Wild Garlic Dolmades
This is an adaptation of Chico Francesco’s recipe from our two-day workshop ‘End of the Silk Road’.
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
the bulgar wheat into a ceramic bowl and pour over 200ml of boiling
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
- 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.
- 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.
- 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.
- 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.