Doug and I were in the mood for dolma but neither of us felt energetic enough to make it the traditional way.
Instead, Doug made meats balls with ground lamb and bulgur which he cooked in a skillet to brown, pouring-off any excess fat. We had tomatoes, zucchini and onion on hand, so he cut those into large pieces, threw them in a pot with canned tomato puree, seasonings, and the lamb meatballs. This was simmered for about 30 to 40 minutes, until everything was cooked just right. Naturally, this was served with plain thick yogurt.
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| Dolma Soup |
Since there were only the two of us dining, we had enough for 2 complete meals and then some. With the meatballs devoured, we still had a sufficient amount of veggies and tomato base.
Being the creative sort, Doug transformed what was left into what we named “Dolma Soup”. He added quick-cooking barley, some Aleppo red pepper, a smidge more water and tomato paste, simmered the new creation for about 20 minutes – or until the barley was tender, and voila… Dolma Soup!