(Almost!) Dolma

Healthy Recipes

Serves: 3-4
Prep, Cooking & Assembly: 60 mins
Type: Main Meal
Tools: Large pot, chopping board, sharp knife, manual juicer (optional), large/non-stick frying pan, frying spatula, mixing bowl, serving tray (or dish)

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C & K, carbohydrates, protein, fibre, calcium, magnesium, potassium and (per serving) is low in salt, sugar and saturated fats!

This recipe doesn’t necessarily need a huge explanation, the name really does says it all!  Traditional dolma is prepared using vine leaves, but we used some spring greens instead… and we were very happy with the end result! Spring greens are cheaper, more easily sourced (particularly because they are in season) and versatile (at least around these parts and in our kitchen!). They are also very nutritious, as we have previously mentioned here!

Traditional recipes also use white rice (sometimes with the addition of meat), currents or raisins and various other ingredients and seasoning’s (region dependent); they are then steamed and served as meze or part of a main dish!

We used wholemeal rice and figs- delicious! If you do not enjoy either, try brown long grain rice and some traditional dried fruits instead. 

We’are always up for a great recipe that uses a combination of grains and dried fruits or a just a dish with a delicious savoury rice on offer! …Check out our: Roasted Stuffed Peppers, Baked Rice , Vegan KoftesRoasted Bell peppers or Vegan Curried Rice recipes!

We went all out and made a mini Middle Eastern/Mediterranean feast (which included our homemade aubergine dip) and some houmous!

So go on, experiment and try this new kitchen challenge- it’s fantastic!

Happy cooking everyone! 🙂

 

 

Ingredients

+++++++++++++++++++++++++180g    Wholegrain rice, dried
+++++++++++++++++++++++++400g   Spring Greens
+++++++++++++++++++++++++6g        Garlic clove
+++++++++++++++++++++++++120g     Banana shallots
+++++++++++++++++++++++++100g    Chestnut mushrooms
+++++++++++++++++++++++++60g      Dried figs
+++++++++++++++++++++++++30g      Pine nuts
+++++++++++++++++++++++++6g         Fresh dill
+++++++++++++++++++++++++12g        Fresh Flat leaf parsley
+++++++++++++++++++++++++1            Lemon
+++++++++++++++++++++++++             Low-fat fry spray
+++++++++++++++++++++++++1g          Cumin, and allspice
+++++++++++++++++++++++++2g         Dried mint
+++++++++++++++++++++++++             Salt & Ground black pepper

 

Directions

Cook the rice according to the packet instructions. Drain and allow to cool.

Ours took 10 mins.

 

 

In the meantime, separate the spring green leaves from its centre. Gently wash them and trim any thick or long ends off the leaves. Peel and finely chop the shallot and the garlic. Wash, dry and dice the mushrooms.

 

 

Dice the figs. Finely chop the nuts. Wash and then zest the lemon.

 

 

Wash and roughly chop the parsley and dill.

 

 

Juice half the lemon (save the other half for later on).

 

 

Heat some low-fat cooking oil in a non-stick frying pan over a medium-low heat.

 

 

Add the shallot and garlic. Gently fry for 1-2 mins or until softened.

 

 

Add the mushrooms. Fry for a further 2 mins or until softened.

 

 

Meanwhile, place the spring greens into a steamer pot with some water. Bring to a boil. Reduce to a simmer. Steam for 3 mins or until just softened. Once cooked, drain and place them onto a plate lined with kitchen paper. Gently pat dry. (*Skip this step if you are not assembling the dolma’s straight away!).

 

 

Add the cumin, allspice and mint. Stir to coat. Remove from the heat.

 

 

Transfer into a large mixing bowl.

 

 

Add the rice, figs, nuts, lemon zest, parsley, dill and lemon juice.

 

 

Stir and thoroughly mix the ingredients. Season with some salt and pepper to taste.

 

 

Store in an air tight and resealable container. Reheat and use later on (if applicable).

 

 

 (Almost!) Dolma Assembly

Place some spring greens onto a flat surface. Pat dry.

 

 

Spoon approx. 3 tbsp of the rice mixture down the centre.

 

 

Fold up the ends.

 

 

Carefully roll the leaf until sealed. Warm and reheat in the a microwave before serving (if applicable/preferred).

 

Place into a large serving tray with a squeeze of lemon juice.

 

 

Serve as part of your meze line-up…

or as part of your Middle-Eastern/Mediterranean based meal!

 

Enjoy!

 

Refrigerate any leftovers in an air tight and resealable container (ideally within an hour after cooking); reheat and consume within 1-2 days.

Tip: When reheating, always check to make sure the rice is steaming hot all the way through and do not reheat the rice more than once. 

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Aubergine Dip

Healthy Recipes

Serves: 8*
Prep & Cooking Time: 60-80 minutes

Recipe adapted from: All TV Chefs…or in this case, Paul Hollywood!

Notes: This recipe contains: B-Vitamins, Vitamins C & E, calcium, iron, magnesium, potassium, zinc and (per serving*) is low in salt, sugar and saturated fats!

Here’s another great dip for summer! Our ‘baba ganoush-style’ dip is delicious; we have referred to it as such because ours is lacking in the ‘smokey taste’ that ‘authentic baba ganoush’ is known for!

Baba ganoush is thick Middle-Eastern dip made from aubergines (a.k.a ‘eggplants’!), that can be enjoyed as part of a Middle-eastern meal and/or with flatbreads, or with wholemeal pitta, bread sticks, crudities, salads or as part of a delicious sandwich or pasta meal!

As this was our first time preparing it, we used one of many recipes available through our favourite search engine! We slightly adjusted the quantities and used puréed garlic instead of fresh, but it still turned out great! 🙂 If you want a ‘smoother/less grainy’ consistency, we’d recommend that you remove the seeds before puréeing the aubergine… although the seeds do not affect the taste!   

 

 

Ingredients:

+++++++++++++++++++++++++780g        Aubergine
+++++++++++++++++++++++++1               Lemon
+++++++++++++++++++++++++                Fresh parsley (*optional; to be used as a garnish)
+++++++++++++++++++++++++ 30ml      Extra virgin oil
+++++++++++++++++++++++++18g          Garlic paste
+++++++++++++++++++++++++22g          Tahini paste
+++++++++++++++++++++++++                Salt

 

 

Directions:

Heat the oven to 190°C/375°F. Line a baking tray with a silicone mat or parchment paper.

 

Wash the aubergines. Prick each side gently with a fork. Place them onto the baking tray. When the oven has come up to temperature, place the tray into oven. Bake the aubergines for 30-60 minutes, or until they’re soft and slightly blackened; turn once. NB: If preferred, you can grill the aubergines…as suggested in the original recipe!

 

 

In the meantime, juice the lemon. If applicable, wash, dry and roughly chop some parsley.

 

 

Once, the aubergine’s skin has ‘blackened’ and the flesh is soft, remove it from the oven. Leave it on the tray and allow it to cool slightly.

We baked ours for 50 minutes. NB: Our skins ended up with more of a dark-brown hue rather than a blackened one.

 

 

Once cooled, slice it into halves…

 

 

…spoon out the flesh and discard the skin.

 

 

Place the oil, garlic paste, tahini and lemon juice into a food processor…

 

 

…followed by the aubergine.

 

 

Pulse until creamy and blended together (or until your desired consistency is achieved). Season it with some salt to taste.

 

 

Remove and transfer the dip into a large serving dish (if applicable) or portion out as required. Garnish it with some parsley (if applicable).

 

 

Enjoy!

 

 

NB: Refrigerate any leftovers in a resealable container; stir well before serving and it’s best consumed within 3-4 days. 🙂