Legion Media This is the best option if you want to cook something healthy and light with grape leaves and minced meat. No one can prove definitively where “dolma” came from, whether its birthplace ...

The balmy summers of northern Cyprus brought a glut of fruit and veg to the family table. As winter closes in, savoury cabbage dolma and a molohiya stew bring a little of that sunshine back into our ...

In our mountain village, stuffed turkey is more than a meal - it’s a family tradition passed down through generations. This ...

1 tablespoon tomato paste 1 cup cold water Full-fat, strained plain yogurt, to serve ...

Boiling the onions before stuffing them helps soften the layers, making them easier to separate and roll. The outer layers of the onions are also used as a base in the pot, preventing the dolma from ...

Seasonal courgettes as they do it in Bulgaria: stuffed into dolma with smoky bulgur wheat and tomato, fried with feta and onion into golden patties, or as a base of a lighter lamb moussaka You say ...

The dolma is a special Iraqi recipe, consisting of various stuffed vegetables including onion skins and vine leaves. Philip Juma is the founder of JUMA Iraqi supperclubs, which he hosts around London.

1. Top and tail the onions, peel and place them in a saucepan. Cover with water and boil on medium heat for 15-20 minutes. 2. While the onion is cooking, combine mince and uncooked rice into a bowl.

This dried eggplant dolma recipe is a specialty of Somer’s mother. Traditionally in Turkey, small long eggplants are cut in half, hollowed out, then put on strings and dried out in the sun. In the ...