#TurkishByHJ – Dolma

HJ Dolmas ready for steaming

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

    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

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

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

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.

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2 thoughts on “#TurkishByHJ – Dolma

  1. Pingback: #TurkishByHJ – Kıymalı Fasulye-Ispanak | Made By Hortense

  2. Pingback: #TurkishByHJ – Crusty bread | Made By Hortense

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