STUFFED VINE LEAVES - AUTHENTIC TURKISH DOLMA RECIPE
"Dolma" in Turkish translates to any vegetable stuffed with a rice-based mixture. Lots of spices are used for the stuffing. For me, the most important one is the lemon salt. It gives a nice aromatic taste, which can not be replaced by the combination of lemon juice and table salt. If you can not locate any lemon salt, don't forget to replace it with only half the amount of kosher salt (two tbsp will be too much) and juice of half a lemon. The process may be a little confusing, you can check out step-by-step pictures at my blog here: http://cafefernando.com/?p=42
Provided by Cenk Sonmezsoy
Categories Vegetable
Time 2h30m
Yield 40 dolmas, 10 serving(s)
Number Of Ingredients 14
Steps:
- Dice the onions and sauté with 1/4 cup of olive oil.
- When they turn translucent, add the pine nuts and sauté for 5 more minutes.
- Add rice and stir constantly for 5-10 minutes until the rice is translucent.
- Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley.
- After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 15-20 minutes until all the liquid is absorbed by the rice mixture.
- Take off heat and let cool.
- And now, here comes the fun part. Traditionally, you would put a spoonful of the cooled mixture in the center of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder. But since I have "The Ultimate Dolma Machine" (follow the link mentioned in the description section), I just placed a leaf on the rubber compartment of the machine, put a tbps of mixture in the middle and with a single slide, there comes my dolma from the other side of the machine. The process was a breeze. It took me only 10 minutes to roll nearly 40 perfectly shaped dolmas. Below is the process fully photographed.
- As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning).
- Lay all your dolmas side by side and tuck very tightly.
- Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down (so that the dolmas don't move around in boiling water) and bring to a boil.
- Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).
- Transfer to your serving dish and let cool.
Nutrition Facts : Calories 299.3, Fat 14.2, SaturatedFat 1.8, Sodium 6.8, Carbohydrate 39.5, Fiber 2, Sugar 5, Protein 4.1
DOLMAS
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 15 to 20 dolmas
Number Of Ingredients 13
Steps:
- Mix together the beef, lamb, rice, olive oil, salt, mint, parsley, pepper, oregano and onions. This is the filling. Next, rinse the grape leaves and separate in a colander. Place 2 to 3 grape leaves stem-side up on a work station; they should overlap each other. Place desired amount of filling in the center and roll, folding in the sides. Repeat with the remaining grape leaves and filling. Arrange tightly together in a stockpot. Once the stockpot is full, cut the lemons in half and put on top. Cover with beef stock and simmer until the rice is soft, 30 to 45 minutes.
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
ARMENIAN STUFFED VEGETABLES (DOLMA)
Make and share this Armenian Stuffed Vegetables (Dolma) recipe from Food.com.
Provided by Mark Marcarian
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- PREPARATION OF VEGETABLES:.
- A variety of vegetables can and should be used including red, gold, and or green bell peppers. Also used are large sized zucchini squash, tomatoes, and onions.
- Scoop out the vegetables leaving an opening for the filling of about 1 1/2 to 2 inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables with the filling mixture and place upright in a large covered casserole.
- Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours.
- Try this dish served with a dollop of Mahdzoon (YOGURT) over the filled vegetables.
- See my Mahdzoon recipe -- 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 recipes"
HOW TO MAKE DOLMA | ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
ORIGINAL TURKISH RECIPE FOR DOLMAS: STUFFED GRAPE LEAVES
From chefoodrevolution.com
5/5 (11)Total Time 1 hr 10 minsEstimated Reading Time 10 mins
DOLMAS (STUFFED GRAPE LEAVES) - BUDGET BYTES
From budgetbytes.com
ARMENIAN DOLMA (TOLMA) SERVED WITH YOGHURT-MINT SAUCE.
From kitchenstories.com
DOLMA, THE ARMENIAN MEAL IN A VEGETABLE - THE ARMENIAN …
From thearmeniankitchen.com
RECIPE FOR GREEK DOLMADES (DOLMATHES) - STUFFED GRAPE LEAVES
From greekboston.com
GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES …
From mygreekdish.com
10 DOLMAS RECIPES TO COMPLETE YOUR MEZE - THEEATDOWN
From theeatdown.com
AUTHENTIC DOLMA RECIPE (STUFFED GRAPE LEAVES)
From unicornsinthekitchen.com
DOLMA - WIKIPEDIA
From en.wikipedia.org
PEPPER DOLMA RECIPE | TURKISH STYLE COOKING
From turkishstylecooking.com
BEST STUFFED GRAPE LEAVES (DOLMAS) - THE MEDITERRANEAN …
From themediterraneandish.com
CABBAGE DOLMA | ASSYIAN DOLMA'T CHALAMA - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
DOLMADES RECIPE: GREEK STUFFED GRAPE LEAVES - ALL YOU NEED TO …
From philosokitchen.com
DOLMA AND SARMA IN TURKISH CUISINE - THE SPRUCE EATS
From thespruceeats.com
DOLMA RECIPE: A DELICIOUS TURKISH FOOD - TURKPIDYA
From turkpidya.com
12 DOLMA RECIPES | RECIPELAND
From recipeland.com
GREEK DOLMADES RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING …
From laurainthekitchen.com
DOLMADES: VEGETARIAN STUFFED GRAPE LEAVES - DIMITRAS DISHES
From dimitrasdishes.com
TURKISH DOLMA WITH MEAT RECIPE: STUFFED PEPPER OR CAPSICUM
From yummyistanbul.com
DOLMA RECIPE (ASSYRIAN SWISS CHARD DOLMA) - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
TURKISH DOLMA RECIPE - HERE ARE THE DETAILS!
From gourmet212.com
VEGETARIAN STUFFED GRAPE LEAVES (DOLMAS) - ALPHAFOODIE
From alphafoodie.com
DOLMA RECIPE- DELICIOUS TURKISH GRAPEVINE ROLLS IN 1 HOUR
From thefoodhog.com
DOLMADES - GREEK APPETIZERS - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
ARMENIAN MIXED VEGETABLE DOLMA – A RECIPE FROM THE GUTSY …
From thearmeniankitchen.com
WHAT IS DOLMA? (WITH PICTURE)
From delightedcooking.com
MIDYE DOLMA RECIPE | TURKISH STYLE COOKING
From turkishstylecooking.com
GREEK STUFFED GRAPE LEAVES (DOLMA) - SAVOR THE BEST
From savorthebest.com
HOMEMADE DOLMA {STUFFED GRAPE LEAVES} - BELLY FULL
From bellyfull.net
AUTHENTIC CAUCASIAN DOLMA WITH LOCAL FLAIR (RECIPE)
From rbth.com
PERSIAN DOLMA | STUFFED GRAPE LEAVES RECIPE - PERSIANGOOD
From persiangood.com
ARMENIAN MIXED VEGETABLE DOLMA - THE ARMENIAN MIRROR-SPECTATOR
From mirrorspectator.com
IRAQI DOLMA (MIDDLE EASTERN STUFFED VEGETABLES) - HUNGRY PAPRIKAS
From hungrypaprikas.com
YAPRAK SARMA - DOLMA (VEGAN STUFFED GRAPE LEAVES) - COOKING …
From cookingorgeous.com
KELP DOLMA RECIPE – MAINE COAST SEA VEGETABLES
From seaveg.com
DOLMADES RECIPE - BBC FOOD
From bbc.co.uk
DOLMA RECIPE | ARMENIAN STUFFED VEGETABLES - YOUTUBE
From youtube.com
DOLMAS: STUFFED VEGETABLES - BALKAN LUNCH BOX
From balkanlunchbox.com
KURDISH DOLMA RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DOLMAS- STUFFED GRAPE LEAVES - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
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