Acır Dolması

Acır dolması is a traditional stuffed vegetable dish from the Southeastern Anatolia Region, particularly associated with Şanlıurfa cuisine. It is prepared by hollowing out the interior of acır, a local vegetable, and filling it with a spiced meat mixture. The vegetable, pronounced “’acır” in the Şanlıurfa dialect with the Arabic-origin sound “ayn,” serves as the primary ingredient. Acır dolması can be prepared using either fresh or dried acır; during cooking, the stuffed vegetables are arranged in a pot and weighted down with a stone or porcelain plate, then gently simmered until the liquid is absorbed. It is typically served alongside cacık or koruk salad.

Ingredients and Preparation Process

The preparation of acır dolması involves specific stages of ingredient selection and processing. For an average serving of five people, the following ingredients are used:

• 3 kg acır
• 1 kg fatty cut of meat or ground meat
• 1 soup bowl (approximately 60 g) rice
• 1 large dried onion (approximately 100 g)
• 3 tablespoons (approximately 10 g) tomato paste
• 5–6 cloves (approximately 3 g) garlic
• 4 tablespoons (approximately 5 g) crushed red pepper
• 1 bunch parsley (approximately 20 g)
• ½ bunch mint (approximately 3 g)
• ½ tea glass of clarified butter (approximately 10 g)
• 2 medium tomatoes (approximately 80 g)
• 1 teaspoon (approximately 5 g) mixed spices
• Sufficient salt (approximately 3 g)
• Adequate water

Preparation

The acır are thoroughly washed in plenty of water, their tops are cut in a ring shape, and their interiors are carefully hollowed out using a stuffing tool. It is recommended to test the bitterness of the acır before hollowing. Meanwhile, for the filling, the washed rice is collected in a wide bowl. Finely chopped meat or ground meat, tomato paste, crushed red pepper, salt, mixed spices, finely chopped onion, and garlic are added and mixed together. Then, chopped parsley and mint are incorporated, followed by clarified butter and a small amount of water, until the mixture achieves a uniform consistency.

The prepared filling is then stuffed into the hollowed acır, and their tops are sealed with thin slices of tomato. The stuffed vegetables are arranged in a pot, one on top of the other, with each covering the mouth of the one below. A stone or porcelain plate is placed on top to weigh them down. Salted water is added to the pot until it covers the acır, the lid is closed, and the dish is cooked over low heat until the liquid is absorbed. It is recommended not to disturb the dish during cooking.

Serving and Consumption

Acır dolması is traditionally served hot, commonly accompanied by cacık or koruk salad in Şanlıurfa cuisine. The flavor profile of the dish is directly influenced by the meat filling, the balance of spices, and the degree of doneness of the acır. The same recipe can also be applied using dried acır outside the seasonal period. Before use, dried acır is boiled to soften it and then stuffed and cooked using the same method.