Wednesday, 25 March 2009

TOMATO DOLMAS ( Domates dolmasi )

While browsing through the fruit and vegetable isle of my local super market, I have seen these tomatoes and came up with  the idea of this tasty dish. It is not tomato season yet but these looked so full of colour and I couldn't resist them.
For this dish I used fine bulgur wheat which require no cooking.
One of the ingredients is - pomegranate juice concentrate - which is like thick syrup and tangy. It is puree pomegranate concentrate. If it is not available where you are, mixture of 2 tsp of honey or maple syrup mixed with 4- 6 tsp of balsamic vinegar will be a good substitute.
You can serve stuffed tomatoes as they are ( picture 2 ) or grill them before serving which is very nice too. It is ideal as a vegetarian dish, meze or starter.

  • 6 medium tomatoes
  • 1/2 cup fine bulgur ( bulgar ) wheat
  • 1/2 cup boiling water
  • 1 tbsp pomegranate concentrate
  • 1 tbsp pepper or tomato paste
  • 2 tsp olive oil
  • 1 tsp chili flakes
  • 2 spring onion, chopped
  • handful of fresh mint and parsley, chopped finely
  • salt and black pepper
  • oil for brushing
1) Place the bulgur in bowl and pour the boiled water over it. Cover the bowl and set aside for 10 minutes.
2) Cut the tomato tops so it acts a s a lid but don't cut it completely. Scoop the flesh out with a tea spoon. Chop the tomato flesh, spring onions, mint and parsley finely.
3) After 10 minutes of soaking the bulgur, add the onion and chopped herbs into the bowl. 
4) Add the rest of the ingredients and mix well. Then stuff each tomato with the mixture and serve cold.


Brush the tomato dolmas with olive oil and place them in an oven proof dish. Then cook the dolmas under  the pre- heated grill for 10-15 minutes. Serve immediately.

No comments: