Enginar dolması (meat stuffed artichokes)

Enginar dolması (en-gee-nahr dohl-mah-suh) is a wonderful traditional Cypriot dish to eat. The minced beef and lamb, tomato, onions and herbs in the filling work together to create rich flavours, while a generous squeeze of fresh lemon juice balances the earthiness of the artichokes. We also add rice to the filling to give it texture and hold it together, making it easier to scoop out with a fork as you eat. We use a mix of minced beef and lamb for a richer flavour, but you can use only beef or only lamb if you prefer.

The Cyprus artichokes used in this recipe are widely available at Turkish and Cypriot supermarkets in late winter through spring when they are in season. They have slightly purple outward pointing leaves that are perfect for stuffing. They are much easier to stuff than globe artichokes which have inward pointing leaves, though these can be used too.

Artichokes are a little fiddly to prepare for stuffing the first time that you do, but get easier with practice. Parting the outer leaves with your thumbs first, makes pulling out the central leaves with your hands easier. After that, it's a simple task of removing the central choke (the fluff in the centre) with a spoon and washing the artichokes. Rubbing all over with lemon after washing prevents the artichokes from turning brown, as well as adding flavour.

To eat enginar dolması, you tear each leaf off one-by-one from the outside and nibble the artichoke heart at each tip, before discarding the rest of the leaf. After eating all of the filling, you will get to the heart which you can eat at the end. Enginar dolması is best served with fresh Cyprus potato chips and yoghurt on the side.

For another meat-based stuffed dish, try our etli dolma (meat stuffed vine leaves) recipe.

Serves 6 as a side | Preparation time: 30 minutes | Cooking time: 1 hour | Additional time: To drain the artichokes after washing and 10 minutes resting time after cooking

Ingredients

Artichoke preparation
6 medium-sized Cyprus artichokes	1-2 lemons
Sunflower oil, for frying
Filling
250g minced beef or lamb (or 50:50 lamb and beef)	50g medium grain white rice, washed well and drained
30g fresh parsley, finely chopped	​1 medium onion, finely chopped
400g tinned chopped tomatoes	100ml fresh lemon juice, or as desired
​1 tbsp tomato paste	1 tsp salt, or as desired
1 tsp dried mint	1 tsp dried oregano
⅛ tsp ground cinnamon	​⅛ tsp ground cumin
½ tsp ground black pepper	1 tbsp extra virgin olive oil
​Final preparation
1 (150g) medium Cyprus potato (or other waxy variety), peeled and cut into 0.5cm thick slices	1 medium onion, sliced into crescent shapes
​50ml fresh lemon juice, or as desired	50ml extra virgin olive oil, plus extra
​250ml hot water, plus extra	​1 tbsp tomato paste
½ tsp salt, or as desired

Hob heat settings

Method

Artichoke preparation:

https://www.youtube.com/watch?v=wYRY6DBVU9U

Watch our video to learn how to prepare the artichokes for stuffing.

1. Cut the stem of the artichoke so that it is flat at the base and remove the bottom layer of outer leaves.

   
   

   

   
   

2. Gently ease apart the outer leaves with your thumbs, then remove the soft purple inner leaves by pulling them out. Using a spoon, scrape out the choke (the fluffy centre) with circular twisting motions, leaving a ring of 4 to 5 layers of leaves around the edge.

   
   

   

   
   

3. Using kitchen scissors, trim the central leaves in a straight line, about 2 to 3 cm from the top. Then trim about 1 cm off the tip of each outer leaf.

   
   

   

   
   

4. Wash the hollowed artichokes well, then rub the juice of 1 to 2 lemons all over them to prevent darkening. Leave them upside down in a colander to drain thoroughly.

   
   

   

   
   

5. Add a little sunflower oil to coat the bottom of a large saucepan and place on a medium-high heat. Once hot, fry the bases of the artichokes for 3 to 5 minutes, or until lightly browned.

Stuffing the artichokes:

1. Mix all the filling ingredients together in a large bowl. Lightly coat the bottom of a large saucepan with olive oil. The saucepan should be large enough to fit all the artichokes side-by-side comfortably (we use one that is 24cm in width). Lay out the sliced potatoes and onions (see ‘final preparation’ ingredients) evenly to cover the bottom.

   
   

2. Place the prepared artichokes on top of the potatoes and onions before stuffing each one. The artichokes shouldn't be spaced too far apart, otherwise the sauce will spill out while cooking. To stuff, you will need to part the leaves firmly with your fingers and squeeze the filling in with a spoon.

   
   

3. Mix the 250ml hot water, tomato paste, lemon juice, olive oil and salt (see ‘final preparation’ ingredients) and spoon 1-2 tbsp of this mixture gently over the tops of the filled artichokes.

   
   

   

   
   

4. Pour the remaining mixture around the artichokes, before topping up with enough hot water until it comes a third of the way up their sides.

   
   

Cooking:

1. Place a small plate on top of the artichokes to leave a 2cm gap around the edges of the saucepan (this will hold them in place).

   
   

2. Cook while loosely covered on a high heat for 5-10 minutes, or until the water starts to lightly bubble constantly. Reduce to a medium heat and cook for 50 minutes to 1 hour more, or until the filling has cooked through and the leaves pull away easily from the artichokes. About halfway through cooking, spoon some of the cooking juices over each artichoke to keep them moist. Leave to rest for at least 10 minutes before serving.

   
   

   

   
   

3. Serve the enginar dolması with fresh chips, yoghurt and salad on the side.