Ingredients

Serves 4

The filling:
250g baldo rice (Turkish rice used in dolma)
1 lt fish stock or water to cook the rice in
½ brown onion, finely diced
50g dried barberries
50g toasted pine nuts
150g crab meat
½ tsp coriander powder
Salt and white pepper to taste

For parcels:
For the parcels
50 vine leaves
500mls olive oil
1 litre water or fish stock

Lemon labneh:
150g labneh or hung yoghurt
Zest of one lemon
1 tbsp olive oil
Salt and white pepper to taste

Eggplant dressing:
1 large eggplant – charred over an open flame and skin removed
Juice of one lemon
100 mls olive oil
1 tsp tahina
1 tbsp chopped mint

Method

To prepare filling:
Sweat of onion in a heavy based pan until soft.
Add rice and liquid in small amounts until the rice is cooked.
Take off the heat and fold through the remainder of the ingredients.
Allow to cool at room temperature.

To prepare the parcels:
Place a little of the rice mixture in the centre of the leaf, fold in the edges and roll into a cigar shape.
Place in a heavy based pot compacting them in so they don’t unwrap during cooking.
Place enough stock to cover the parcels ¾ of the way and olive oil to completely cover.
Place a weight on top of the parcels and simmer on stove for approximately 45 minutes.
Take off stove and allow to cool. Serve with lemon labneh and eggplant dressing.

Lemon labneh:
Simply mix all ingredients together and season to taste.

Eggplant dressing:
Remove the flesh form the smoked eggplant and place on absorbent paper to remove excess water.
Gently break up eggplant  into desired size.
Mix in all the remainder of the ingredients and serve.


Notes:
Serve labneh in Tunisian birk cone.
Serve warra inhib cold.
Warra inhib, dolma and dolmades are all the same thing, just from different countries each claiming that they do it better. But the Turks invented it - the Greeks just have better marketing managers!