Dolma

Dolma comes from the Turkish verb dolmak, “to be filled”. It can mean vegetables such as peppers or aubergines stuffed with rice or meat; vine-leaf rolls are often called sarma in Turkish.

Roll each leaf firmly with the filling tucked in, then pack the rolls seam-side down in a saucepan. Cover them with a small heatproof plate and simmer gently for about 40 minutes, until the rice is tender.

Rice-filled vine-leaf dolma are commonly served cold or at room temperature, often as part of a mezze spread. Dolma filled with meat are more often served hot.

Serve vine-leaf dolma with thick yoghurt, lemon wedges and flatbread, or alongside other mezze such as hummus and tabbouleh. A squeeze of lemon brightens the rice and herbs.

Cool cooked dolma quickly and refrigerate within one to two hours. The Food Standards Agency advises eating refrigerated leftovers within 48 hours; reheat them only once, until steaming hot throughout.

Yes. Freeze cooked dolma in an airtight container, then thaw it in the fridge; the rice and leaves may be softer after thawing. Eat thawed dolma within 24 hours, or reheat it until steaming hot.