INGREDIENTS
Giblets
- 400 g turkey giblets, liver and heart
- 50 ml olive oil or 40 g butter
Vegetables & aromatics
- 2 large onions, 300 g, finely chopped
- 3 garlic cloves, 10 g, crushed
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 tsp salt, or to taste
- 1 bay leaf, optional but traditional
- 15 g fresh parsley, finely chopped
Bread
- 200–250 g rustic bread or kulac
- 150 ml broth, from giblets or chicken stock
- Optional traditional additions
- 30 g pine nuts
- ½ tsp sweet paprika
EQUIPMENT
- Pot
- Deep pan or saucepan
- Knife
- Cutting board
- Wooden spoon
- Baking dish optional
METHOD
Prepare the giblets:
- Cut the giblets into small cubes (not minced).
- Boil them in salted water for 15–20 minutes until tender.
- Reserve the broth.
- Drain and set aside.
Build the base:
- Heat the olive oil or butter in a deep pan.
- Add the onions and sauté over medium heat for 8–10 minutes until soft and sweet.
- Add the garlic and stir for 30 seconds.
- Add the giblets and sauté for 5–6 minutes until aromatic.
Season:
- Add oregano, pepper, bay leaf and paprika if using.
- Mix well.
- Pour in 150 ml of the reserved broth.
Add the bread:
- Either crumble the bread roughly or cut into small pieces and lightly soak.
- Add to the pan and mix gently.
- The mixture should be moist but not wet.
- Add more broth if needed.
Finish:
- Remove from heat.
- Stir in the parsley and pine nuts if using.
- Taste and adjust salt.
NOTES
- Authentic dollme is never dry.
- The bread must absorb the broth and fats from the giblets.
- Texture should be rich, soft and aromatic.
