Prawn, ginger & goji berry dolmas

Name: Prawn, ginger & goji berry dolmas
Yield: Make 8 around 24-30
Cuisine: Turkish
Ingredients: 50 ml olive oil; 30 g pine nuts, lightly toasted; 150 g long-grain rice (or use risotto rice); 20 g goji berries; 1 white onion, peeled and diced or sliced; 2 spring onions, cut into 8; 2 cloves garlic, peeled and chopped; 1 thumb of ginger, peeled and finely chopped; 1 whole lemon and 60 ml lemon juice; 1 whole lemon and 60 ml lemon juice; 50 ml anise-flavoured liqueur such as Ouzo or Pastis; 50 ml anise-flavoured liqueur such as Ouzo or Pastis; 10 ml (2 tsp) fish sauce; 150 g long-grain rice (or use risotto rice); 24-30 preserved vine leaves (plus another 12 for cooking); a small handful of mint leaves, shredded; 50 ml anise-flavoured liqueur such as Ouzo or Pastis; 8 medium-sized raw prawns, in their shells; 5 ml (1 tsp) sesame oil; 8 medium-sized raw prawns, in their shells

Preparation info

Make
8
around 24-30

Difficulty
Easy

Appears in

Fusion

By Peter Gordon

Published 2010

About

Dolmas are available in cafés and restaurants throughout Turkey and there are many types found throughout the former Ottoman empire, from Albania to Iraq and Iran. Stuffed vegetables appear in many cuisines, I’ve eaten lovely stuffed peppers in Italy, stuffed tomatoes in Provence and stuffed kumara and baby pumpkin in New Zealand. However, it was the Ottomans who are credited with wrapping stuffing in leaves, specifically vine leaves. I’ve eaten such in Greece and Turkey and they make a gre

Ingredients

Asia
Turkey
China
Starter
Snack
Pescatarian
Tibet

Ingredients

Method