Vegetable Dolmas

Name: Vegetable Dolmas (Yalanci Dolma)
Cuisine: Turkey
Ingredients: ¼ tsp red pepper; 200 ml/7 fl oz olive oil; 25 g/1 oz currants; 450 g/15 oz onions, finely chopped; 25 g/1 oz pine nuts; 25 g/1 oz tomato purée; ¼ tsp ground black pepper; 150 g/5 oz rice; 1 tbsp caster sugar salt; ¼ tsp ground cloves; ¼ tsp ground allspice ¼ tsp ground cinnamon; a few sprigs each of parsley, dill and mint, chopped

Yalanci Dolma

Preparation info

Difficulty
Easy

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

These dolmas are called “yalancı” – imitations – because they contain no meat, the main ingredient in the stuffing of “true” dolmas.

Yalancı dolmas are served mainly on picnics, with cold buffets and as mezes, but also as a light dish for lunch.

Ingredients

For the Stuffing

150 g/5 oz rice
25 g/1

Asia
Turkey
Lunch
Starter
Mediterranean
Spicy
Gluten-free
Vegan

Method

Soak the rice in salted warm water until the water is cold. Soak the currants in plain warm water for 1 hour.

Pour the olive oil into a pan. Fry the pine nuts for 2 minutes, then add the onions and fry for 10-15 minutes until golden. Drain the rice and fry for 3 minutes. Stir in the tomato purée, then add the spices, sugar and a pinch of salt. Pour on enough boiling water just to cover.