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Dolma

27 June, 2015

‘An authentic and traditional Cypriot dish, light and healthy’

Serves 15 Preparation time 1 hr. Difficulty Hard

Dolma is a popular weekend dish for all Cypriot families. It is prepared early hours in the morning by the women of the house hold and cooked for the whole family. It can be eaten cold or hot, plain or with different dishes. This dish is all-rounder that can be made to complete all occasions.

Ingredients

1 or ½ kilo of fresh vine leaves
1 or ½ kilo of fresh mince it can lamp or beef
1 cup rice washed
Water
2 onions chopped or grated
½ bunch or parsley washed and finally chopped
4 tomatoes peeled and chopped or you can use 2 tin tomatoes
2 tbsp. of tomatoes puree
2 or 3 lemons juice
½ cup of olive oil
Seasoning (black pepper, salt or any over seasoning)

Preparation:

Step 1: Wash your vine leaves, if fresh boil hot water and poach your vine leaves

Step 2: In a bowl put your mince and rice

Step 3: Add your onions, parsley, tomatoes, puree, lemon juice, olive oil and seasoning mix the mixture up

Step 4: Get one wine leave, place one tablespoon of the mixture before the middle if the vine leaf

Step 5: Roll the leaves, fold the edges inwards and complete the rolling procedure, like wrapping

Step 7:  Once you have completed all vine leaves, put some vine leafs on the bottom of the pot and then put the rest of the parcels over the top covering

Step 6: Do this to all vine leafs and place them in a round circle in the pot

Step 7:  Put a plate on top of the vine leafs and add water until it has covered the plate

Step 8: Cook them until the water has disappeared and they are soft

You could enjoy the meal with cacik or salad. Usually dolma is also made next to other dishes as it is a filling dish that can be eaten cold and warm with pita bread.