Lor Dolmasi (Sorrel Leaves and Lor Cheese Rolls) is a traditional Turkish dish common in Bayburt and Erzurum, with a combination of sorrel leaves and lor cheese, a type of fresh whey cheese. In contrary to the name "dolma", the dish is techniquely a sarma dish, meaning "rolled dishes" instead of "stuffed".

Some versions also use swiss chards or collard greens instead of sorrel leaves, but the sorrel add a slightly sour and a hint of citrusy flavor to the dish, while the lor cheese provides a creamy and savory taste together with bulgur. More traditional versions use a wild plant called "Rumex obtusifolius", commonly known as bitter dock in English.

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Ingredients:
• 40 - 50 fresh sorrel leaves (sub for swiss chards or collard greens)
• 200 g bulgur (medium grain, for pilafs)
• 1 onion, finely chopped, 200 g
• 400 g lor cheese (sub for whey cheese, cottage cheese or ricotta)
• 200 g kaymak (sub for clotted cream, creme fraiche etc..)
• 60 g butter, 4 tbsp
• 400 ml hot milk
• 100 ml hot water
• 2 tsp salt, 10 g
• 1/2 cup chopped parsley
• 2 tsp tarragon and or basil (optional)
• ½ tsp black pepper
Instructions:
1. Wash and soak / blanch in boiling water for few seconds until soft
2. Remove and transfer into cold water, drain and set aside to cool down, trim the stems
3. Finely chop the onions and melt and heat up 2 tbsp butter in a pan
4. Add the onions, stir and cook until softened and slightly browned
5. Add the bulgur, 1 tsp salt, stir and cook for 2 minutes until combined
6. Add 400 ml hot milk, stir and cook for 10 mins until the bulgur absorbs the liquid and is softened
7. Let it rest covered for 10 mins, transfer the mixture into a large bowl, spread and let cool down
8. Add the lor cheese, kaymak, 1 tsp salt, optionally 2 tsp tarragon and 1/4 cup chopped parsley
9. Mix and gently knead until well combined and cohesive
10. Layer the leaves, the shiny side facing down, rough side with the veins facing up
11. Cut into half if the leaves are too big
12. Cut off the tip of the stems and add 2 – 3 tbsp of the filling onto the middle of the leaves
13. Fold the sides of the leaves into the middle and roll the leave to wrap the filling into a cylinder
14. Lightly oil a baking tray and layer the rolls in the tray, pour over 100 ml hot water
15. Bake in a pre-heated oven for 30 mins at 200°C / 390°F
16. Heat up a small sauce pan, add 2 tbsp butter and melt until sizzling
17. Pour over the melted butter over the dolmas and serve

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