HJ Dolmas ready for steaming

Meze for 5 people

Including: Babaganoush, Broad beans hummus, Fresh tomato & almond Dip, Dolma and flat crusty breads.

Ingredients:

• 6-8 cabbage leaves (10p)
  

  Cabbage, tomato, potato, olives

• Small bunch of mint and coriander (50p)
• 2 tomato (5p)
• Salt
• 2 big (any) potato (50p)
• 10 black olives (20p)
• Chilli flakes
• 2 tablespoon vegetable oil
• 6-8 toothpicks

Cost: £1.35.

Method:

The Dolma is usually made in Turkey with vine leaves stuffed with rice and other ingredients. For my version, I used Cabbage leaves and potato.

Since losing a % of the use on my left arm, I have learnt quite a lot about the peeling of some vegetables. Potato is one of the vegetables I no longer need to peel unless really essential… Did you know that potato skin is full of fibre and hold 20% of the nutritional value of the whole potato? I recommend reading on that.

Dolma mix

So, for my dolma. I rinsed the potato them grated them in a bowl. To that I added: Chopped mint, Olives, coriander, tomato salt and 2 tablespoons of vegetable oil. Combine and set aside.

Remove the greenest (& strongest) leaves of the

Dolma mix 2

cabbage and place in a deep bowl, then pour over it boiling water and leave it to soften for 5 minutes then remove from the water. Flick out the water and set aside to cool down for few minutes.

Once the leaves have cooled down. Lay them flat and place 1-2 tablespoons

Dolma mix 3

of stuffing on each of the leaves before rolling tightly. Now secure the roll with a toothpick. Repeat until all the leaves are done.

Place all the dolma in the steamer, cover and cook for 20 minutes.

You can serve them whole or cut in 2.

Done.