- 1 feta portion
- 1 ATLAS labne tub
- 2 pitas
- 1 ATLAS gyros spice mix
- 1 brown onion
- 1 cucumber
- 1 silverbeet bunch
- 1 tomato
- 2 garlic cloves
- 1 dill bunch
Pantry staples: Olive oil, pepper, salt
Allergens: Dairy, wheat, yeast, gluten, soy, onion, garlic
Specialised equipment: Frying pan with lid, grater, lined baking tray
Chef's note: The word dolmades comes from the Turkish work Dolma, meaning stuffed. Stuffed vegetables and leaves are found all over the region.
* Use half of the onion provided
* Silverbeet, dill and garlic may be used across various dishes. Make sure to read each recipe carefully before you begin.
1. Prepare the ingredients
Preheat oven to 200C fan forced. Wash the vegetables. Thinly slice the onion*. Grate the cucumber. Roughly chop 2 tablespoons per person of dill*. Finely chop 1 garlic* clove per person. Finely chop the tomato. Roughly crumble the feta.
2. Prepare the silverbeet
Carefully cut the tough white stems out of the larger silverbeet* leaves, about 3 per person. Thinly slice 2 tablespoons of stems per person. Bring a saucepan of salted water to the boil. Add the silverbeet leaves to the water and cook for 1 minute or until softened. Drain and pat dry.
3. Make the dolmades filling
Heat a splash of oil in a frying pan over medium heat. Add the onion and cook, stirring, for 3 minutes or until slightly softened. Add the silverbeet stems and half of the garlic and cook for 3 minutes or until soft. Transfer mixture to a bowl and stir through the feta and half of the dill. Reserve pan for later use.
4. Fill the dolmades
Lay the silverbeet leaves flat and place a portion of filling at the top of the cut (where the stem was removed). Fold the lower leaf over the filling. Fold in the sides and roll the dolmades to the top. Repeat until all the filling and leaves are used.
5. Cook the dolmades
Heat a splash of oil in the reserved frying pan over high heat. Add the tomato and remaining garlic and cook for 3 minutes or until the tomatoes soften. Gently add the dolmades, seam side down, with a splash of water. Reduce heat to low, cover the pan and steam the dolmades for 3 minutes.
6. Make the tzatziki
Combine the cucumber with half of the labneh. Season with salt and pepper. Add a little water if needed.
7. Heat the pita
Meanwhile lightly oil both sides of the pita and sprinkle one side with some of the gyros spice mix. Place onto a lined baking tray and into the oven for 2 minutes to heat through. Alternatively heat the pitas in a pan.
8. To serve
Divide the pita between the serving plates and spread with the remaining labneh. Top with the dolmades, tomato sauce and tzatziki. Sprinkle with the remaining gyros spice mix, the remaining dill and drizzle of olive oil. Alternatively, you can make a dolmades mezze plate with the dips and the pita.