Vegetable Dolmas

Yalanci Dolma

Preparation info
    • Difficulty


Appears in

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.


For the Stuffing

  • 150 g/5 oz rice
  • 25 g/1


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.