated with the chopped walnuts.

Recipe from Anatolia by Somer Sivrioglu and David Dale (Murdoch Books, $79.99, hbk). Photography by Bree Hutchins.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.