Turkish Kuru Dolma with Fermented Dough Base

Method

1. In a large bowl, combine active sourdough starter with 1 tsp salt and 1 tsp sugar, let rest for 30 minutes to develop flavor
2. In a separate skillet, heat olive oil over medium heat
3. Add chopped onion and garlic, sauté until softened
4. Add ground beef and lamb, cook until browned
5. Stir in rice, salt, pepper, paprika, cumin, and coriander
6. Add water and bring to a boil
7. Reduce heat, cover, and simmer for 20 minutes
8. Roll the grape leaves around the rice mixture as usual
9. Place the stuffed grape leaves in a pot, then spread the fermented dough mixture over the top
10. Cover and cook for 15-20 minutes until tender
11. Check that the ground meat reaches 71°C (160°F) throughout before serving.