How to make TOMATO DOLMA -

A traditional Turkish dish – tomatoes stuffed with soya granule mixture

Sanjeev Kapoor

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

यह रेसिपी हिंदी में पढ़ने के लिए Click Here




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


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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MasterChef Sanjeev Kapoor

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 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.