Today we have a variety of Dolmades (stuffed vine leaves), of which there are many types across the Mediterranean and Middle East. This Turkish recipe uses Burghul, which forms a bright red and a little firey stuffing for the vine leaves. I like to use a type of Burghul available in Middle Eastern grocers, where burghul is mixed with vermicelli. Its a delicious alternative.
Use fresh vine leaves (my preference) or preserved vine leaves, but rinse the preserved ones well to get rid of any saltiness.
The recipe, which I have altered a little, comes via the SBS site which credits the book Istanbul: Recipes From the Heart of Turkey, by Rebecca Seal, for the original. Vine leaves can be stuffed with a number of fillings, but rice and burghul are the most common. The vine leaves are wrapped around the filling, and the little fat cigar-shaped dolmas are simmered in water, olive oil and lemon until the vine leaves are tender. In Turkey they are often served for mezze with yoghurt.
Similar recipes include Vine Leaves Stuffed with Goats Cheese and Pine Nuts, Vine Leaf Powder, Pecorino in Vine Leaves, Grape Leaf Encrusted Rice Pie, and Mushrooms Baked in Grape Vine Leaves.
Try also Burghul with Pinenuts and Sultanas, and Spicy Chickpea and Burghul Soup.
Browse all of our Grape Vine Leaf recipes and all of our Turkish dishes. Our Burghul recipes are here. Or explore our Early Summer recipes.
Continue reading “Spiced Burghul Wrapped in Vine Leaves | Yaprak Sarma”
Perfect for a light lunch.
While this dish can be cooked on the stove top or in the oven, it is the perfect dish for a weekend BBQ. Served with yoghurt and flatbread, it is a perfect light weekend lunch.
Use either hot or mild banana chillies. Hot Banana chillies contrast well with the more mild filling. Mild Banana chillies have a mild sweet flavour, despite their chilli-related name. They are not at all hot or spicy. And we temper the heat of the spices in the stuffing by using warming spices and only a little chilli, adjusted to your taste.
Bharwan means stuffed in Hindi. The stuffing is made from chickpea flour and spices, moistened with tomatoes. You can basically add any ingredient of your choice into the stuffing. The combination of the banana chillies and mild tangy stuffing is quite flavoursome and this dish makes a great light lunch or side dish. It is a recipe from Rajasthan in India.
Similar recipes include Baked Capsicums Stuffed with Cheesy Vegetables, Stuffed Pimentos, Baked Peppers with Cherry Tomatoes, Stuffed Okra with Onions and Spices, Stuffed Mushrooms, and Tomatoes Stuffed with Rice.
Feel free to explore our Capsicum recipes, and our Indian recipes. Our Indian Essentials are here, and Late Spring recipes can be explored here.
Continue reading “Char Grilled Banana Chillies Stuffed with Tomatoes and Spices | Bharwan Mirch”
In this okra dish, the okra are slit and stuffed with an onion-based spice mixture before being quickly sautéed and then steamed until tender. It is a delicious dish that does not pack a chilli heat punch. The spices used are gentle and warming, and it is a good dish for convincing your friends that okra is a special and wonderful vegetable.
This is a Madhur Jaffrey okra dish. She seems to have a special affinity to okra, and loves them with onions.
Are you after other Okra dishes? Try Okra with Chilli Spice Paste, Sri Lankan Okra Curry, Warm Salad of Charred Okra, and Sambar with Okra.
You can browse all of our Okra dishes, all Apricot recipes, and all of our Indian dishes. Our Indian Essentials are here. Or simply explore our Late Autumn dishes.
Continue reading “Whole Okra Stuffed with Onions and Spices”
You will really enjoy this recipe. Softened eggplants are slit and fanned, and its slices interwoven with cheese, tomatoes and peppers. They are then baked on a bed of the sweetest caramelised onions, and the cheese melts. If, like me, you use mozzarella, it oozes everywhere! Cheesey Eggplants – who can resist?
If you use a cheese that holds its shape during baking it won’t form a bed of oozy cheese but rather stay in the eggplant, but we love this oozing aspect of the dish. It is perfect for Late Autumn.
It’s a French recipe, so I suggest some French wine and a green salad, for a light lunch eaten outside on a gorgeous Autumn day sitting under a gorgeously coloured tree raining leaves. Do enjoy!
Are you looking for similar recipes? Try Pasta Bake with Cabbage and Cheese, Baked Eggplant Steaks, and Creamy Baked Sweet Potato.
Would you like more Eggplant recipes? Try Cheese and Eggplant Torte, Roasted Eggplant with a Garlic Sauce, and Persian Style Eggplant.
Browse all of our Aubergine recipes and all of our French dishes. Our Baked recipes are here. Or enjoy our Late Autumn dishes.
Feel free to browse vegetarian recipes from our first blog which was in existence from 1995 – 2006, in our Retro Recipes series.
Continue reading “Aubergines Fourrées | Baked Eggplant Stuffed with Cheese and Tomatoes”
Okra is a much maligned vegetable, which, badly cooked, falls into the same category as Brussel Sprouts. But cooked well, it is undeniably wonderful. It is the mucilaginous substance inside okra that gives the favourite okra dish of North America, Gumbo, its characteristic silky, gelatinous texture. It is an essential ingredient of Jambalaya, and a favourite of the Greek kitchen where it is served with fresh tomato and onion.
Okra also form the basis of many a good Indian curry, snack and side dish. In curries, they are often used whole, trimmed only of stalk, but keeping the conical top which is discarded at time of eating. The soft, slightly moist texture of the interior is part of its appeal.
These green-ribbed seed pods are a good supply of Vitamin A and C, calcium and iron. Eat them weekly! At the time of writing, we are conducting an #okracheck each month to track availability and price of okra in different cities.
Okra are slippery little suckers. But this recipe from the gorgeous beaches of Goa overcomes that problem by pre salting and then stuffing the okra with the Goan spicy mix called Rechad Masala. These are great little snacks or side dish to an Indian meal.
Enjoy okra? Try our Baked Okra with Gingery Tomato, Goa Fried Okra, Race Kuzhambu and Avial. Or have a look at other Goan recipes – Kidney Bean Feijoada, Potato and Sweet Potato Curry, and Sweet Surnoli Dosa.
Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series. You might also like all of our Okra recipes here. Explore our Indian recipes here. Or take some time to go through our easy Early Autumn recipes here.
Continue reading “Ladyfingers Recheio | Okra with Chilli-Spice Paste | A Recipe from Goa”
How good is okra! Misunderstood by many, if cooked well it is amazing. This recipe is a crispy, spicy dish that is perfect for a snack. Gorgeous too.
In this recipe, the okra are first salted and drained, and then marinated in a simple spice paste before being drenched in semolina and fried. The semolina makes the okra quite crispy and the spices give them a little heat. It is a simpler version of this stuffed Okra recipe.
Enjoy okra? Try our Goan Ladyfinger Recheio, Race Kuzhambu, Crispy Okra in Yoghurt (Pachadi), Okra with a Cumin and Yoghurt Sauce, and Avial.
Or have a look at other Goan recipes – Kidney Bean Feijoada, Potato and Sweet Potato Curry, and Sweet Surnoli Dosa.
You might also like read about Okra, and then browse all of our Okra recipes here. Have a look at all of our Goan recipes. Explore our Indian recipes too. Or take some time to go through our easy Early Autumn recipes. Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series.
Continue reading “Fried Ladyfingers | Fried Okra | Goa Style”
Talni Mirchi are dried chillies from Maharashtra. They are first stuffed with fenugreek and often other spices, sometimes soaked in curd or yoghurt, and dried in the sun.
To use them, they are deep fried or sauteed very briefly, then crumbled over dishes or eaten alongside the dishes that form a meal. They can also be added to a tadka or used in curd rice, with rice and dal, in raita and Koshimbir salads.
Continue reading “Talni Mirchi | Dried Stuffed Chillies”
Cooking Mushrooms on a Sunny Autumn Day
On a sunny and beautiful day in Autumn or Spring it is tempting to fire up the BBQ on the balcony, and get the field mushrooms out of the fridge.
Mushrooms cook well on Aussie BBQs (I guess these are called grills in the US). Drizzled with oil, cooked over a medium heat until softening, topped with some fresh and beautiful ingredients, and served when bubbling and sizzling. Truly a taste worthy of an outdoor meal.
Similar recipes include Stuffed Pimentos, Grilled Pecorino in Vine Leaves, Mushrooms Baked in Vine Leaves, Risotto with Mushrooms, and Slow Cooked Creamy Mushrooms.
Feel free to browse our Mushroom recipes and our BBQ recipes. Check out our easy Mid Autumn recipes.
Continue reading “Stuffed Mushrooms on the BBQ”
Not a fancy dish, Capsicums Stuffed with Kidney Beans and Feta is a comfort dish. A dish for cold Friday nights in front of the TV.
With the remains of a bag of lentils sitting forlornly on the kitchen bench, I came across a recipe for Capsicums stuffed with Kidney Beans in my pile of hand written recipes saved over years. I am also a sucker for stuffed vegetables. So when this recipe turned up, I knew that I had lunch in the bag.
This isn’t a fancy dish. It is a comfort, homely, family dish that can be served for a quick, warming lunch or with a salad for a dinner eaten in front of the TV.
You might also like to try Stuffed Pimento Peppers, Baked Peppers with Cherry Tomatoes, Drying Capsicums for Snacks, or Bhajji, Indian Vegetable Fritters.
Or browse all of our Kidney Bean recipes and all of our Stuffed recipes. Our Capsicum recipes are here. Find some inspiration in our Mid Spring recipes. Continue reading “Capsicums Stuffed with Kidney Beans and Feta”
This spice mix has lots of uses amongst non-vegetarians, but it is also great used to stuff small vegetables like okra, small zucchini, baby eggplants etc. It is hot, so just a little is used.
This is the spicy, chilli paste of Goa, a thick paste of red chillies, garlic and spices ground in vinegar. Recipes vary from household to household and village to village. It is spicy, tangy and hot.
In Goa, Rechad Masala is very common. Rechad means stuff, and comes from the Portuguese recheado.
This spice paste is used to stuff small vegetables like okra, small zucchini, baby eggplants etc. It goes particularly well with Stuffed Okra. It is a very hot paste – made from chillies with a few spices – so just a little is used. It can also used as a chilli paste, added to dishes to give them heat, or use in place of chillies in recipes. Add a little to yoghurt to make a spicy accompaniment to snacks. It keeps in the fridge for months and will freeze well.
Enjoy Goan Dishes? Try Kidney Bean Feijoada, Potato and Sweet Potato Curry, and Sweet Surnoli Dosa.
Looking for other Chilli Pastes? Try Chilli Paste, Zhug and Deeply Flavoured, Hot Chilli Jam.
Looking for more information on Chillies?
Have a look at all of our Chilli Pastes. Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series. You might also like our Goan recipes here. Or you might like to browse Stuffed recipes here. Check out our easy Mid Spring recipes.
Continue reading “Goan Rechad Masala | Rechiado/ Rechieo Paste | Chilli Spice Paste from Goa”