Erzurum Şalgam Dolması was registered as a geographical indication in 2022. Its distinctive structure uses 5 mm turnip slices as the two sides of each dolma, with minced meat, rice, onion, garlic, basil, black pepper and pul biber inside. Tomato paste fried in butter flavors the cooking liquid; garlic yogurt may be added at the table but is optional.
Erzurum Şalgam Dolması — Recipe Card
Turnip-Slice Dolma with Beef and Rice
Makes 5 servings · Makes about 14–16 turnip-sandwich dolmas, serving 4–5.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Erzurum Şalgam Dolması
Slice the turnips
Cut the turnips crosswise into even 5 mm/¼ in rounds. Pair similar-size slices so every dolma will close neatly.
Parboil for ten minutes
Bring a wide pot of water to a boil. Add the turnip rounds and boil for 10 minutes, then drain carefully and spread on a tray until cool enough to handle.
Mix the raw filling
Combine the ground meat, rice, grated onion, 9 g/3 cloves garlic, dried basil, black pepper, pul biber and salt. Knead just until evenly mixed.
Build the turnip sandwiches
Take 30–40 g/1–1½ oz filling, flatten it to match a turnip round and place it on one slice. Cover with its paired slice and press gently. Repeat to make about 14–16 dolmas.
Pack the pan
Arrange the filled turnip sandwiches snugly in a wide, heavy saucepan in a single layer or slightly overlapping rows, keeping the slices paired.
Make the tomato-butter sauce
Melt the butter in a small skillet. Add the tomato paste and fry for 1–2 minutes until fragrant and brick red. Spoon it evenly over the dolmas.
Weight and simmer
Pour in enough hot water to just cover, about 900 ml/3¾ cups. Set a heatproof plate directly over the dolmas so they cannot open. Cover the pan, bring to a gentle simmer and cook for 25–30 minutes, until the turnip and rice are tender and the meat reaches 71°C/160°F.
Serve hot
Remove the plate carefully and rest the pan for 5 minutes. Serve the dolmas hot with their sauce. If desired, mix the yogurt with the remaining 6 g/2 cloves garlic and spoon it over individual portions.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-turnip-dolma-with-beef-and-rice-erzurum-salgam-dolmasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
Make it work in your kitchen
Ingredient Substitutions
These swaps change flavor or texture as described. Keep the original ingredients for the closest version of the dish.
Pul biber
Use the same amount of mild paprika for color and a gentler flavor. For heat, add a small pinch of chili flakes, then taste; chili flakes can be much hotter.
A few helpful kitchen notes
Turnip choice
Choose firm, medium turnips that yield similar-size rounds. Very large, woody roots may remain fibrous even after simmering.
Keep the pairs together
Match slices before filling and pack the pan snugly. The weighted plate is essential because the filling expands as the rice cooks.
Meat choice
The registration specifies minced meat; medium-fat beef or lamb both suit the method. Do not use extra-lean meat, which can make the filling dry.
Heat level
Medium. The registered 6 g pul biber gives noticeable warmth. For a milder household variation use 2 g; for hotter dolma use up to 8 g, without changing the other spices.
Dietary
The base dish contains meat and butter; optional yogurt adds more dairy. Rice is naturally gluten-free, but check packaged tomato paste and spices if gluten labeling matters. No coeliac-safety or cross-contact claim is made.
Optional yogurt
Garlic yogurt is a serving option in the registration, not part of the cooking liquid. Offer it separately so the tomato-butter sauce remains visible.
How to store and reheat Erzurum Şalgam Dolması
Refrigerate leftovers with their sauce within 2 hours in a shallow covered container at 4°C/40°F or below. Use within 3 days because the dish contains cooked rice and minced meat. Reheat covered on the stovetop or in the microwave until every dolma reaches 74°C/165°F. Freeze without yogurt for up to 2 months; thaw overnight in the refrigerator.
Erzurum Şalgam Dolması: questions and answers
Is şalgam the same as bottled şalgam juice?
No. Here şalgam means the fresh turnip root, cut into rounds; the fermented purple drink is a different preparation.
Do I hollow out the turnips?
No. Erzurum Şalgam Dolması sandwiches filling between two boiled round slices, which is its defining form.
Can I assemble it ahead?
You can parboil the turnips and mix the filling separately up to one day ahead, refrigerate both, then assemble and cook promptly.
Why place a plate over the dolmas?
The plate holds the turnip sandwiches together while the rice expands and the sauce simmers.
