Dolmas Stuffed Grape Leaves Recipes

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STUFFED GRAPE LEAVES (DOLMADES)



Stuffed Grape Leaves (Dolmades) image

This is a delicious variation of a common Middle Eastern dish using grape leaves stuffed with lamb and a variety of seasonings.

Provided by MYTWISTEDDREAMS

Categories     Appetizers and Snacks     Meat and Poultry

Time 1h30m

Yield 8

Number Of Ingredients 9

1 ½ pounds ground lamb
2 medium onions, finely chopped
⅔ cup long grain white rice
⅔ cup pine nuts
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon chopped fresh mint
1 (8 ounce) jar grape leaves, drained and rinsed
1 ½ cups water

Steps:

  • Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. Gently open up a grape leaf, and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the center of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight cylinder. Place the rolled grape leaf into a large skillet, seam-side down. Repeat with remaining grape leaves, packing them in a tight, single layer.
  • Pour the water into the skillet, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.

Nutrition Facts : Calories 321 calories, Carbohydrate 20.6 g, Cholesterol 56.9 mg, Fat 18 g, Fiber 1.2 g, Protein 20 g, SaturatedFat 5.8 g, Sodium 1151.8 mg, Sugar 1.5 g

DOLMADES (STUFFED GRAPE LEAVES)



Dolmades (stuffed grape leaves) image

This is my mother-in-laws recipe, her name is Loukretia. We can get fresh grape leaves on the market, but if you can't find them, you can use jars, they're usually preserved in vinegar so just rinse them well. Fresh leaves need to be boiled 'till tender. Don't throw away the small or torn leaves, I use them to line the bottom of...

Provided by Ann Hatzimangas

Categories     Vegetable Appetizers

Time 1h10m

Number Of Ingredients 10

1/2 kg fresh green onions
2 c olive oil
1/2 kg grape leaves
1 pinch salt
1 pinch pepper
1 sprig(s) parsley
1 sprig(s) dill
1 sprig(s) spearmint
2 lemons - juice of
1 c rice

Steps:

  • 1. Saute the chopped onions in half the olive oil. Add rice, salt, pepper, parsley, dill and spearmint. Mix well. Add half a glass of water. Cook until the water is absorbed.
  • 2. The vine leaf is placed with the surface that had the stem face up with the stem facing towards you. Using a teaspoon, place a heaped spoonful in the center of the leaf. Next fold the stem end of the leaf into the center, followed by each side and finish by folding it into a cylinder.
  • 3. It's best to use a large saucepan with a large surface area. Line the bottom with small, broken or left-over grape leaves and starting at the center place each stuffed leaf in a row, trying not to leave too much space between them, this avoids breakage.
  • 4. Add the remaining oil, 2 cups of boiling water and the lemon juice.Place a large dinner plate on top to hold the leaves down in liquid. Bring to the boil and simmer for about 20-30 minutes until the rice is soft. Serve cold with Greek yogurt.

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.

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

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

Provided by Tyler Florence

Categories     appetizer

Time 1h40m

Yield about 30 dolmades

Number Of Ingredients 12

1/2 cup extra-virgin olive oil
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 teaspoon grated lemon zest
1/2 cup pine nuts
1 cup long-grain rice
1 1/2 cups chicken stock
2 tablespoons finely chopped dill leaves
1/4 cup finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1 (8-ounce) jar grape leaves, rinsed and drained
2 lemons, juiced

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

DOLMAS (STUFFED GRAPE LEAVES)



Dolmas (Stuffed Grape Leaves) image

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

8 ounces grape leaves, in brine (~40-45)
1/2 cup olive oil, divided
2 cups cooked long-grain rice
4 green onions or 4 scallions, finely chopped
1 small red onion, finely chopped
1 tablespoon lemon zest
1/4 cup chopped of fresh mint
1/2 cup pine nuts, finely chopped
salt
1 lemon, juice of

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

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

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  • 1. Carefully remove grape leaves from the jar, and rinse each one. Remove the stems with a paring knife, pat dry with paper towels, and set aside.
  • 2. Heat olive oil in a large pot over medium heat. Add the onions, cumin, and allspice, and season with salt and pepper. Cook until the onions begin to soften and caramelize. Add the chopped herbs, and rice, and stir to combine. Sauté to lightly toast the grains of rice, 3–5 minutes.
  • 3. Add in half of the broth, and bring to a boil. Reduce to low heat, cover, and cook until the rice has absorbed most of the liquid and is barely al dente, about 10 minutes. Add the lemon juice, and taste for seasoning. Stir in the toasted pine nuts and currants, if using. Remove from the heat and set aside.
  • 4. To assemble the dolmas, lay each grape leaf flat on a clean cutting board or work surface. Place a horizontal spoonful of the rice mixture at the lower third of the leaf. Fold both the left and right edges over the filling, then roll from bottom to top, taking care to keep things tight. Place each finished dolma seam side down in a large, deep skillet or wide pot. Repeat with remaining grape leaves.
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INSTANT POT GRAPE LEAF DOLMA RECIPE - HILDA'S KITCHEN BLOG
2021-05-07  · Grape Leaf Dolma has never tasted better! Stuffed grape leaves, smothered in a garlic and dill yogurt sauce, then drizzled with a spicy paprika tomato sauce.Let this Assyrian girl show you …
From hildaskitchenblog.com
4.5/5 (2)
Total Time 2 hrs 30 mins
Category Main Dish
Calories 325 per serving
  • Use the larger and thicker leaves to line the bottom of the Instant Pot. This helps to prevent the dolma from sticking to the bottom of the pot and burning. These leaves don't need to be blanched.
  • While the dolma is cooking, mix the yogurt with the other yogurt sauce ingredients. Chill until ready to serve.
  • Heat oil in the same saucepan used to make the dolma cooking liquid. Add onion and cook until translucent, then tomato paste and cook for an additional minute. Add salt, paprika, cayenne, and continue to stir until combined. Cook for a few more minutes.
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HOMEMADE DOLMA {STUFFED GRAPE LEAVES} - BELLY FULL
2020-07-06  · The word Dolma comes from the Turkish “Dolmark,” which means “to be filled” and refers to stuffed dishes such as stuffed eggplant, stuffed tomatoes, stuffed peppers, cabbage rolls, and …
From bellyfull.net
Ratings 2
Total Time 1 hr 55 mins
Category Appetizer
Calories 53 per serving
  • Take grape leaves out of the jar, and rinse well. Remove stems. Set torn leaves aside to line the pan later.
  • To partially cook rice, add rice and 2/3 cups of water to a small pan. Bring to a boil and let simmer 3-4 minutes. Transfer to a sieve and rinse.
  • Add butter and vegetable oil to a medium pan over medium high heat. When butter is melted add onion and cook, stirring, until translucent and just starting to brown, about 3 minutes. Let cool slightly.
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DOLMADES WITH LAMB & RICE: GRAPE LEAVES STUFFED WITH …
2020-07-12  · 1/2 cup freshly lemon juice. Instructions. In a large mixing bowl, combine the ground meat, onion, garlic, salt, pepper, herbs and mix well. Add the rice and mix until well combined. Rinse and dry …
From dimitrasdishes.com
4.4/5 (11)
Estimated Reading Time 5 mins
Servings 50
  • ​In a large mixing bowl, combine the ground meat, onion, garlic, salt, pepper, herbs and mix well. Add the rice and mix until well combined.
  • Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to lay on bottom of pot.
  • Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem.
  • ​Fold the stem end of leaf over the filling. Fold the sides over and roll up snugly but not too tight. The rice will expand while cooking.
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HOW TO MAKE DOLMAS (STUFFED GRAPE LEAVES) RECIPE
2011-11-03  · Make Your Own Dolmas (Stuffed Grape Leaves) Recipe. By. Ashley Adams. Ashley Adams. Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking. Learn about The Spruce Eats' Editorial Process. Updated on 09/3/21 The Spruce / Teena Agnel. Prep: 60 mins. Cook: 2 hrs. Total: 3 hrs. Servings: 40 servings. 53 ratings. Add a …
From thespruceeats.com
Ratings 53
Calories 46 per serving
Category Appetizer, Lunch, Side Dish, Snack
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STUFFED GRAPE LEAVES WITH MEAT AND RICE RECIPE
2006-01-05  · Refrigerate leftover stuffed grape leaves in airtight containers for up to four days. To freeze leftover dolmathakia, transfer them to zip-close freezer bags or airtight containers and freeze for up to three months. Steam or microwave leftover refrigerated or frozen stuffed grape leaves to 165 F, the minimum safe temperature for cooked leftovers.
From thespruceeats.com
Ratings 157
Calories 225 per serving
Category Appetizer, Side Dish
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ORIGINAL TURKISH RECIPE FOR DOLMAS: STUFFED GRAPE LEAVES
2020-12-27  · Meatless dolmas of grape leaves made with the original recipe, are served either at room temperature or cold, but not for satiety. They are consumed more as appetizer ‘meze’ in a table of Raki (the national (super) alcoholic drink, also known as “the lion’s milk”), probably together with hummus ( here you can find the recipe), with fava (thick purèe of fava beans served cold: click ...
From chefoodrevolution.com
5/5 (9)
Total Time 1 hr 10 mins
Estimated Reading Time 7 mins
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VEGAN STUFFED GRAPE LEAVES | SARMA RECIPE (DOLMA RECIPE ...
2021-07-24  · Fold the sides over the filling and roll tightly. 5. Place the vegan stuffed grape leaves in a big cooking pan. 6. Add boiling water , arriving at the top layer and add 5-6 tablespoons olive oil. 7. Place a small plate on top, close the lid and cook for about 30-40 minutes over low-medium heat until the water has been absorbed. 8.
From thevegetarianhannibal.com
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DOLMA RECIPE || TURKISH NATIONAL DISH || STUFFED GRAPE LEAVES
traditional #dolma, #grape #leaves are stuffed with #rice and ground #meat. Stuffed leaves were first made at the court of #King #Khusrow II in the early 7th...
From youtube.com
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