Dolma Meat Filled Recipes

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DOLMA (STUFFED GRAPE LEAVES WITH MEAT AND RICE)



Dolma (Stuffed Grape Leaves with Meat and Rice) image

The ubiquitous term in various cultures for stuffed grape leaves is Dolma. This is actually a dish of many names and variations. This version features a savory meat and rice filling! Top it with a creamy yogurt and garlic sauce, and you'll surely fall in love with these wrapped morsels.

Provided by Victoria

Categories     Main Course

Time 2h45m

Number Of Ingredients 16

2 pounds ground beef
2 ½ tablespoons kosher salt
2 teaspoons paprika
¼ teaspoon ground black pepper
1 tablespoon mild pepper paste ((optional))
1 cup finely chopped onion
1 cup medium grain rice (rinsed)
½ cup finely chopped flat-leaf parsley
½ cup tomato paste
½ cup lemon juice
110 to 120 preserved grape leaves (rinsed, stems removed, and squeezed dry)
2 cups water
2 cups plain yogurt
3 cloves garlic (finely chopped or crushed)
2 tablespoons water (or as desired)
Kosher salt

Steps:

  • In a large mixing bowl add the ground beef and season with salt, paprika, and black pepper. Then add the remaining filling ingredients, and mix with a large spoon or your hands until thoroughly combined.
  • Lay the grape leaves with the underneath-side (the less smooth side with the visible veins) facing up, and place about 1 tablespoon of filling (or more depending on the size of the leaves) along the stem end of each leaf, fold over the sides, and roll from the stem up to form a sausage-like roll. Repeat with the remaining grape leaves.
  • Preheat the oven to 400°F, and arrange the rack in the center of the oven.
  • Arrange the grape leaves in a 9-by-13-inch pan, lining them up 2 layers high. If you have extra unwrapped grape leaves, lay them across the top of the others. This will prevent the grape leaves from getting too dry or dark when baked. Pour water over the top.
  • Cover the pan with parchment paper, and then a layer of foil. Place in the oven and bake for 45 minutes, then lower the temperature to 375°F and continue to bake for another 30 to 35 minutes until the rice is completely tender (taste one to be sure). Cool the grape leaves in the pan for about 5 to 10 minutes before serving. Serve hot.
  • While the grape leaves are in the oven, make the yogurt-garlic sauce by combining the yogurt, garlic, salt, and water (the amount of water is really optional, depending on your preferred consistency--thick versus thinner sauce). Drizzle the sauce over each serving of grape leaves.

Nutrition Facts : Calories 535 kcal, Carbohydrate 45 g, Protein 45 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 103 mg, Sodium 1546 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 1 g, ServingSize 1 serving

DOLMA (MEAT-FILLED)



Dolma (meat-filled) image

Make and share this Dolma (meat-filled) recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
1 large onion, minced
1 1/2 lbs lamb or 1 1/2 lbs pork (I use pork)
3/4 cup short-grain rice
3 tablespoons chopped of fresh mint or 3 teaspoons dried mint
3 tablespoons chopped fresh dill or 3 teaspoons dried dill
salt & freshly ground black pepper
100 jarred grape leaves, packed in brine, rinsed thoroughly (about)
1 1/2 lemons, juice of
boiling water
2 beef bouillon cubes
2 eggs
1 1/2 lemons, juice of
2 tablespoons cornflour

Steps:

  • Combine meat with olive oil, onion, herbs, rice and season generously.
  • Line the pot you will be cooking your dolma in with a couple of layers of torn grape leaves (to prevent the dolma from being scorched while cooking).
  • Place a grape leaf, shiny side down, on surface in front of you.
  • If the stem is quite thick, cut it out with a knife, making a V.
  • Pinch off about a teaspoon of the meat filling and place in the centre of the leaf.
  • Fold in sides of leaf and roll up, not too loose and not too tight (allowing a bit for the expansion of the rice as it cooks), into neat little packets.
  • Place neatly in pot and continue making dolma until you've used up all your meat mixture.
  • Pour lemon juice over and cover dolma with boiling water, covering dolma with about 1/2 inch of water.
  • Weight down with a plate and put lid on pot.
  • Cook at a gentle simmer for 45 minutes to 1 hour, or until rice is tender.
  • Carefully remove dolma, and place in a heatproof platter.
  • Make Egg-Lemon Sauce (Avgolemono).
  • Beat the eggs with the lemon juice and corn flour.
  • Slowly dribble in hot stock left from cooking dolma, whisking egg mixture constantly.
  • Keep adding hot liquid slowly, whisking, to temper the eggs.
  • Pour the egg mixture into the pot with the remaining stock and whisk over a medium-low heat until sauce has thickened.
  • Pour sauce over your dolma and enjoy!

Nutrition Facts : Calories 468.7, Fat 23.8, SaturatedFat 6.7, Cholesterol 135.9, Sodium 2343, Carbohydrate 34.3, Fiber 1.6, Sugar 2.1, Protein 30.2

MIDDLE EASTERN-STYLE DOLMA (STUFFED VEGETABLES)



Middle Eastern-Style Dolma (Stuffed Vegetables) image

Assorted vegetables with a ground beef stuffing that will melt in your mouth! My all-time favorite food to eat. My dad was born and raised in Iran and this is a recipe passed down for generations. I wanted to share this with others because all my friends bug me or my dad to make dolma. It's a big hit! You can stuff all kinds of vegetables, like tomatoes, or different kinds of squash, or use grape leaves as well, so feel free to experiment. I hope everyone enjoys the dolma as much as me and my family have for years.

Provided by danicaj1987

Categories     Fruits and Vegetables     Vegetables

Time 3h15m

Yield 12

Number Of Ingredients 12

3 pounds ground beef
3 (6 ounce) cans tomato paste, divided
¾ cup chopped fresh parsley
¾ cup chopped green onion
½ cup unsalted butter, softened
1 tablespoon salt
¾ tablespoon ground black pepper
1 ½ cups uncooked white rice
1 medium head cabbage, leaves separated
4 large green bell pepper, chopped
2 large eggplants
2 large zucchini, sliced

Steps:

  • Combine ground beef, 2 1/2 cans of tomato paste, parsley, green onion, butter, salt, and pepper in a large bowl.
  • Before adding uncooked rice, rinse until water runs clear; this keeps the rice from becoming sticky. Add rice after rinsing and mix contents until blended well.
  • Bring a pot of lightly salted water to a boil; add cabbage. Boil until just tender enough to fold, 2 to 3 minutes. Drain and set aside.
  • Meanwhile, hollow out bell peppers, eggplants, and zucchini.
  • Stuff hollowed vegetables with meat mixture. Set in a large pot (pack vegetables together so there isn't much room in between them). Fill cabbage leaves with 3 to 4 tablespoons of leftover meat mixture and set in the pot with the other vegetables. Pour water in the pot on top of the vegetables until almost covered. Stir in remaining tomato paste. Weigh down the food by placing a heavy, heat-proof plate on top.
  • Bring water to a boil; reduce heat to medium and cover the pot. Let cook for 1 hour. Drain half of the water in the pot (leave heavy plate until done cooking) and recover, reducing heat to a simmer, and allow to slow cook for 1 hour more. Serve warm and enjoy!

Nutrition Facts : Calories 462.2 calories, Carbohydrate 42.6 g, Cholesterol 91.4 mg, Fat 22.2 g, Fiber 9.7 g, Protein 26.2 g, SaturatedFat 10.4 g, Sodium 1007.1 mg, Sugar 12.6 g

DOLMADES - AUTHENTIC GREEK STUFFED GRAPE LEAVES W/ MEAT (SOUTHER



Dolmades - Authentic Greek Stuffed Grape Leaves W/ Meat (Souther image

A good friend of mine is from Greece and his mom told him that it would be too difficult for me to make good dolmades. I wanted to prove them wrong. I researched different recipes and combined them to come up with this very yummy, very authentic, surprise for him. If you prefer dolmadakia with tzatziki instead of plain yogurt, just add peeled and chopped cucumber and garlic, olive oil and salt - all to taste. Kali orexi!

Provided by LJ in San Francisco

Categories     White Rice

Time 3h

Yield 8 serving(s)

Number Of Ingredients 16

1 (16 ounce) jar grape leaves (I like Orlando brand)
olive oil or 4 tablespoons butter
lemon
Greek yogurt (Fago brand if available)
4 cups chicken broth
2 lbs ground beef
1 -2 large onion, chopped
1 cup white rice
2 eggs
1 cup dried mint
2 tablespoons butter, softened
3/4 bunch fresh parsley, chopped
dill, according
3 -4 tablespoons lemon juice
salt, according
pepper, according

Steps:

  • Unroll grape leaves and place in a pot of boiling water. Reduce heat to medium and let boil for 10 minutes. Remove from heat, pour out hot water, and cover leaves with cold water. Let soak while preparing stuffing.
  • Knead the rest of the ingredientes together. Spoon filling inside a leaf and roll like a burrito, sealing completely.
  • In large pot, add olive oil to cover bottom or butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour chicken broth over dolmades, cover, and simmer for 2 hours.
  • Serve with Greek yogurt and lemon wedges.

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