Midye dolma · Turkish stuffed mussels
Squeeze.
Scoop.
Repeat.
Mussels stuffed with spiced rice and finished with fresh lemon. Made in Western Massachusetts.
Our story
The Turkish cousin of the stuffie
Grew up on stuffies? Then you already get it. Around New England, quahog shells get packed with savory stuffing and baked. On the streets of Istanbul, mussel shells are filled with spiced rice and handed over with a wedge of lemon.
Same idea, different shell. Midye dolma (say it MEED-yeh dohl-MAH) is one of Turkey’s favorite street foods, and now it’s made right here in the 413.
“Bizden yiyen kralından yemez.”
Once you’ve had ours, even the king’s won’t do.
How to eat it
Three steps. One bite.
1
Open
Twist the shell open. The top half comes right off.
2
Squeeze
Add a good squeeze of fresh lemon over the rice.
3
Scoop
Use the loose shell as a spoon. One bite, then grab the next.
Follow @massmidye
Fresh batches and behind-the-shell videos.