A traditional Turkish dish – tomatoes stuffed with soya granule mixture This recipe is from FoodFood TV channel

New Update
Main Ingredients Tomatoes, Olive oil
Cuisine Turkish
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 41-50 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for TOMATO DOLMA

  • 4 large Tomatoes
  • 1 tablespoon Olive oil
  • 2 Onions finely chopped
  • 1 tablespoon Garlic finely chopped
  • ½ Carrot grated
  • to taste Salt
  • 1 cup Soya granules soaked in warm water and drained
  • 2 tablespoon Tomato puree
  • 1¼ cup Vegetable stock
  • to taste Black peppercorns Crushed
  • ¼ cup Short grained rice soaked and drained
  • 4-5 sprigs Parsley (curly)
  • 2 tablespoon Butter


  1. Preheat oven to 180º C. Heat olive oil in a non-stick pan.
  2. Cut thin slices from top and bottom parts of the tomatoes. Reserve the top slices. Scoop out the pulp with a spoon to make tomato cups. Discard the pulp.
  3. Add onions and garlic to the pan and sauté till lightly browned. Add carrot and salt and mix well. Cook for 2-3 minutes. Add soya granules and mix.
  4. Add tomato puree, ¼ cup vegetable stock, crushed peppercorns, rice, parsley and butter and mix well. Cook for 8-10 minutes.
  5. Stuff the tomato cups with the rice mixture and cover each with the reserved top slices of tomatoes.
  6. Place the stuffed tomatoes in a cake tin, pour remaining vegetable stock and drizzle olive oil on top. Place the cake tin in the preheated oven and bake for 20 minutes. Reduce the temperature to 160º C and bake for 15 minutes more.
  7. Arrange the tomato dolmas on a serving platter and serve hot.

Nutrition Info

Calories 1014
Carbohydrates 115
Protein 30.7
Fat 47.9