History

A Greek and Armenian Istanbul tradition rooted in the late Ottoman period, midye dolma is sold by hand-cart sellers across Beyoğlu, Karaköy and Eminönü. The street version remains the canonical one; most restaurant attempts undersell the spice mix.

Common allergens: Shellfish

Make it at home

Yield Serves 4 as a starterHands-on 45 minTotal 1 hr 30 minDifficulty Intermediate

Ingredients

  • 1 kg black mussels, cleaned and beards pulled
  • 200g short-grain rice, rinsed
  • 1 medium onion, very finely chopped
  • 3 tablespoons olive oil
  • 2 tablespoons pine nuts
  • 2 tablespoons currants, soaked in warm water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • Salt and black pepper
  • 400ml fish stock or water
  • 2 lemons, in wedges, to serve

Method

  1. Toast the pine nuts in olive oil until golden, add onion and soften, then stir in rice, currants, cinnamon and allspice for 2 minutes.
  2. Add half the stock, cover and cook 12 minutes until the rice is plump but not fully cooked.
  3. Open each mussel with a small knife, taking care not to detach the shells, then stuff with a teaspoon of rice and close.
  4. Pack the mussels tightly hinge-down in a pan, add the remaining stock, weight with a plate and steam 25 minutes.
  5. Cool to room temperature, serve with lemon wedges and a slice of bread.

Tip from the editors. Eat at room temperature, not chilled, so the spice cinnamon notes lift. A squeeze of lemon at the table is structural, not optional.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat midye dolma (stuffed mussels)

Midye dolma (stuffed mussels) in Istanbul

More cities are in research. Want midye dolma (stuffed mussels) covered somewhere specific? Tell us where you want to eat.

Browse all dishes →