#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.

Vegan marrow cakes

Marrow cakes serving suggestion

Marrow cakes serving suggestion

For 6 people (2 per person)

Ingredients:

  • 600g marrow (50p)

    raw vegetables

    raw vegetables

  • 200 carrots (5p)
  • 200g parsnips (10p)
  • 200g potato (10p)
  • 200g tomato (10p)
  • 1 Spring onion (5p)
  • 3 heaps tablespoons plain flour
  • Garlic granules
  • Black pepper
  • Salt

For serving:

  • Fresh rocket salad (£1)
  • Home pickled red cabbage
  • Beetroot dip

Cost:

The whole marrow cost £1 in the market. The carrots cost 69p in Tesco

for a packet of 15+ units. Same for the parsnips. As usual the unpriced ingredients are already in the house. Total spent: £1.90 or 32p per person.

Grated ingredients

Grated ingredients

Method:

Peel and grate marrow, carrots, parsnips and potato. Squeeze out the extra water coming out of the vegetables and place in a large mixing bowl. Set aside.

Finely cut the tomato and spring onion, add to the mix in the bowl. Now, add black pepper, salt, garlic combine well all the elements of the cake.

Now, using a table spoon, measure up a heap of the cake mix and form the cakes. Once they have all been shaped, heat 2 tablespoons of

Shaped cakes

Shaped cakes

vegetable oil in a frying pan and fry the cakes allowing 2 minutes per side.

Once all the cakes have been fried, place them on the oven grill pan wire, then place in the oven to bake and harden for 20 minutes at 160°C.

Since there are no eggs in the is mix, the plain flour and the potato starch will help to keep the cakes together and baking them will help to give it a bit more hold and hardness.

Marrow cakes

Marrow cakes

These cakes are not best reheated. But if they must be heated, they best wormed up in the oven.

Serve with your preferred dip.

I served mine with some home pickled red cabbage, beetroot dip and rocket salad.

Enjoy!