2/3 cups bulgar wheat; 0.5 cup short-grain rice; marinated vine leaves; 2 cup vegetable (or lamb) stock; 1 onion; 2 cloves garlic; 3 tbsp olive oil; 1 tsp sweet paprika; pinch thyme and hot chilli flakes; salt
Dolma (Лозови сърми, пилцета)
Immerse the bulgar in 1 cup of boiling water, cover with a lid and leave to stand for half an hour. Meanwhile squash the garlic cloves with a knife and fry them on a medium heat. Remove them from the pan and soften the finely chopped onion. Add the rice and stir it for 3-5 minutes until it has absorbed the oil. Add the paprika and thyme, a pinch of chilli flakes and the bulgar. Stir and remove from the heat. Soak the vine leaves in cold water for 15 minutes before rolling the dolma. To roll the dolma place 1 tsp of the filling on the inside of the leaf and roll them into tubes. Tuck the edges in. Place any holey leaves in the base of a frying pan and place the dolma in 1-3 layers on top. Cover with a couple of leaves and pour over the stock. Cover the dolma with a plate to stop them from disintegrating. Bring to the boil and simmer until the rice is cooked. Serve sprinkled with olive oil or a yoghurt and garlic sauce.