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Easy
By Nevin Halici
Published 1989
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.
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.