Stuffed bread (Fodula) (nân-ı harcî) is a kind of stuffing in Ottoman cuisine. The bread of stuffed bread (dolmalık bread), which is one of the flavors of the Aegean region, is prepared from a softer dough, unlike other types of bread. Here’s recipe of fodula;
Fry 1 chopped onion in a pot with 3 tablespoons of olive oil until it turns pink.
Then add the diced meat and fry until it releases its juice and absorbs it.
Add 2 chopped carrots and 1 cup of peas, and fry like this for 2 minutes.
Add 1 teaspoon of salt, fennel, anise, 2 cups of water, and 2 chopped tomatoes. Cook over medium heat until the water is absorbed.
Cut the round whole wheat bread into a lid shape and remove the inside of the bread.
Fill the bread with the meat mixture that has absorbed the water and place it in a baking tray lined with greaseproof paper.
Heat 3 tablespoons of butter in a small pan and fry it with 2 tablespoons of island tea.
Close the lid of the bread placed in the baking tray and spread the butter with island tea on top.
After baking in a 175-degree oven for approximately 15 minutes, you can enjoy it with your loved ones. Bon appétit.
