DOLMAS (STUFFED GRAPE LEAVES)
The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
Provided by WhirledPeas
Categories Side Dish Rice Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
- Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
- Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
- Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
- Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g
DOLMAS (STUFFED GRAPE LEAVES) RECIPE
Steps:
- Gather the ingredients.
- Gently remove the grape leaves from their jar, then rinse each thoroughly under cold water, taking care not to rip the leaves. Pat the leaves dry and place on a cutting board.
- Using a small, sharp paring knife, remove the stems from the leaves.
- Cover with a paper towel and set aside.
- In a large saucepan over medium-high heat, heat the olive oil, adding the onion, garlic, parsley, and basil once the oil is hot. Stir continuously until the onion is soft and fragrant, about 6 minutes.
- Add the rice and pine nuts (if using) and sauté, stirring often, for 3 to 4 minutes longer.
- Add 4 cups of the vegetable broth and bring to a low boil. Turn down the heat to low and simmer for 10 to 15 minutes, or until the rice is cooked, adding water if necessary.
- Add 1/3 cup of the lemon juice , stirring well to combine, and cook for 2 to 3 minutes longer or until most of the liquid has been absorbed. Remove the pan from heat.
- Prepare a dry, clean workspace. Place one of the grape leaves, shiny side down, flat on your work surface. Place 1 to 2 tablespoons of filling on the lower-middle portion of the leaf, right above where the stem used to be.
- Fold in the sides of the leaves over the center.
- Then roll the bottom of the leaf over the filling and continue to roll, holding the sides in, until you've rolled the dolma completely and no filling is visible.
- Place the dolma seam-side down in a large saucepan or pot that's big enough to fit all of the dolmas in a single layer.
- Repeat until all of the grape leaves are used, placing one dolma directly next to the other and leaving no space in between.
- Drizzle another 1 to 2 tablespoons of olive oil over the dolmas, followed by the remaining lemon juice.
- Pour the remaining 4 cups of vegetable broth over the grape leaves to cover.
- Cover the pot and simmer over medium-low heat for 1 hour (do not boil). Add water as necessary to keep grape leaves covered.
- Remove the pan from the heat, uncover, and let the dolmas cool in the liquid for 20 to 30 minutes.
- Using a slotted spoon, gently transfer the dolmas to a serving dish. Drizzle with olive oil and lemon juice and serve cold or at room temperature.
Nutrition Facts : Calories 46 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 458 mg, Sugar 0 g, Fat 1 g, ServingSize 40 dolmas (40 servings), UnsaturatedFat 0 g
WARA EINAB OR DOLMA
Stuffed grape leaves were served at the court of King Khosrow II in Persia in the early seventh century. There are numerous versions today of this delicacy, which is popular in every country throughout the Middle East. Meat is used in the making of hot dolma, and cold dolma are without meat. In Egypt the meatless variety is called "false" or "lying" because there is no meat, but it is the most popular. This is my mother's recipe. It is particularly aromatic. The leaves can be bought preserved in brine, but fresh ones have a better flavor. Only very young, fresh, tender ones picked in the spring will do. They freeze very well raw and wrapped in foil.
Yield makes about 35 grapes leaves
Number Of Ingredients 14
Steps:
- If using grape leaves preserved in brine, to remove the salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them to soak for 20 minutes, then change the water twice, using fresh cold water. If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
- Pour boiling water over the rice and stir well, then rinse under the cold tap and drain. Mix the rice with the chopped tomatoes, onion or scallions, parsley, mint, cinnamon, allspice, and salt and pepper to taste.
- Stuff the grape leaves with this mixture: Place each leaf on a plate, vein side up. Put one heaping teaspoonful of filling in the center of the leaf near the stem end. Fold the stem end up over the filling, then fold both sides towards the middle and roll up like a small cigar. Squeeze lightly in the palm of your hand. Fill the rest of the leaves in the same way. This process will become very easy after you have rolled a few.
- Pack the stuffed leaves tightly in a large pan lined with tomato slices or leftover, torn, or imperfect grape leaves, occasionally slipping a whole clove of garlic in between them if you like.
- Mix the olive oil with 2/3 cup water. Add the sugar and lemon juice, and pour the mixture over the stuffed leaves. Put a small plate on top of the leaves to prevent them from unwinding, cover the pan, and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding water occasionally, a coffee-cupful at a time, as the liquid in the pan becomes absorbed. Cool in the pan before turning out. Serve cold.
- Add 3 tablespoons raisins or currants and 4 tablespoons pine nuts to the filling.
- Mix 1/4 teaspoon powdered saffron or turmeric with the olive oil and water before pouring over the stuffed grape leaves.
- Soak about 1/4 cup dried chickpeas in water overnight. Then crush them in a mortar and add them to the filling. In this case use 1/4 cup less rice. You may also use drained canned chickpeas.
DOLMA (STUFFED GRAPE LEAVES), IRAQI-STYLE
This Middle Eastern dish is a family favorite. The blend of the spices coupled with the tartness of the lemon makes it out of this world. This recipe has been passed down in my family for many years.
Provided by AngieInMichigan
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Soak grape leaves in water for 20 minutes. Drain.
- Peel and slice carrots lengthwise and line bottom of pot with them. This helps keep the grape leaves from sticking to the pot.
- Soak rice in hot water for 10 minutes and drain. In a large bowl, combine rice, beef, onion, garlic, tomato sauce, tomato paste, and all spices.
- Place each grape leaf shiny side down with stem end toward you on a flat surface. Cut off stem. Place 1 tbsp of rice mixture on leaf near the stem end. Roll top over once, fold ends in, and continue to roll completely (rolling away from you). Repeat with remaining leaves.
- Arrange rolled grape leaves in pot seam side down, tightly packed. Place each layer in opposite direction of previous layer, in a criss-cross fashion. For even cooking, try to have no more than 4 layers.
- Combine lemon juice and oil and pour over grape leaves. Top with water until approximately 1" below top layer.
- Place large plate on top, and place a heavy weight on plate (a foil-wrapped brick works great).
- Bring to a boil, then reduce heat to low and simmer for 1 hour 15 minutes to 1 hour 30 minutes, until rice is thoroughly cooked. Allow to rest for 20-30 minutes.
- Serve with lemon wedges or Greek yogurt. Enjoy!
DOLMAS
One jar of grape leaves will provide more than enough for this recipe. Discard any that are torn or blemished.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 3 dozen
Number Of Ingredients 15
Steps:
- Fill a large bowl with ice water. Bring a small pot of water to a boil. Score stem end of tomato with an X. Add to water, and cook for 5 seconds. Using a slotted spoon, transfer tomato to ice-water bath. Using your fingers, peel tomato, then cut in half. Discard seeds, and chop finely.
- Rinse the stack of grape leaves under cold water, and transfer to a bowl. Cover the leaves with cold water by 2 inches, and let stand for 10 minutes. Drain.
- In a bowl, combine beef, rice, onion, garlic, herbs, oil, lemon juice, cumin, salt, pepper, and chopped tomato.
- Carefully separate grape leaves. Place 1 on a work surface, vein side up and stem end close to you. Cut off stem. Place 1 heaping tablespoon meat mixture on center of bottom half of leaf. Fold up stem end of leaf to cover mixture, and fold in sides. Roll tightly using rest of leaf. Repeat for a total of 36 dolmas.
- Place rolls, seam side down, in a large saucepan in a single snug layer. Add stock to cover, and arrange remaining 9 grape leaves over the top. Bring to a simmer over medium heat. Place a heatproof plate directly on dolmas to keep them submerged. Cover saucepan with a lid, and simmer until cooked through, about 20 minutes.
- Transfer dolmas to a plate, and let cool 15 minutes. Cover with plastic wrap, and refrigerate for 2 hours (or overnight).
- Serve cold or at room temperature with a drizzle of oil, and place lemon wedges on the side.
More about "dolma cold recipes"
HOW TO MAKE DOLMA | ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
DOLMA RECIPE- MAKE DELICIOUS TURKISH GRAPEVINE ROLLS AT …
From thefoodhog.com
5/5 (4)Total Time 1 hr 10 minsCategory RecipesCalories 268 per serving
GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES …
From mygreekdish.com
DOLMAS (STUFFED GRAPE LEAVES) - BUDGET BYTES
From budgetbytes.com
CABBAGE DOLMA | ASSYIAN DOLMA'T CHALAMA - HILDA'S …
From hildaskitchenblog.com
DOLMA AND SARMA IN TURKISH CUISINE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE DOLMA (GRAPE LEAVES ROLL): 6 STEPS (WITH …
From wikihow.com
AUTHENTIC DOLMA RECIPE (STUFFED GRAPE LEAVES)
From unicornsinthekitchen.com
10 DOLMAS RECIPES TO COMPLETE YOUR MEZE - THEEATDOWN
From theeatdown.com
DOLMA, THE ARMENIAN MEAL IN A VEGETABLE
From thearmeniankitchen.com
DOLMA - WIKIPEDIA
From en.wikipedia.org
CABBAGE DOLMA RECIPE; DELICIOUS DOLMEH KALAM
From cookingcounty.com
TURKISH STUFFED PEPPERS "DOLMA" (VEGAN) - COOK IT TURKISH
From cookitturkish.com
IRAQI DOLMA RECIPE - BBC FOOD
From bbc.co.uk
DOLMA (STUFFED GRAPE LEAVES WITH MEAT AND RICE)
From mission-food.com
12 DOLMA RECIPES | RECIPELAND
From recipeland.com
DOLMA DECONSTRUCTED - THE ARMENIAN KITCHEN
From thearmeniankitchen.com
DOLMA, MOUSSAKA, AND KOFTAS: ALEKSANDAR TARALEZHKOV’S SUMMER …
From theguardian.com
ORIGINAL TURKISH RECIPE FOR DOLMAS: STUFFED GRAPE LEAVES
From chefoodrevolution.com
DOLMA, MORSELS OF LOVE & FLAVOR | ORGANIC FACTS
From organicfacts.net
BEST STUFFED GRAPE LEAVES (DOLMAS) - THE MEDITERRANEAN DISH
From themediterraneandish.com
DOLMA RECIPE FOR SWISS CHARD LEAVES - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
DOLMA & SARMA RECIPE - GO FOOD
From gofoodfood.cc
DOLMA (STUFFED GRAPE LEAVES) RECIPE - EASY RECIPES
From recipegoulash.cc
HOMEMADE DOLMA {STUFFED GRAPE LEAVES} - BELLY FULL
From bellyfull.net
GREEK STUFFED GRAPE LEAVES (DOLMA) - SAVOR THE BEST
From savorthebest.com
15 ARMENIAN DOLMA RECIPE GRAPE LEAVES - SELECTED RECIPES
From selectedrecipe.com
DOLMADAKIA (DOLMADES) STUFFED GRAPE LEAVES - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
MIDYE DOLMA RECIPE | TURKISH STYLE COOKING
From turkishstylecooking.com
VEGETARIAN STUFFED GRAPE LEAVES (DOLMAS) - ALPHAFOODIE
From alphafoodie.com
RECIPE: DOLMA STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
ARMENIAN FOOD: DOLMA RECIPE - DEELISHRECIPES.COM COOKING
From deelishrecipes.com
MEAT DOLMA: ARMENIAN STUFFED GRAPE LEAVES - G-FREE FOODIE
From gfreefoodie.com
DOLMA ONLINE
From dolmafood.ca
LEBANESE-STYLE DOLMAS (MEHSHEE WARAK ENAB WKOOSA ... - TASTE OF …
From tasteofbeirut.com
BEST DOLMAS RECIPE - HOW TO MAKE DOLMAS (STUFFED …
From delish.com
TANGY IRAQI DOLMA : BOOK RECIPES
From book-recipe.com
YAPRAK SARMA - DOLMA (STUFFED GRAPE LEAVES) - COOKING GORGEOUS
From cookingorgeous.com
DOLMA | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
PASUS DOLMA - RECIPE
From en.edunclub.ru
HOW TO MAKE DOLMA (ETLI PAZI SARMA) - LONELY PLANET
From lonelyplanet.com
DOLMAS- STUFFED GRAPE LEAVES - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
RECIPES – DOLMA ONLINE
From dolmafood.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love