Yalanci Dolma

🍃Yalancı Dolma Recipe from North Cyprus – A Delicious Vegetarian Twist on a Traditional Classic

In North Cyprus, Yalancı Dolma (meaning “fake stuffed vine leaves” in Turkish) is one of the most beloved vegetarian dishes, rich with Mediterranean flavours and local ingredients. Unlike traditional dolma made with minced meat, Yalancı Dolma features a fragrant mix of rice, herbs, and spices wrapped in tender vine leaves. This Cypriot variation brings sunshine to your plate — light, healthy, and utterly satisfying.
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❓What Is Yalancı Dolma?

Yalancı Dolma is part of Cyprus’s rich culinary heritage, tracing back centuries through Ottoman and Levantine influences. In Turkish, yalancı translates to “liar”, as this version “pretends” to be the meat-filled dolma but uses no meat at all. Instead, it celebrates the bounty of the Mediterranean — vine leaves, olive oil, tomatoes, onions, and fresh herbs.

This dish is often served cold as a meze, but it can also make a wonderful light main course, especially in the summer months.
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🥗Ingredients for Yalancı Dolma (North Cyprus Style)

For the filling:
• 1 cup rice (short or medium grain)
• 1 large onion, finely chopped
• 2 tbsp pine nuts (optional but traditional)
• 2 tbsp currants or raisins (optional)
• 1 medium tomato, finely diced
• ½ bunch fresh parsley, chopped
• ½ bunch fresh mint, chopped
• ½ tsp cinnamon
• ½ tsp allspice
• Salt and pepper, to taste
• ½ cup olive oil
• Juice of 1 lemon

For wrapping and cooking:
• 20–25 vine leaves (fresh or preserved in brine)
• 1–2 cups hot water
• Extra olive oil and lemon slices for garnish
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👨‍🍳How to Make Yalancı Dolma – Step-by-Step

🚿Prepare the Vine Leaves
If using fresh vine leaves, blanch them in boiling water for 1–2 minutes until tender. If using jarred leaves, rinse thoroughly to remove excess brine.

🍳 Make the Filling
In a pan, heat half the olive oil and sauté the chopped onions until translucent. Add pine nuts and lightly toast them. Stir in rice, tomato, herbs, and spices. Add half a cup of water and simmer for 5 minutes until the liquid is absorbed but the rice is only half-cooked. Remove from heat and let cool.

🍃Stuff the Leaves
Lay each vine leaf shiny side down. Place about a tablespoon of filling near the stem end, fold in the sides, and roll tightly into a small cylinder. Continue until all leaves are filled.

☕Cook the Dolmas
Arrange the dolmas snugly in a pot. Place lemon slices on top and drizzle with olive oil. Add enough hot water to just cover them. Place a plate on top to keep them from unrolling during cooking. Simmer gently for 30–40 minutes until the rice is tender and most of the liquid is absorbed.

🍽️Cool and Serve
Let the dolmas cool in the pan, then transfer to a serving plate. Drizzle with extra olive oil and lemon juice. Serve cold or at room temperature.
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🍽️Serving Suggestions

Yalancı Dolma is traditionally served as part of a meze platter alongside tahin salatası, şakşuka, hellim cheese, and olives. It pairs beautifully with a glass of chilled white Cypriot wine or raki.

For a modern twist, try serving it with Greek yogurt mixed with a touch of garlic and lemon.
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🏋Health Benefits

This North Cypriot delicacy is not only delicious but also heart-healthy and vegan-friendly. Packed with olive oil, fresh herbs, and antioxidant-rich vine leaves, Yalancı Dolma is a great choice for those following the Mediterranean diet.
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✨Cultural Significance in North Cyprus

In North Cyprus, Yalancı Dolma is more than just food — it’s a symbol of hospitality and family. It’s often made in large batches during holidays and celebrations, shared among friends and neighbours. Many Cypriot families have their own secret herb combinations passed down through generations.
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📝Tips for Perfect Yalancı Dolma

• Use quality olive oil – it makes all the difference in flavour.
• Don’t overfill the vine leaves — rice expands as it cooks.
• Let them rest after cooking — flavours intensify as they cool.

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🌸Final Thoughts

Yalancı Dolma from North Cyprus is a perfect example of how simple ingredients can create something extraordinary. Light, zesty, and aromatic, this vegetarian version of the classic dolma captures the very essence of Cypriot cuisine — a harmony of freshness, tradition, and love.

So next time you’re looking for a healthy Mediterranean dish, roll up your sleeves and make a batch of Yalancı Dolma. Your taste buds will thank you!