Wild Garlic Dolmades

This is an adaptation of Chico Francesco’s recipe from our two-day workshop ‘End of the Silk Road’.

This recipe is egg free
Preparation notes

Makes 30 small dolmades


100g bulgur wheat
100ml boiling hot water
60 large wild garlic leaves
2 ltrs boiling hot water for blanching
1 tbsp olive oil
1 small onion, peeled and finely chopped
75g grated halloumi cheese
4 sun-dried tomatoes, finely chopped
1 tsp cumin seeds lightly roasted
1 tsp finely chopped mint
1 tsp sumac
1 tsp coarse black pepper
Extra olive oil for drizzling

  1. Place the bulgar wheat into a ceramic bowl and pour over 200ml of boiling water. Cover and set aside for 30 minutes. Blanch the wild garlic leaves in 2 ltrs of boiling water for 1 minute to soften the central stem. Heat the olive oil and lightly sauté the onions until lightly brown.

  2. Remove from heat and add all the remaining ingredients together with the bulgur wheat, and mix well. Depending on their size, take two or three wild garlic leaves and, with the shiny side down, lay one leaf next to the other overlapping them slightly. Straighten off the stalk ends.

  3. Take 2 teaspoons of the mixture and place in the centre of the leaves at the stalk end. Fold over once and then tuck the sides of the leaves towards the centre as tightly as possible.

  4. Continue to roll, ensuring that the package is as tight as possible with nobreakages in the leaf parcel. Secure with a cocktail stick and pack into a steamer.

  5. Continue until all the leaves are used. Steam for 20-25 minutes. Place on serving dish and drizzle with olive oil. Serve with Sweet Cicely Labnah.
Copyright © The Vegetarian Society 2005.