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| Region or state | Turkey |
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Stuffed mussels (Turkish : Midye dolma [1] ) or Midye is a generic name for plump orange mussels that contain herbed and spiced rice. Midye dolma is a popular and common street food snack in the coastal cities of Turkey.
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| Region or state | Turkey |
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Stuffed mussels (Turkish : Midye dolma [1] ) or Midye is a generic name for plump orange mussels that contain herbed and spiced rice. Midye dolma is a popular and common street food snack in the coastal cities of Turkey.
The historical preparation of midye dolma is generally attributed to Armenians in the Ottoman Empire. According to TH. Maggakis' 1888 work Bizans Salnamesi Armenians had used big mussels and prepared the dish using sheep's tail fat or "zibir yağı", a solid fat imported from Siberia. [2] Balıkhane Nazırı Ali Rıza Bey (1842–1928) also notes that in Bahariye, Kadıköy brickworks owner Şahbaz Efendi's Armenian cook was preparing stuffed mussels. [3] During the 19th century it was reported that İstanbulite Turkish women were also cooking stuffed mussels. [3]
In the 1960s, midye dolma preparation and sale came to be dominated by immigrants from Mardin, who had at the time recently immigrated to İstanbul's Galata district. In the following decades they have kept the market share and today, most of the food carts are still being operated by people from Mardin. It was noted that there are flavor differences between Armenian-style and Mardin-style stuffed mussels, the latter being more spicy. [2]
Mytilus galloprovincialis is the most commonly used mussel for midye dolma. First the shells are cleaned, removing any irregularities from the outside of the shell. The mussels are then placed in hot water, this allows the shells to separate. A mixture of rice, oil, salt and different spices is added to the shells along with the meat in the mussels. [4] The spices used vary by region. Common spices used include red pepper, currants and black pepper. [5] The shells are closed before cooking. Midye dolma typically cooks for 15 to 30 minutes on boiling heat. Once the mussels are done cooking, vendors typically let them cool for 10 minutes before serving. [4]
Midye dolma is traditionally eaten with just lemon juice squeezed over them right before consumption. The lemon juice is used for flavor and to prevent the rice from becoming dry. [1] Some places add different spices and sauces. One variation adds dried tamarind to the outside of the mussel shell. A different variation colors the mussels with squid ink to add additional flavor. Other establishments add rice made with sauteed white onions along with the meat in the mussels. [6]
Street vendors with small carts are common midye dolma sellers in Turkey. Midye dolma street vendors are not common all over Turkey. Most street vendors are found in Turkey’s coastal cities including Istanbul, İzmir and Bodrum. There are two specific locations in Istanbul which are known for their street food. Istikal Caddesi, an avenue in the European side of Istanbul and Eminönü a district near the Galata Bridge. [7] Midye Dolma carts are frequently found in those two locations along with vendors of other Turkish street food. Unlike Istanbul, there is no one place that is known for street food in Izmir. Street food is popular throughout the city and midye dolma vendors are specifically found near the water. [8] Vendors typically serve midye dolma late into the night. Street vendors typically sell midye dolma at a promotional price. In 2022, a commonly used price point is 10 dolmas for 10 liras. [9]
Aside from vendors, stuffed mussels are also found in restaurants. [10] Both casual and high end restaurants serve midye dolmas. It is common for midye dolmas to be served in small establishments alongside kokoreç, another common Turkish street food. These establishments usually have limited seating options and do not have table cloths or silverware. The process is similar to ordering at a vendor. One typically goes to the cashier themselves and also brings their food back themselves. [11] Midye dolmas are typically served as a meze, a Turkish appetizer, in high end restaurants. These restaurants are typically seafood restaurants and midye dolmas are followed by a fish course. [12]
In a 2020 study that examined the presence of microplastics (MP) in stuffed mussels sold in 5 Turkish cities, it has been reported that 100 grams of stuffed mussels on average contained around 5.8 MP pieces. The study also concluded that İstanbul had the highest MP quantity per mussel. [13]
A study from 2011 reported that approximately 50% of samples of street bought mussels from Ankara were not suitable for consumption in accordance with Turkish Food Codex due to the Salmonella sp. content. The study also found out that 30% of the samples were contaminated with E. coli , 80% with B. cereus , 76.6% with S. aureus and 13.3% with Clostridium perfringens and were not suitable for consumption. [14] Another study from 2007 showed that both lemon juice and lemon dressing use caused slight decrease in Salmonella Typhimurium as an immediate inhibitor, and this effect increased by time. [15]
In another study published in December 2021, the metal/metalloid levels in stuffed mussels were analyzed. The results showed that the levels of Cr, As, and Cd found in stuffed mussel posed a carcinogenic risk for almost all locations and consumer groups, while it was found that Pb did not pose any carcinogenic risk. [16]
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine or Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.
Meze is a selection of small dishes served as appetizers in Albanian, Bosnian, Armenian, Kurdish, Levantine, Turkish, Bulgarian, Greek, Iraqi, Egyptian, and Iranian cuisine. It is similar to Spanish tapas and Italian antipasti. A mezze may be served as a part of a multi-course meal or form a meal in itself. In non-Islamic countries, or in areas without alcohol restrictions, mezze are often served with spirits such as arak, rakia, raki, oghi or grappa.
Dolma is a family of stuffed dishes associated with Turkish or Ottoman cuisine, typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside a vegetable or a leaf wrapping. Wrapped dolma, specifically, are known as sarma, made by rolling grape, cabbage, or other leaves around the filling. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of the Ottoman Empire.
A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the cuisines of Central, Northern, Eastern and Southeastern Europe and much of Western Asia, Northern China, as well as parts of North Africa. Meat fillings are traditional in Europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. Grains such as rice and barley, mushrooms, and vegetables are often included as well. Fermented cabbage leaves are used for wrapping, particularly in southeastern Europe. In Asia, seafoods, tofu, and shiitake mushrooms or Vegeta may also be used. Chinese cabbage is often used as a wrapping.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Mesopotamia was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts.
Sarma, commonly marketed in the English-speaking world as stuffed grape leaves, stuffed vine leaves, or stuffed cabbage leaves, is a food in Southeastern European and Greek cuisine made of vegetable leaves rolled around a filling of grains, minced meat, or both. The vegetable leaves may be cabbage, patience dock, collard, grapevine, kale or chard leaves. Sarma is part of the broader category of stuffed dishes known as dolma.
Kurdish cuisine consists of a wide variety of foods prepared by the Kurdish people. There are cultural similarities of Kurds and their immediate neighbours in Iran, Iraq, Turkey, Syria, and Armenia. Kurdish food is typical of western Asian cuisine.
Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated or controlled areas.
Çiğ köfte or chee kofta is a kofta dish that is a regional specialty of southeastern Anatolia in Urfa. The dish is served as an appetizer or meze, and it is closely related with kibbeh nayyeh from Levantine cuisine.
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa.
Stuffed clams are popular in New England, especially in Rhode Island, and consist of a breadcrumb and minced clam mixture that is baked on the half shell of a quahog hard shell clam. Other ingredients typically found in the basic breadcrumb mixture are: meat such as sausage, bacon or chouriço, chili pepper, lemon juice, bell peppers, celery, onion, garlic, spices and herbs. There are many different recipes for stuffed clams; many restaurants in New England have their own variety, as do many home cooks.
Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved bell peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking.
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe.
Ladera, zeytinyağlı (yemekler) (Turkish), or bil zayt is a category of vegetable dishes cooked in olive oil in Greek, Turkish, and Arabic cuisines. The name in all these languages means "with (olive) oil".
Regional street food is street food that has commonalities within a region or culture.
Şalgam or Şalgam Suyu, pronounced "shal-gam", is a popular Turkish traditional fermented beverage from the southern Turkish cities of Adana, Hatay, Tarsus, Mersin, Kahramanmaras, İzmir and the Çukurova region. The name of the fruit is a Persian loanword meaning turnip. It is either called turnip juice, turnip water, shalgam juice, or shalgam water. The French traveler, naturalist and writer Pierre Belon described its production method in the 16th century. Şalgam is produced by lactic acid fermentation. Studies have shown that the juice of the purple carrot used in Şalgam reduces the effects of high-carbohydrate, high-fat diets in rats. It is one of the most popular beverages during winter in Turkey.
Macun is a soft, sweet and colorful Turkish toffee paste. It is a street food that may be prepared with many herbs and spices. Macun originated from spicy preparations of Mesir macunu, a traditional Turkish herbal paste from the classical antiquity period. During classical antiquity, macun was consumed as a pharmaceutical medicine. It was historically served in a round tray with separate compartments for the various flavors, a serving style that has continued into modern times. The consumption of macun is a part of some Turkish customs.
Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
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