Lahana Dolması
Using a small paring knife, cut off the largest leaves from the base (root end) of the cabbage until you have around 20-22 good-sized whole leaves.
Bring a large pan of water to the boil on the hob over a high heat and, in two or three batches, blanch the cabbage leaves in the simmering water for 2-3 minutes until they soften and wilt (which will make them easier to roll), then remove them to a large plate to cool down.
While the blanched cabbage leaves cool down, finely chop the smaller, raw cabbage leaves and the core in a food processor, or very finely dice them with a knife, and leave to one side.
Finely chop the parsley, keeping the stalks and leaves separate from each other.
Add the olive oil to a large frying pan and place on the hob over a low heat. Once the oil is hot, add the onion to the pan sprinkle in half of the salt, and soften for 12-15 minutes until lightly caramelised. Add the finely chopped parsley stalks and finely chopped cabbage to the pan, and cook with the onion for 3-4 minutes until they soften and caramelise. Add the Turkish sweet red pepper paste and 2 tbsp of the tomato purée to the pan, stirring well. Stir through the rice and pour in the chopped tomatoes. Allow the tomatoes to bubble and reduce for a couple of minutes, then turn off the heat and carefully transfer everything from the pan to a large dish to cool down for a few minutes.
Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
Once cooled, add the remaining sea salt flakes, the dried mint finely chopped parsley leaves, pomegranate molasses, lemon juice, black pepper and 1 tsp of the pul biber to the rice mixture. Mix everything together well.
Place a cabbage leaf on a large plate, with the widest part (stem pointing downwards) closest to you. Place a large spoonful (around 2-3 tbsp, depending on the size of the leaf) of the filling along the widest part closest to you, leaving the perimeter around the edges free of the mixture. Tuck in the sides, then the top of the leaf over the filling, before rolling it away from you. Place the stuffed and rolled cabbage leaf into a large casserole dish or roasting tray (around 28cm/11in in diameter if round, or 24 × 30cm/9½ x 12in if rectangular, 10cm/4in deep and preferably with a lid) with the seam facing downwards (to prevent the dolma from opening up whilst cooking). Repeat until all the leaves and filling are used up, and all the dolma are lined up in the casserole dish/tray. Scatter the tomato slices on top of the dolma.
In a large jug, whisk the crumbled stock cube and remaining 1 tbsp of tomato purée into the boiling water until fully dissolved. Whisk in the cold water, then pour all of the liquid into the casserole dish/tray. Cut out a sheet of parchment paper large enough to tuck into the sides of the dish/tray, lay it on top of the stuffed leaves, followed by a dinner plate/side plate (or two) to weigh everything down a little. Cover the dish/tray with the lid, or wrap very tightly with foil, then cook on the middle rack of the oven for 1 hour.
Remove the dish or tray from the oven and place it on a flat, heatproof surface. Very carefully remove the lid/foil, the plate(s) and the parchment paper. Turn the heat up to 220°C/200°C fan/ 425°F/gas mark 7 and pop the dish/tray back in the oven, uncovered, on the middle rack for another 20 minutes.
Add the butter to a small frying pan and place on the hob over a low-medium heat. As soon as the butter melts, sir through the remaining ½ tsp of pul biber and take off the heat.
Take the dish/tray out of the oven again, brush everything with a little of the melted pul biber better and pop back in the oven for a final 10 minutes. Take the dish out, pour over the remaining melted chilli butter and allow to rest, with the lid/foil on, for at least 30 minutes before serving.
Creamy Haydari
Add the extra virgin olive oil to a small frying pan and place on the hob over a low heat. Add the dried mint to the warm oil and let it soften for a minute or so until it becomes fragrant Remove the pan from the heat and allow to cool.
Crumble the white cheese into a medium-sized, deep, flat-bottomed dish, and break it down as much as possible using the back of a fork. Add the yoghurt to the dish, followed by most of the minty oil, reserving a little for garnish. Whisk everything together really well, then finally stir through the crushed garlic and chopped dill (if using). Spoon everything onto a serving dish and using the back of a spoon, make deep, swirling indents towards the centre of the meze. Pour the reserved mint oil into the centre of the meze so that it forms a lovely pool in the indents, then garnish with the chopped walnuts and pul biber, then serve.
Lahana Dolması
Using a small paring knife, cut off the largest leaves from the base (root end) of the cabbage until you have around 20-22 good-sized whole leaves.
Bring a large pan of water to the boil on the hob over a high heat and, in two or three batches, blanch the cabbage leaves in the simmering water for 2-3 minutes until they soften and wilt (which will make them easier to roll), then remove them to a large plate to cool down.
While the blanched cabbage leaves cool down, finely chop the smaller, raw cabbage leaves and the core in a food processor, or very finely dice them with a knife, and leave to one side.
Finely chop the parsley, keeping the stalks and leaves separate from each other.
Add the olive oil to a large frying pan and place on the hob over a low heat. Once the oil is hot, add the onion to the pan sprinkle in half of the salt, and soften for 12-15 minutes until lightly caramelised. Add the finely chopped parsley stalks and finely chopped cabbage to the pan, and cook with the onion for 3-4 minutes until they soften and caramelise. Add the Turkish sweet red pepper paste and 2 tbsp of the tomato purée to the pan, stirring well. Stir through the rice and pour in the chopped tomatoes. Allow the tomatoes to bubble and reduce for a couple of minutes, then turn off the heat and carefully transfer everything from the pan to a large dish to cool down for a few minutes.
Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
Once cooled, add the remaining sea salt flakes, the dried mint finely chopped parsley leaves, pomegranate molasses, lemon juice, black pepper and 1 tsp of the pul biber to the rice mixture. Mix everything together well.
Place a cabbage leaf on a large plate, with the widest part (stem pointing downwards) closest to you. Place a large spoonful (around 2-3 tbsp, depending on the size of the leaf) of the filling along the widest part closest to you, leaving the perimeter around the edges free of the mixture. Tuck in the sides, then the top of the leaf over the filling, before rolling it away from you. Place the stuffed and rolled cabbage leaf into a large casserole dish or roasting tray (around 28cm/11in in diameter if round, or 24 × 30cm/9½ x 12in if rectangular, 10cm/4in deep and preferably with a lid) with the seam facing downwards (to prevent the dolma from opening up whilst cooking). Repeat until all the leaves and filling are used up, and all the dolma are lined up in the casserole dish/tray. Scatter the tomato slices on top of the dolma.
In a large jug, whisk the crumbled stock cube and remaining 1 tbsp of tomato purée into the boiling water until fully dissolved. Whisk in the cold water, then pour all of the liquid into the casserole dish/tray. Cut out a sheet of parchment paper large enough to tuck into the sides of the dish/tray, lay it on top of the stuffed leaves, followed by a dinner plate/side plate (or two) to weigh everything down a little. Cover the dish/tray with the lid, or wrap very tightly with foil, then cook on the middle rack of the oven for 1 hour.
Remove the dish or tray from the oven and place it on a flat, heatproof surface. Very carefully remove the lid/foil, the plate(s) and the parchment paper. Turn the heat up to 220°C/200°C fan/ 425°F/gas mark 7 and pop the dish/tray back in the oven, uncovered, on the middle rack for another 20 minutes.
Add the butter to a small frying pan and place on the hob over a low-medium heat. As soon as the butter melts, sir through the remaining ½ tsp of pul biber and take off the heat.
Take the dish/tray out of the oven again, brush everything with a little of the melted pul biber better and pop back in the oven for a final 10 minutes. Take the dish out, pour over the remaining melted chilli butter and allow to rest, with the lid/foil on, for at least 30 minutes before serving.
Creamy Haydari
Add the extra virgin olive oil to a small frying pan and place on the hob over a low heat. Add the dried mint to the warm oil and let it soften for a minute or so until it becomes fragrant Remove the pan from the heat and allow to cool.
Crumble the white cheese into a medium-sized, deep, flat-bottomed dish, and break it down as much as possible using the back of a fork. Add the yoghurt to the dish, followed by most of the minty oil, reserving a little for garnish. Whisk everything together really well, then finally stir through the crushed garlic and chopped dill (if using). Spoon everything onto a serving dish and using the back of a spoon, make deep, swirling indents towards the centre of the meze. Pour the reserved mint oil into the centre of the meze so that it forms a lovely pool in the indents, then garnish with the chopped walnuts and pul biber, then serve.
