In a large pot, add half the olive oil and add the onions to saute for 5-6 minutes. Continue by adding the bulgur wheat and give it a good stir.
Add the dissolved tomato paste, the tomatoes, all your herbs and season with salt and pepper. Leave it on the hob for just a few minutes to absorb any excess liquid and then set aside to cool before stuffing the vine leaves.
To roll a dolma, place a leaf with the veins downwards on a flat surface, add 1-2 teaspoons of filling depending on how large the leaf is. To roll, tuck in the sides and the bottom of the leaf and roll tightly. Continue until all the leaves are used.
If you have any torn leaves, do not discard, you can use them to secure the bottom of the pot.
Once all the vine leaves are stuffed and rolled, move them in the pot. Cove the bottom of the pot with a thick layer of leaves. You should place each dolma with the ‘seam’ looking downwards and very close to the other in a circular fashion, allowing no breathing space between them. Normally, this quantity should give you 2 layers.
Once all the dolmathakia are in the pot, add the rest of the olive oil and water, approx. 500 ml to cover them. Place a heavy plate on top to stop them moving.
Bring the pot to the boil, then lower to low-medium heat and cover with lead. They will need 40-45 minutes.
You can accompany them with plain Greek yogurt.