How to make Dolmades ( stuffed vine leaves) South East Anatolian Style

Dolmades – Stuffed vine leaves – South East Anatolian Style

These sarma or dolmades as they are better known as in Australia do not resemble the slimy, oily dolmades that you’ll find in your local deli. You can learn to cook dolmades in Turkish Thyme’s cooking classes.

Ingredients Vine leaves – 150 grams 1 onion finely diced ½ tin of pureed tomato 2 tbsp pine nuts 1 tsp mixed herbs ½  tsp vegeta Lemon juice 1 1/3 cup long grain rice Pomegranate molasses 2 tbsp currents salt and pepper 1/3 cup of water 1 tsp mild Hungarian paprika Olive oil

1. Wash the vine leaves and leave to soak to remove the salt for at least 2 hours changing the water at least once.
   
2. Wash rice until the milky water is clear. Set aside.
   
3. In a frying pan, add oil and sauté the onions with vegeta, mixed herbs, paprika, salt and pepper.
   
4. Add the washed rice and cook until the rice separates and no longer sticks together (about 10-15 minutes). Add the pomegranate molasses, pureed tomatoes and lemon juice.
   
5. When the rice is half cooked, add the pine nuts and currents and cook together for another minute or so.
   
6. Place the vine leaf on a flat surface with the veins face up. Place the prepared filling to the top and fold the edges over the filling and then wrap it.
   
7. Cover the bottom of a saucepan with broken and ripped leaves. About 3-4 layers deep. Place the sarma over them.
   
8. Place a flat plate over the sarma. Heat the water and add to the pan slowly, pouring from the edge. Add some olive oil and another drizzling of pomegranate molasses.
   
9. Cover and simmer over a low heat for 45 minutes. Transfer to a serving dish when cooked. Serve with yoghurt and lemon.