By eatmundo · July 5, 2026
🇹🇷AI-generated imageSame ingredients, elsewhere in the world
9 matchesDishes from other countries' kitchens, made from the same core ingredients as Enginar Dolması (Stuffed Artichokes in Olive Oil). The percentage is the share of ingredients the two recipes have in common.
Pitaroudia: Rhodian Chickpea FrittersIn Greece · same ingredients59%
Savory Greek Pumpkin and Feta Pie (Kolokythopita)In Greece · same ingredients57%
Carciofi alla Romana (Roman-Style Artichokes)In Italy · same ingredients56%
Enginar Dolması is an elegant and refreshing Turkish dish, featuring tender artichoke hearts generously stuffed with a fragrant mixture of rice, fresh herbs like dill, parsley, and mint, all cooked gently in olive oil with a hint of lemon. It's a delightful vegetarian specialty often enjoyed cold as a meze.
According to eatmundo's ingredient comparison, the closest dish to Enginar Dolması from another cuisine is Pitaroudia (Greece): the two share 59% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Carefully trim 4 fresh globe artichokes: remove the tough outer leaves, cut off the top third, trim the stem, and scoop out the fuzzy choke with a spoon. Immediately rub the cut surfaces with half a lemon to prevent discoloration. Squeeze the remaining juice of that lemon half into a bowl of cold water and keep the artichokes in this lemon water while you prepare the stuffing.
- 2
In a medium bowl, combine 120 g of washed short-grain rice, 1 finely diced medium onion, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, and 2 tablespoons chopped fresh mint. This aromatic blend is the heart of your stuffing.
- 3
Add 1/4 cup of good quality olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon of granulated sugar to the rice mixture. Mix thoroughly until all ingredients are well combined and the rice is evenly coated with the oil and seasonings.
- 4
Drain the prepared artichokes and gently stuff each cavity with the seasoned rice mixture, pressing lightly. Be careful not to overfill, as the rice will expand during cooking, ensuring a perfect texture.
- 5
Place the stuffed artichokes snugly, stuffing side up, in a pot just wide enough to hold them. Pour in 500 ml of hot water, the remaining 1/4 cup of olive oil and the juice of 1 lemon, and season with a pinch of salt. The liquid should come about halfway up the artichokes. If it does not, use a smaller pot.
- 6
Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot tightly and simmer for 40-50 minutes, until the artichokes are fork-tender, the rice is fully cooked and most of the liquid has been absorbed. Check once halfway through. If the pot is nearly dry, add a few tablespoons of hot water. Do not rush this step; slow cooking develops the flavors.
- 7
Let the stuffed artichokes cool completely in the pot to allow the flavors to meld beautifully. Serve them chilled, garnished with a generous sprinkle of fresh dill and wedges cut from the remaining lemon half, often as a light main or a delightful meze.
Frequently Asked Questions
What is Enginar Dolması?
Enginar Dolması is a Turkish vegetable dish consisting of globe artichokes stuffed with a mixture of onions, herbs such as parsley, dill, and mint, lemon, and seasonings. It is prepared with olive oil and typically served cold or at room temperature as a meze or appetizer.
Which type of artichoke is best for Enginar Dolması?
For authentic Enginar Dolması, use fresh, whole globe artichokes. Their sturdy leaves and large heart are ideal for stuffing and holding their shape.
What kind of rice should I use for the stuffing and does it need to be pre-cooked?
Short-grain rice, such as Baldo or Arborio, works best for its creamy texture. It's typically added raw to the stuffing and cooks within the artichoke.
How can I tell when the stuffed artichokes are perfectly cooked?
The artichokes are done when a knife or fork easily pierces the base of the heart and the outer leaves can be pulled off with little resistance, without being mushy.
How do I prevent the artichokes from turning brown while preparing and cooking?
To prevent discoloration, immediately rub cut surfaces with lemon and submerge the artichokes in a bowl of cold water with lemon juice until ready to stuff and cook.
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