How to make TOMATO DOLMA -
A traditional Turkish dish – tomatoes stuffed with soya granule mixture
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Tomatoes (टमाटर), Olive oil (ऑलिव आइल)
Cuisine : Turkish
Course : Snacks and Starters
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For more recipes related to TOMATO DOLMA checkout Tomato Cheese Sandwich, Tomato Egg Cup, Sweetcorn Chilli Salsa Stuffed Tomatoes, Banarsi Tamatar Chaat . You can also find more Snacks and Starters recipes like Crispy Chicken Sticks Semolina Crusted Squids Mushroom Popcorn Cheesy Pita Triangles
TOMATO DOLMA Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 26-30 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for TOMATO DOLMA Recipe
Tomatoes 4 large
Olive oil 1 tablespoon
Onions finely chopped 2
Garlic finely chopped 1 tablespoon
Carrot grated ½
Salt to taste
Soya granules soaked in warm water and drained 1 cup
Tomato puree 2 tablespoon
Vegetable stock 1¼ cup
Black peppercorns Crushed to taste
Short grained rice soaked and drained ¼ cup
Parsley (curly) 4-5 sprigs
Butter 2 tablespoon
Method
Step 1
Preheat oven to 180º C. Heat olive oil in a non-stick pan.
Step 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.
Step 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.
Step 4
Add tomato puree, ¼ cup vegetable stock, crushed peppercorns, rice, parsley and butter and mix well. Cook for 8-10 minutes.
Step 5
Stuff the tomato cups with the rice mixture and cover each with the reserved top slices of tomatoes.
Step 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.
Step 7
Arrange the tomato dolmas on a serving platter and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
