Ingredients:
1 Jar of pickled vine leaves(in brine)
250 grams rice
3 onions
4 tomatoes
2 lemons
150 grams olive oil
5 grams black pepper
5 grams salt
5 grams mint
5 grams tomato paste
1 desert spoon of granulated sugar
1 glass of water
4 sticks of celery
Yoghurt
Method:
Soak the vine leaves in hot water for 10 minutes and leave them to cool. Wash and drain the rice. Thinly dice the onions and grate two of tomatoes. Add the rice to this mixture, followed by the salt, black pepper, mint, lemon, olive oil, sugar and tomato paste and mix thoroughly. Then using the vine leaves fill them and roll them into small cigar shaped dolmas. Line the bottom of the cooking pot with the four sticks of celery and place the tomato skins on top. Arrange the dolmas along the bottom of this pot and begin to fill the pot, finally cover them all with a layer of vine leaves and pour the other grated tomatoes and the remaining fluids left over from the filling mixture over them. Then add another layer of vine leaves and place a plate over them. After adding a glass of water, cook the dolma over a low heat. The dolma can be served hot or cold with yoghurt.
Bon appetite!
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Tags: cuprus olive oil, cyprus cuisne, cyprus foods, north cyprus cuisine, north cyprus foods, olive oil, yalanci dolma, yalanci dolma with yoghurt