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.

INGREDIENTS

• 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.

TO SERVE HOT

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.

KAPUSKA ( RICE WITH TOMATOES AND CABBAGE )

This vegetarian dish of rice, tomatoes, cabbage, onion and peppers  is good on its own or as a side dish to accompany any meal.

YOU NEED

• 1 onion, chopped finely
• 2 -3 tbsp of olive oil
• 1 cup rice, washed
• 2 cups  finely chopped cabbage,
• 2-4 medium tomatoes, diced
• 1 cup finely diced  peppers, 
• 3 cups  vegetable stock or hot water
• 1 tbsp tomato puree
• salt and black pepper
• fresh dill and parsley, chopped finely
• Fresh lemon juice

METHOD

First  heat the oil in the pan, add the onion and cook over a medium heat for 5 minutes. Add washed rice, tomatoes, peppers and stir. Add the tomato paste and stock and boil for 2 minutes. Stir in salt and pepper and fresh herbs, turn the heat down to low and let it cook for 10-15 minutes until the rice is cooked. Add more water if necessary as it is nicer with the juice of the dish.

Garnish with fresh parsley and lemon juice just before serving.

TOMATO SOUP ( Domates corbasi )

YOU NEED

• 1 kg tomatoes, roughly chopped
• 2-3 tbsp olive oil
• 1 tbsp tomato puree
• 100 leeks, chopped
• 100 peppers, diced
• 2 cloves of garlic
• 1 small chilli ( optional )
• Handful of parsley and dill, chopped
• Salt and pepper to taste.

METHOD

First wash the tomatoes and chop them roughly. Fry the leeks in the oil until they go brown, then add the tomatoes together with the rest of the ingredients and bring the soup to boil. Turn the heat to medium and simmer for 20- 30 minutes until it is cooked. Let it cool. Now pour the soup into a liquidiser and blend until smooth. Sprinkle with parsley, season with salt and pepper just before serving.

Serve with crusty bread or pitta bread. Serves 4-6

NOTE

You can sieve the soup before liquidising it, if you don't like tomato skins.

This soup can be served hot and cold.

The ingredients are easily halved to serve 2.