Ingredients; (4 persons)

1 kg squid (15 - 16 cm size),

200 gr shrimp,

200 gr of fish (I prefer salmon fillet),

200 gr of mushroom,

200 gr of cheese,

1 pc onion,

1 pc tomatoes,

3 cloves garlic,

½ cup olive oil,

½ bunch fresh dill,

½ lemon juice,

salt, pepper, paprika, carbonate.



         After we cut squids’ legs we put them aside. Take out internal cartilage, eye and inside. Peel off the skin  via help of knife. We are rubbing the tubes in some water which we have added 3 - 4 teaspoons carbonate and leave 3 hours to rest. If you add mineral water, you will accelerate the process a little faster. If you can find processed squid tubes cleaned, you can pass above procedure.

         To prepare content of the dolma; we put chopped fish fillets, squid legs, shrimp, mushroom, garlic and onion onto our pan to cook until lightly browned. After chilled the mixture, we are grating cheese and tomatoes. We add finely chopped dill, lemon juice and enough salt, red pepper flakes and black pepper.

         We are filling our mixture into our squid tubes and close mouth with toothpick. We dip the tubes in olive oil and grilled. We serve hot with season salad.

         Alternatively we can put rice, currants and pine nuts into the mixture. In this case before grilling tubes need to boiled to cook the rice. Another alternative for the mixture; we can fill our dolma with curd, cheese and dill as we showed in the picture.

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