Dolma

It’s Dolma in the Levant. In English, it’s stuffed grape leaves.

If you’re familiar with Greek food, Dolmas are the Middle Eastern version of the Dolmades.

Are you looking for fibre and low in calories, along with vitamins A and K?

Then, grape leaves will be your best friend.

Ditch the unhealthy, fried and sweet snacks to replace it with a Middle Eastern delight!

Main Ingredients	Quantity
Grape leaves	300 grams
Medium grain rice	250 grams
Finely chopped onion	1 piece
Chopped tomatoes	2 pieces
Chopped Parsley	1 tablespoon
Chopped mint	2 tablespoons
Pine nut	2 tablespoons (optional)
Olive oil	2 tablespoons
Lemon juice	4 tablespoons
Salt and pepper	To taste

Honestly, you could stuff the Dolma with whatever you like! You could spice it up with chilli powder or add some minced meat! But this is the simplest way to make it ⬇️

Part 1: Preparing the dolma

Remove grape leaves from the jar and rinse them under cold water to remove excess brine.
In a mixing bowl, combine the rice, chopped onion, chopped tomatoes, parsley, mint, pine nuts (if using), olive oil, lemon juice, salt, and pepper. Mix well to combine all the ingredients.
Lay a grape leaf flat on a clean surface, vein side up, and trim off any tough stems. Place a small spoonful of the rice mixture (about 1 tablespoon) near the bottom of the leaf.
Fold the bottom of the leaf over the rice mixture, then fold the sides of the leaf inward, and roll it up tightly into a cylindrical shape.
Repeat this process with the remaining grape leaves and rice mixture until all the filling is used.

Part 2: Cooking the dolma

Arrange the stuffed grape leaves in a single layer in a large pot seam side down, packing them snugly together to prevent them from unravelling during cooking.
Pour enough water over the stuffed grape leaves to cover them completely. Place a heavy plate or lid on top of the dolma to keep them submerged in the water while cooking.
Bring the water to a boil, then reduce the heat to low and simmer the stuffed grape leaves for about 45 minutes to 1 hour, or until the rice is cooked and tender.

Once cooked, remove the dolma from the pot and let them cool slightly before serving.

You can serve them warm or at room temperature, with a side of yogurt. Or some Baba Ganoush if you’re feeling fancy!

Enjoy your homemade snack!

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Posted on February 23, 2024

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Andalouse Sauce - This Belgian Culinary Gem

The Joy of Andalouse Sauce

Oh, the delightful tang of Andalouse sauce! This Belgian culinary gem has been tantalizing taste buds for generations, and it's high time we delve into its rich, saucy history, explore its unique flavour profile, and learn how to whip up a batch in our own kitchens. So, buckle up, sauce lovers, we're off on a tasty adventure!

The History

Our journey begins in the heart of Europe, in the vibrant country of Belgium. Known for its waffles, chocolates, and, of course, its fries, Belgium is also the birthplace of the Andalouse sauce. This spicy mayo-based sauce was first concocted in the mid-20th century and quickly became a staple in Belgian cuisine, particularly as a dipping sauce for fries and meats.

But why the name 'Andalouse'? Well, it's a nod to Andalusia, a region in southern Spain known for its vibrant flavours and spicy dishes. While the sauce itself doesn't have Spanish roots, its creators were inspired by the bold, fiery flavours of Andalusian cuisine. And thus, the Andalouse sauce was born, a Belgian sauce with a Spanish twist!

The Flavour Profile

Now, let's get to the heart of the matter - what does Andalouse sauce taste like? Imagine a creamy, tangy mayonnaise base, spiked with the smoky sweetness of tomato paste, and the fiery kick of bell peppers and chili. It's a symphony of flavours that dances on your tongue and leaves you craving for more. It's no wonder that this sauce has captured the hearts (and stomachs) of food lovers worldwide!

But the beauty of Andalouse sauce lies not just in its taste, but also in its versatility. It pairs beautifully with a wide range of dishes, from fries and burgers to grilled meats and seafood. It can even be used as a salad dressing or a sandwich spread. The possibilities are endless!

Creating Your Own Sauce

Ingredients

Ready to create your own Andalouse sauce? Here's what you'll need:

1 cup of mayonnaise
1/2 cup of tomato paste
1/4 cup of finely chopped bell peppers
1 tablespoon of chili powder
Salt to taste

Instructions

Now, let's get cooking! Follow these simple steps:

In a bowl, mix together the mayonnaise and tomato paste until well combined.
Add the chopped bell peppers and chili powder, and mix well.
Season with salt to taste.
Refrigerate the sauce for at least an hour before serving. This allows the flavours to meld together beautifully.

And voila! You've just made your own Andalouse sauce. Now, all that's left is to dip in a fry, take a bite, and let the flavours transport you to the heart of Belgium. Enjoy!

The Variations

While the traditional sauce recipe is a classic, there's always room for a little experimentation. Why not try adding a dash of smoked paprika for a deeper smoky flavour? Or a squeeze of lemon juice for a tangy twist? You could even swap out the mayo for Greek yogurt for a healthier version. The world of is your oyster!

Summary

So, there you have it, folks. The joy of Andalouse sauce, in all its saucy glory. From its humble Belgian beginnings to its worldwide popularity, this sauce truly is a culinary marvel. Whether you're a seasoned chef or a home cook, we hope this playful journey has inspired you. Happy cooking!

Bakkali is your go-to online supermarket for all your cultural grocery needs. With over 6000+ ethnic products, including the finest ingredients for your Andalouse sauce, you're sure to find exactly what you need. Sourced directly from authentic suppliers, we guarantee the best prices and highest quality, delivered straight to your door the very next day.

Ishan Wijewardana

Ayran - The Refreshing Yogurt Drink

When it comes to thirst-quenching beverages, Ayran, a traditional yogurt drink, is a hidden gem that deserves to be in the spotlight. This delightful concoction, hailed from the Middle East, is a perfect blend of yogurt, water, and a pinch of salt. Let's embark on a playful journey to explore the wonders of Ayran.