Dolmades Stuffed Grape Leaves Recipes

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DOLMADES: STUFFED GRAPE LEAVES



Dolmades: Stuffed Grape Leaves image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 36 dolmades; 6 to 12 servings

Number Of Ingredients 27

1/4 cup plus 1 cup olive oil
2 medium yellow onions, finely chopped
3 cloves garlic, minced
1/2 cup pine nuts
1 cup long-grain rice
1 teaspoon salt
1/2 cup golden raisins
1 tablespoon minced mint
2 lemons, juiced
1 (8-ounce) jar grape leaves, or 36 medium-sized fresh leaves
Kicked Up Tzatziki, recipe follows
1 medium cucumber, peeled, sliced in half, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon dill or oregano
1 clove garlic, minced
1/2 teaspoon Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.
  • Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
  • To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
  • Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
  • Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce.
  • In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

DOLMADES (STUFFED GRAPE LEAVES)



Dolmades (Stuffed Grape Leaves) image

These rice-and-meat-stuffed bundles are a traditional Greek appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 35 pieces

Number Of Ingredients 15

1/2 medium onion, finely minced
1/4 cup plus 2 tablespoons uncooked rice
8 ounces ground lamb
8 ounces ground beef
1 small clove garlic, minced
3 tablespoons finely chopped flat-leaf parsley
1 small carrot, peeled and finely diced
1 teaspoon grated lemon zest
4 tablespoons olive oil, plus more for drizzling
1 heaping tablespoon fresh mint leaves, minced, plus 3 more sprigs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 sixteen-ounce jar grape leaves, rinsed
3 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/2 lemon, cut into 4 slices

Steps:

  • Heat oven to 325 degrees. In a bowl, combine onion, rice, lamb, beef, garlic, parsley, carrot, lemon zest, 1 tablespoon oil, chopped mint, salt, and pepper.
  • Place a leaf, vein side up, on a work surface; place about 1 tablespoon filling just below center. Fold bottom of leaf over filling and sides in toward center; roll up. Do not overfill or roll too tightly. Repeat, making 35.
  • Lay dolmades, seam side down, in a 9-by-13-inch glass baking pan; do not pack tightly.
  • Combine stock and remaining 3 tablespoons oil; pour over dolmades. Squeeze lemon over dolmades, and place lemon slices and mint sprigs on top. Place another 9-by-13-inch baking pan, half full of water, on top to weigh down dolmades.
  • Bake for 40 to 50 minutes. Let dolmades cool in cooking liquid, still weighted, for 2 hours. Serve drizzled with olive oil, or refrigerate for up to 2 days; bring to room temperature before serving.

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.

DOLMADES (STUFFED GRAPE LEAVES)



Dolmades (Stuffed Grape Leaves) image

Greek dolmades are my favorite at greek restaurants. You'll find grape leaves in a glass jar, usually in store with a good middle eastern section. These are good hot, or even better the next day cold, right from the refrigerator!

Provided by Gillian Spence

Categories     Greek

Time 3h

Yield 20-30 dolmades, 6-8 serving(s)

Number Of Ingredients 14

1 lb lamb, coarsely ground
1 teaspoon allspice
2 garlic cloves, crushed
salt & freshly ground black pepper
2 cups chicken broth
1 lemon, juice of
30 grape leaves
1 cup yellow onion, chopped
1 cup long grain rice
1/2 cup olive oil
1/4 cup fresh Italian parsley, chopped
1 tablespoon dried dill
1 lemon, juice of
2 tablespoons mint

Steps:

  • Mix all the ingredients for the filling (onions through salt & pepper). Pick out the smallest leaves in the jar for lining the pot with.
  • Cut off the stems from the grape leaves. Put a leaf on the counter, shiny side down. Roll the filling into a ¾ inch ball, and place near the broad end of the leaf. Fold over left and right segments, then roll the ball up in the leaf toward the tip. Don't wrap too tightly, as the rice needs to expand. Place the packet loose side down in a 2 quart heavy lidded kettle (lined with some of the smaller leaves). Place the dolmades close to one another so they will not come undone while cooking. Cover the first layer with another layer of small leaves, and continue to layer until all dolmades are used.
  • Place a heavy plate on top of the dolmades to act as a weight during cooking. Mix the chicken stock and lemon juice for the broth, and add to leaves in pot. Cover and bring to a simmer. Cook for one hour, remove from heat and allow to cool for another hour. Don't remove the lid, or the leaves will oxidize and darken.
  • Serve with Tzaziki sauce.
  • http://www.recipezaar.com/rz.143524.

Nutrition Facts : Calories 431.7, Fat 26.7, SaturatedFat 5.9, Cholesterol 40, Sodium 861.3, Carbohydrate 32.5, Fiber 1.2, Sugar 1.8, Protein 15.9

DOLMAS (STUFFED GRAPE LEAVES)



Dolmas (Stuffed Grape Leaves) image

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

1 tablespoon olive oil
2 onions, minced
1 ½ cups uncooked white rice
2 tablespoons tomato paste
2 tablespoons dried currants
2 tablespoons pine nuts
1 tablespoon ground cinnamon
1 tablespoon dried mint
1 tablespoon dried dill weed
1 teaspoon ground allspice
1 teaspoon ground cumin
1 (8 ounce) jar grape leaves, drained and rinsed

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)



Dolmas (Stuffed Grape Leaves) image

Provided by Marian Burros

Categories     dinner, project, appetizer

Time 1h

Yield About four dozen

Number Of Ingredients 11

1 pound lean ground pork
1 pound lean ground beef
1 large onion, finely chopped
2 tablespoons parsley
1/3 cup chopped fresh coriander
1 tablespoon chopped mint
1/2 cup raw rice
Black pepper to taste
About 5 dozen large grape leaves, preserved in brine
4 cups beef broth or stock
3 cups plain yogurt

Steps:

  • In a large bowl, mix together the pork, beef, onion, parsley, coriander, mint, rice and black pepper.
  • Separate the grape leaves and rinse in warm water. Cut off the stems.
  • Arrange 10 leaves in a heavy-bottomed pot to keep the dolmas from burning.
  • Place each of the remaining leaves, shiny side down, on the counter. Place about 1 tablespoon of filling in the center of each leaf and roll up. Fold the stem end over the filling. Then fold in the sides and continue rolling up. Stack the rolls, seam side down, on the grape leaves in the pot. When all the filling has been used up, pour the beef broth over the dolmas. Place a plate on top of the dolmas and bring the liquid to a boil. Cover, reduce heat and simmer for about 45 minutes. Drain well.
  • Serve at room temperature or cold with yogurt on the side.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 1 gram, TransFat 0 grams

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DOLMAS (STUFFED GRAPE LEAVES) - BUDGET BYTES
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DOLMADES KASIOTIKI (MEAT-STUFFED GRAPE LEAVES) - FINECOOKING
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DOLMADES (GRAPE LEAVES STUFFED WITH RICE & HERBS) – MOSTLY GREEK
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HOW TO MAKE DOLMAS (STUFFED GRAPE LEAVES) RECIPE
2021-09-03  · Gather the ingredients. The Spruce / Teena Agnel. 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. The Spruce / Teena Agnel. Using a small, sharp paring knife, remove the stems from the leaves.
From thespruceeats.com
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DOLMADES (STUFFED GRAPE LEAVES) | SAVEUR
2010-03-30  · Ingredients. 1 (16-oz.) bottle of grape leaves, drained and unrolled 3 ⁄ 4 cup extra-virgin olive oil ; 3 cloves garlic, minced 2 scallions, minced 1 large yellow onion, minced
From saveur.com
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MEAT STUFFED GRAPE LEAVES (TURKISH DOLMAS) RECIPE - COOKING …
2022-02-28  · Lay the leaf flat on a cutting board with the shiny side down. Place about 1 tablespoon of the meat filling and place in the centre of the leaf, close to where the stem was.
From cookingorgeous.com
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STUFFED GRAPE LEAVES (DOLMAS) - SAMMYWONGSKITCHEN
Place a plate on top of the dolmas to prevent the grape leaves from unravelling. Bring the water to a boil. Turn down heat, cover with lid and cook for 30 minutes at a rolling boil. If excess water is still in the pot after 30 minutes, uncover lid and allow water to cook off.
From sammywongskitchen.com
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STUFFED GRAPE LEAVES (DOLMADES) - SAVEUR
2010-07-18  · Ingredients. 1 large cucumber, peeled, seeded, and grated 1 ⁄ 2 tsp. kosher salt, plus more ; 1 cup Greek yogurt Freshly ground black pepper, to taste 5 tbsp. extra-virgin olive oil
From saveur.com
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Top Asked Questions

How to prepare grape dolmades?
First, bring to boil a pot full of water. Then, place the pot far from the heat and poach immediately the leaves a couple of minutes. Finally, rinse the leaves with cold water. Now, line the bottom of a pot with a layer of grape leaves: these to protect the dolmades. At this point let's prepare the dolmades!
How to cook stuffed vine leaves (dolmades)?
Drizzle the stuffed vine leaves (dolmades) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them.
What is the difference between stuffed grape leaves and dolmas?
Turkish dolmas, known as yaprak sarmasi, usually contains a bit of tomato paste and pine nuts whereas the Greek version known as dolmades contains more herbs such as green onions and dill. It's important to note that in both cuisines stuffed grape leaved should be rolled into cigars. Are stuffed grape leaves vegetarian?
How to cook stuffed grape leaves?
Mix the water, olive oil, and lemon juice in a bowl or a jug. Place the potato slices at the bottom of a large or medium pan (depending on how many stuffed grape leaves you are cooking). Alternatively, you can use any broken and un-used leaves to lay on the bottom of the pan. Place the stuffed vine leaves in the pan, seam side down.

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