Dolma, a term based on the Turkish verb 'dolmak', to fill, refers to all kinds of stuffed vegetables, meats and fish. These play a special role an the Turkish cuisine, but in pride of place is the vineleaf dolma. Stuffed with a filling of rice, herbs, and onions and cooked with olive oil, this dish is known as "Zeytinyagli Yaprak Dolmasi" or "Yalanci Dolma" and is served cold.
When cooked with a stuffing containing meat the dolma are known as "Etli dolma" and served hot. Onions and rice are essential ingredients of any stuffed dish.
25 vine leaves
one and a half cups of onions, finely chopped
one cup of spring onions, finely chopped
1 cup of olive oil
1 cup of rice
Salt and pepper
Juice of 2 lemons
Half a cup of dill, finely chopped
quarter cup of fresh mint, finely chopped
Blanch the vine leaves, drain and allow to cool.
Mix all the ingredients except the lemons and wrap in the vine leaves, forming them into roll shapes.
Place some of the vine leaves on the bottom of the pan, then place the rolls in outward radiating circles, evenly spaced and close to one another.
Gently place a plate that's not too heavy on top of the vine leaves so that they don't break open during cooking. Add the lemon juice and enough water to cover the rolls.
Boil gently until the water had been absorbed and rice cooked. Allow to cool then arrange on a plate, garnished with slices of lemon.
Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.