Street food Dolma — the authentic version

The best Dolma I've ever had came from a street stall, not a restaurant. The tangy with sumac and pomegranate intensity was completely different — more direct and uncompromised. Turkish red pepper paste was used without hesitation, the way it should be.

Turkish cuisine bridges Central Asian, Middle Eastern, and Mediterranean influences. The a traditional Ottoman-style restaurant setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. pomegranate juice was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.