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Dora's recipe: Dolmadakia yiaourtoulou me pligouri

Dora Kitinas-Gogos reveals her twist on dolmadakia, with bulgur wheat and a splash of Greek yoghurt

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Dora's recipe: Dolmadakia yiaourtoulou me pligouri
4 May 2012
Dora Kitinas-Gogos

Ingredients

1/4 cup of vine leaves
1 cup pligouri (bulgar wheat)
2 medium onions chopped finely
1/2 bunch flat leaf parsley finely chopped
2 tablespoons tomato paste
6 tablespoons olive oil
1/2 cup water
Paprika, salt and pepper to taste

Ingredients for yoghurt sauce

Yogurt
Garlic crushed
Salt to taste

Note: The amount of sauce you make is up to you so I will not give you measurements.

Method

1. If your vine leaves are fresh, you must place them in boiling water one by one just for a few seconds for them to wilt then leave in a strainer to cool and your ready to use them

2. If you are using preserved vine leaves place in water, not boiling as they are already wilted, for a minute to dissolve the brine otherwise you will have very salty food. Drain and put aside

3. In a pan add the oil, heat and sauté the onions

4. Add the pligouri and the tomato paste and stir well

5. Add the water and the rest of the ingredients mix well

6. Cook for a few minutes stirring occasionally so the pligouri will not stick

7. Put the mixture aside to cool enough so you can handle it

8. Line the bottom of the saucepan with 3- 4 vine leaves

9. Fill the vine leaves with the pligouri mixture and toll and line up in saucepan just like the traditional dolma

10. Add one cup of boiling water and cover with a plate to keep the dolma down, cover saucepan with lid 

11. Allow cooking for about half an hour

12. In the mean time make yogurt sauce, which is then served on top of the dolmades on the plate

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