Dock (rumex crispus) is a herb which is very common in different regions of Anatolia, but not known by many people in cities. It is known as labada or efelek in Turkish. It doesn’t require any care, just grows where it likes, and it is abundant between May and September. It is not a supermarket herb, you can just find it at local bazaars in some cities.
Although I heard its name many times, I hadn’t tried it until mom II showed it how. She was with us last week and brought several fresh herbs including a bunch of wavy and long dock leaves. I was so surprised when I saw how long these leaves were! Each of them were about 50 cm!
The most common way to cook dock is to stuff it. Mom II would stuff it with bulgur and ground beef, but I asked her to make it without bulgur this time, which is not the common way to stuff vegetables. We normally use ground beef with bulgur or rice for filling or we skip ground beef if we want to serve it cold. I saw in many English blogs that pork or meat is used plain to stuff things, and I wanted to try something similar to this. As dock leaves are narrow, long and fragile unlike grape leaves, it’s better to roll them in a triangular shape.