Another fine meze!
Keep life simple this Christmas

Bulgur dolmades
Serves 6

Traditionally, made from rice. However, these lighter stuffed vine leaves encapsulate the flavours of Turkey and will come as a pleasant surprise from the very first bite.

Dolmades

24 vine leaves
160g/6oz bulgur wheat
100ml/4 fl oz boiling water
30ml/1tbsp olive oil
11/2 onions, cut lengthways
1tsp cumin seeds
100g/4oz grated smoked tofu
8 sun-dried tomatoes, finely chopped
1tsp finely chopped mint
1tsp sumak, or 1/2tsp white pepper and 1/2tsp lemon juice
1tsp coarse black pepper

1. Blanch the vine leaves in boiling water for 5 minutes to soften them. Rinse in cold water, drain and set aside.

2. Place the bulgur wheat into a bowl and pour boiling water into it. Set aside for 20 minutes.

3. Heat the olive oil and lightly sauté the onions followed by the cumin seeds. Remove from the heat and add grated tofu, sun-dried tomatoes, mint, sumak, pepper and mix well.

4. Take 2 teaspoons of the mixture and place at the top end of the vine leaf, ensuring the shiny face of the leaf is flat on the surface. Roll up into a cigar shape and secure with a cocktail stick and pack into a steamer.

5. Continue until all the leaves are used.

6. Steam for 20~25 minutes.

7. Serve with tomato relish or dairy-free yoghurt and grated cucumber.

Tomato relish

10ml/2tsp olive oil
1/2 onion, finely chopped
2 large tomatoes, skinned and finely chopped
1tsp salt
1tsp tomato purée
1tsp white wine vinegar
11/2tsp brown sugar
1tsp dried oregano

1. Heat the oil and sauté the onion. Add the tomatoes, salt and purée. Allow to simmer for 4 minutes. Add the vinegar, sugar and oregano and simmer for a further 2 minutes.

© Chico Francesco, The Citrus Tree, The Vegetarian Society, The Vegan Society