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
DOLMAS (STUFFED GRAPE LEAVES)
I don't remember when I first eat a dolma, but have had a passion for these little treats for years. I usually buy a few in a specialty deli, but finally found a recipe I really enjoy and make them periodically for appetizer parties. I don't recall which site this came from, but I think they're delicious.
Provided by Judikins
Categories European
Time 2h30m
Yield 40-45 dolmas, 20-25 serving(s)
Number Of Ingredients 10
Steps:
- This recipe is not difficult but takes some time to make.
- Drain the grape leaves and put them in a large heat-proof bowl.
- Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes.
- Drain and rinse under cold water.
- In the meantime, heat 1/4 cup of olive oil in a medium skillet.
- Add onions and cook until tender, about 5 minutes.
- Remove the skillet from heat and add rice, mint, lemon zest, salt to taste and pine nuts.
- Mix thoroughly; making sure the rice is well-coated with oil.
- To fill the leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place ~2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf towards the center and roll tightly, forming a cylinder.
- Repeat until all the filling in the dolmas recipe is used.
- Place dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves.
- Drizzle the lemon juice and the remaining olive oil over the dolmas and add boiling water to cover.
- Cover the pan tightly and simmer for 1 hour.
- Let the parcels cool in the liquid, then transfer to a serving platter. Serve at room temperature.
Nutrition Facts : Calories 102.5, Fat 8, SaturatedFat 1, Sodium 327.4, Carbohydrate 7.2, Fiber 0.4, Sugar 0.4, Protein 1.5
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!
DOLMADES (STUFFED GRAPE LEAVES)
Provided by Tyler Florence
Categories appetizer
Time 1h40m
Yield about 30 dolmades
Number Of Ingredients 12
Steps:
- To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
- Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
- To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ¿ it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
- Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.
Nutrition Facts : Calories 84 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 302 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams
GREEK DOLMA AKA STUFFED GRAPE LEAVES
My first experience tasting these luscious morsels was many years ago when we lived in San Jose, California. One of my co-workers brought Stuffed Grape Leaves to work one day for me to try. I was hooked! The original version of this recipe was posted on Cooks.com. Posted for ZWT 2010.
Provided by CarrolJ
Categories Lunch/Snacks
Time 1h15m
Yield 25-35 rolls, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Because these leaves are packed in brine it is important to rinse them well in warm water before using.
- Separate the most perfect leaves from those which are imperfect.
- Line the bottom of a glass baking dish with the imperfect leaves.
- It is okay to line several layers.
- These imperfect leaves act as a cushioning layer for the stuffed rolls and will be discarded after baking.
- Mix stuffing ingredients thoroughly.
- Place a grape leaf vein side up and stem end toward you on the counter. Near the base put 1 heaping teaspoon of stuffing.
- Fold both sides over stuffing and roll up from the base end to the tip.
- It is important to roll them tightly so that they don't become unrolled while cooking them.
- Lay the rolls very close to each other in rows.
- It is okay to make several layers if necessary.
- Pour in warm water that will barely cover the first layer.
- .
- Cover dish and bake in oven at 350 degrees about 45 minutes.
DOLMADES (STUFFED GRAPE LEAVES)
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
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.
DOLMAS (STUFFED GRAPE LEAVES)
A favorite appetizer in Greece and throughout the Middle East. It can be prepared ahead and served either hot or cold.
Provided by threeovens
Categories Lamb/Sheep
Time 1h5m
Yield 40 appetizers, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl mix 1/2 cup chicken broth, beef, lamb, rice, onion, pine nuts, parsley, garlic and mint. Set aside.
- Gently rinse grape leaves and pat dry with paper towels. Arrange on a work surface with the shiny side down. Place 1 tablespoon meat mixture in the center of a grape leaf. Tuck in ends and roll tightly toward the leaf point. Repeat until meat mixture and leaves are used up.
- Arrange wrapped leaves, in layers, in a large sauce pan with seam side down. Cover leaves with remaining broth and the lemon juice. Weight leaves with a heavy plate to prevent opening.
- Cook over low heat 45 minutes.
- Serve with plain yogurt; garnish with lemon slices.
Nutrition Facts : Calories 366.3, Fat 22.2, SaturatedFat 6.9, Cholesterol 59.3, Sodium 1151.8, Carbohydrate 21.1, Fiber 0.9, Sugar 1.2, Protein 20.9
DOLMA (STUFFED GRAPE LEAVES)
According to the owner of the local Turkish deli, this is how his wife makes her dolmas. I know that when I made them, I got a ton of complements.
Provided by Mysterygirl
Categories Turkish
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions in olive oil in pan, add rice and add hot water to cover.
- Cover and simmer until rice is half cooked, about 10 minutes.
- Turn off heat, add tomato paste, currants, nuts, and spices. Let mixture cool.
- To prep the grape leaves, rinse in warm water and remove the stems.
- When rice mixture is cool, place 1 teaspoon or less in center of leaf, fold in right and left sides, then roll the leaf until you have a tiny 'cigar'.
- Place the dolma in a steamer pot.
- Repeat until all grape leaves and/or stuffing is finished.
- Add water to steamer cover and simmer for 30-45 minutes or until the rice inside the dolma is totally cooked.
- Traditionally this is served cold.
- Squeeze lemon over the dolma immediately before serving.
Nutrition Facts : Calories 214.5, Fat 3.4, SaturatedFat 0.4, Sodium 1664, Carbohydrate 42.1, Fiber 1.9, Sugar 3.2, Protein 5.7
DOLMAS (STUFFED GRAPE LEAVES)
Provided by Marian Burros
Categories dinner, project, appetizer
Time 1h
Yield About four dozen
Number Of Ingredients 11
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
More about "dolmas stuffed grape leaves recipe recipe fo recipe cards"
BEST STUFFED GRAPE LEAVES (DOLMAS) - THE MEDITERRANEAN …
From themediterraneandish.com
4.6/5 (42)Calories 25 per servingCategory Entree
- If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. (Later in the process, you'll remove the stems before stuffing.) (See notes if using fresh grape leaves)
- Soak the rice in plenty of water for about 15 to 20 minutes or until you are able to break one grain of rice easily. Drain well.
- Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom (I used the leaves that didn't look too great here and made three layers to protect the stuffed leaves from scorching later.) Top with sliced tomatoes.
HOW TO MAKE YOUR OWN DOLMAS (STUFFED GRAPE LEAVES) - KITCHN
From thekitchn.com
DOLMAS- STUFFED GRAPE LEAVES | RECIPE | TURKISH RECIPES ...
From pinterest.ca
STUFFED EGGPLANTS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GREEK STUFFED GRAPE LEAVES WITH MEAT AND RICE RECIPE ...
From vayiaskitchen.com
DOLMAS GREEK STUFFED GRAPE LEAVES RECIPE
From recipeland.com
DOLMAS - STUFFED GRAPE LEAVES - BIGOVEN
From bigoven.com
DOLMAS (STUFFED GRAPE LEAVES) | DOWN TO EARTH ORGANIC AND ...
From downtoearth.org
HOW TO MAKE DOLMAS (STUFFED GRAPE LEAVES) | LEMONS + ANCHOVIES
From lemonsandanchovies.com
DOLMAS - GREEK STUFFED GRAPE LEAVES RECIPE | CDKITCHEN.COM
From cdkitchen.com
STUFFED GRAPE LEAVES-DOLMADES - THE BOSSY KITCHEN
From thebossykitchen.com
GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES ...
From mygreekdish.com
HOW TO MAKE YOUR OWN DOLMAS (STUFFED GRAPE LEAVES) …
From saveur.com
VEGETARIAN STUFFED GRAPE LEAVES (DOLMAS) - ALPHAFOODIE
From alphafoodie.com
HOW TO MAKE STUFFED GRAPE LEAVES: CLASSIC DOLMAS …
From masterclass.com
DOLMAS (STUFFED GRAPE LEAVES) - DONERG
From donerg.com
DOLMAS (STUFFED GRAPE LEAVES) - BUDGET BYTES
From budgetbytes.com
DOLMADES {STUFFED GRAPE LEAVES} - THE GOOD HEARTED WOMAN
From thegoodheartedwoman.com
DOLMADAKIA - STUFFED GRAPE LEAVES - THE GREEK FOODIE
From thegreekfoodie.com
STUFFED GRAPE LEAVES RECIPE (DOLMAS) - ROAMILICIOUS
From roamilicious.com
DOLMA (STUFFED GRAPE LEAVES WITH MEAT AND RICE) - MISSION ...
From mission-food.com
STUFFED GRAPE LEAVES RECIPE | DOLMA RECIPE - THE COOKING ...
From thecookingfoodie.com
TURKISH STUFFED GRAPE LEAVES DOLMA (YAPRAK ... - GIVE RECIPE
From giverecipe.com
TRADITIONAL MEDITERRANEAN STUFFED GRAPE LEAVES {DOLMAS}
From traditionalcookingschool.com
DOLMAS STUFFED GRAPE LEAVES WITH MEAT AND RICE RECIPE ...
From besthomerecipes.net
SP_STEPF'S STUFFED GRAPE LEAVES (DOLMAS) RECIPE
From recipes.sparkpeople.com
DOLMAS (STUFFED GRAPE LEAVES) - WHEAT-FREE MEAT-FREE
From wheatfreemeatfree.com
STUFFED GRAPE LEAVES (DOLMADES) RECIPE - RECIPETIPS.COM
From recipetips.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