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.

EZO GELIN SOUP (EZO GELIN CORBASI)

INGREDIENTS

• 1 small onion, chopped finely
• 1 tbsp olive oil
• 2 tsp flour
• 3 cups stock or water
• 5 tbsp red lentils
• 1 tbsp rice
• 2 tsp tomato puree
• salt and pepper
• dried mint to serve

1) Cook the onion in a dip pan with the oil until it is lightly browned and soft. Add the flour and mix. Add the water or stock slowly making sure we don't have any  lumps and mix well with flour and onion. Bring it to boil.

2) Wash the lentils and rice together and add into the pan. Mix the tomato puree with little water and pour it into the boiling pan. Turn the heat to medium and cook for 25- 30 minutes or until the soup is cooked.

3) Turn the heat off and add salt and black pepper to taste. Serve it with sprinkled dried mint. Serves 4.

KABAK CORBASI ( COURGETTE SOUP )

This an unusual but very good soup that I discovered recently. I wasn't a big fan of courgettes but I have changed my mind now. Hope you enjoy it too.

INGREDIENTS

• 2 courgettes
• 3 cups of water
• pinch of salt
• 1 egg
• 3 tbsp yogurt
• 1 tbsp flour
• 2 tsp dried mint
• 1 tbsp olive oil or butter
• 1 tsp paprika or chili pepper

First wash and peel the courgettes and grate them. Place the grated courgettes into a pan with the water and the salt. Bring it to boil then simmer on medium heat for 10 minutes until courgettes are cooked. While still simmering, mix egg, yogurt and flour in a bowl and mix it well. Transfer  this mixture into the pan of courgettes and stir. Cook it all together for  further 5- 7 minutes. Add more water if needed. Sprinkle the dried mint and take the soup of the heat. Melt the butter in a small frying pan, add paprika or hot pepper flakes and drizzle over the soup. Serve with crusty bread.