Dolmas

Dolmas, or Dolmades typically comprise rice, peppers, herbs and spices, which are wrapped in a vine or cabbage leaf and then simmered in a fragrant lemon and olive oil-based broth. Although their exact origins are unknown, it is thought they derive from Thrion, an Ancient Greek dish consisting of fig leaf-wrapped, sweet goats cheese, whilst today, variants are found throughout Mediterranean Europe; the Middle East; Central Asia; the Southern Balkans, and the Caucasus, including in Azerbaijan, where their ubiquity and centrality to local food culture has led to their inclusion on UNESCO’s Intangible Cultural Heritage list.

Makes approx. 30 dolmas

Ingredients

200g of vine leaves in brine

300g of green grapes

2 brown onions, quartered

1 bulb of garlic

1 lemon, sliced

2 lemons, juiced

120ml of olive oil

For the filling

2 tbsps of olive oil

2 brown onions, finely chopped

6 tbsps of Turkish red pepper paste

3 tsps of dried mint

1 tsp of garlic powder

1/2 tsp of cinnamon powder

2.5 tsps of sea salt (1.5 tsps of table salt)

250g of risotto rice

2 lemons, juiced

Instructions

Blanch the vine leaves in boiling water for 10 minutes. Run the vine leaves under cold water and drain. Set aside to stuff later.

For the filling, add 2 tbsps of olive oil to a large frying pan and cook the onions until soft and translucent. Add the pepper paste, dried mint, garlic powder, cinnamon, and sea salt. Add the rice and mix well to coat all over. Pour in the lemon juice and 240ml of water and leave to cook until the liquid has been absorbed and the rice mixture is sticky. Spread the contents of the rice mixture onto a large tray or plate to cool.

Preheat your oven to 180°C.

To assemble your dolmas, place a vine leaf on a flat surface, shiny side facing down and pat the leaf dry with a paper towel. Ensure the thick stem is cut out of the leaf. Add approx. 1 heaped tsp of the filling (depending on the size of the leaf) in the middle of the leaf near the stem edge. Fold both sides of the leaf towards the middle, and then fold the stem end up and over the filling and roll like a small sausage. It is important to make sure that the filling is completely sealed to avoid leaking and losing flavour, but also make sure you don't roll them too tight as the rice will expand as it cooks.

Layer any left over leaves across the bottom of an ovenproof dish (20cm diameter) that will contain the dolmas and cooking ingredients snugly. Scatter half the lemon and onion slices, garlic, and grapes across the dish. Cover with the dolmas in a tight layer, then the rest of the lemon and onions slices, garlic, grapes, and remaining leaves.

Pour over the lemon juice and olive oiland place the pan on the hob. Bring to the boil and then gently simmer for 5 minutes. Top the pan up with a little water (approx 240ml) until the dolmas are just covered. Place a 20cm disk of greaseproof paper directly on top of the leaves, cover tightly with a lid.

Place in the centre of the oven for 30 minutes, or until the rice is cooked through.

Allow the dolmas to cool in the pan before removing them (for best results leave them overnight) and discard any vine leaves used to line the pan. Store the dolmas for up to 2 days in a tupperware in the fridge.

Poppy MistJune 26, 2020