Dolmas Stuffed Grape Leaves Recipes

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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.


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


  • 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) 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


  • 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 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


  • 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) 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


  • 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) 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


  • 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 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
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


  • 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) 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


  • 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) 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
1 lemon, juice of


  • 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) 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


  • 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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2019-11-20  · ORIGIN OF DOLMADES. The origin of Dolmades (sing. Dolma) is ancient and unknown.Rolls made with grape leaves and stuffed with various ingredients are …
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  • At this point, pour the vegetables into a saucepan along with 3 tbsp of olive oil and sauté 20 minutes over medium heat until the onion becomes soft and translucent.
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2014-02-06  · This Greek dolmades recipe (stuffed vine/ grape leaves with rice) is the ultimate vegetarian appetizer! Dolmathes or dolmadakia are made from tender vine …
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  • To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.
  • Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.
  • Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.
  • Drizzle the stuffed vine leaves (dolmathes) 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. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.
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2019-08-24  · An easy recipe for dolma or stuffed grape leaves that's healthy and hearty. Check out the video and tutorial on how to make stuffed grape leaves. 4.91 …
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  • Heat the olive oil in a pan and saute onion until translucent. Add in the rice and cook for just a few minutes.
  • Then add the tomato paste, cinnamon, dried mint, sugar, pine nuts, parsley and salt. Add in 1/2 cup boiling water. Stir well and cook for about 5 minutes. Turn the heat off.
  • Reserve 5 or 6 grape leaves to cover the bottom of the pot. Lay flat a grape leaf on a clean surface. Place about 1 tablespoon of the rice mixture on the leaf and then start rolling. To roll, fold in left and right side, then the bottom and then roll tightly into a cigar. Please watch the video for the complete tutorial.
  • Cover the bottom of a large pot with reserved grape leaves from the jar and place stuffed grape leaves in the pot to cover the bottom.
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2008-08-12  · Rinse the grape leaves under running cold water to removes as much brine as possible, pat dry, and stack on a plate. Place 1 leaf at a time, shiny side down, on a …
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2020-08-24  · Dolma Barge Mo dressing. Mix the mentioned ingredients (1 cup Brown stock, 25 grams butter, ½ cup vinegar, 1 or 2 tablespoons sugar, some salt) in a pot and heat them until the liquid …
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  • About 12 hours before you want to cook Dolmeh Barge Mo, leave the split peas and rice in some water in separate dishes.
  • Chop the onions and using some oil and turmeric stir fry the chopped onions. When they started to look golden, add the minced meat and stir fry it.
  • In two different dishes, cook the rice and the split peas. The split peas must be completely cooked, but be careful not to overcook them, if overcooked, they can be mashed. The rice, on the other hand mustn’t be completely cooked, since it is going to be heated and cooked in the other levels, so being underdone (not completely cooked, but more than half-cooked) is enough for the rice.
  • Add the mined vegetables, salt and pepper and stir the ingredients and to go on, add the cooked rice and split peas. Mix the ingredients and put out the flame of the gas burner.
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2021-03-24  · Dolmades (Stuffed Grape Leaves) Recipe. Published: March 24, 2021 May 25, 2021 Updated: May 25, 2021. Jump to Recipe Jump to Video Print Recipe. Cooking food in leaves goes …
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  • Remove stems from grape leaves and any torn leaves. (Most leaves can be cut in half - smaller ones remain whole.)
  • Mix herbs, spices, tomato, onion, lamb, olive oil, salt and pepper into rice. Mix well by hand until well combined.
  • Grease the bottom of the pot and put foil in the bottom. Line the bottom of the pot with any discarded grape leaf pieces. Top with tomato slices.
  • Lay out a single grape leaf. Place a small amount of filling in the centre. Fold over edges and the roll up grape leaf longways.
See details »

2019-12-03  · Step 2: Prepare the Stuffing. The stuffing here is made of rice, cooked ground beef, and a few chopped fresh herbs (parsley, dill, and mint). First, rinse the rice and soak in water for 20 minutes …
4.6/5 (38)
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  • 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.
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2010-05-10  · Dolmas (Stuffed Grape Leaves) Dolmas, or stuffed grape leaves, are a tasty Greek treat. Now you can make your own with just a few ingredients and these simple instructions. Total …
4.7/5 (9)
Total Time 1 hr 15 mins
Estimated Reading Time 6 mins
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  • Finely dice the yellow onion and mince the garlic. Cook them in a skillet with 2 Tbsp of olive oil over medium/high heat until they are soft and translucent. Transfer them to a mixing bowl to cool.
  • Add the rice, mint, salt and 1/4 cup (4 Tbsp) of lemon juice to the mixing bowl with the cooked onions and garlic. Stir to combine well.
  • Gently unroll/unfold the grape leaves from the jar and lay flat on a clean surface (3 or 4 at a time). Place 1 tsp to 1 Tbsp (depending on the size of the leaf) of rice mix at the bottom near where the stem would attach. Roll the grape leaves by first folding the bottom up, then the right and left sides in then rolling all the way toward the top (see photos below). Do not roll tightly as the rice will expand when the Dolmas cook in the next step. Continue to fill and roll each grape leaf this way.
  • As you roll the grape leaves place them in the bottom of a wide pot, seam side down, very close together (see photos below). If you fill the bottom of the pot in a single layer and still have more, you can start a second layer.
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2019-08-30  · Dolmas - Stuffed Grape Leaves Recipe; Dolmas history and background: The precursor to dolmas is thought to be the Greek thrion" a fig leaf stuffed with sweetened cheese. Dolmas can …
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  • In a small skillet saute the onions and pine nuts in the olive oil until onions are translucent. Remove from skillet and add to rice mixture. Mix well.
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2021-01-04  · Dolmades is simply the Greek word for Dolma (the Turkish word). Unlike Turkish dolma, which refers to everything stuffed, “Greek dolmades” is used for stuffed vine leaves, cabbage …
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Calories 436 per serving
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2020-07-24  · 3 tablespoons dried currants (optional) 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. Heat …
Cuisine Greek
Category Appetizer
Servings 30
Total Time 2 hrs
  • 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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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 …
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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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 …
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.
See details »

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 …
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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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 …
Ratings 53
Calories 46 per serving
Category Appetizer, Lunch, Side Dish, Snack
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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.
Ratings 157
Calories 225 per serving
Category Appetizer, Side Dish
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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 ...
5/5 (9)
Total Time 1 hr 10 mins
Estimated Reading Time 7 mins
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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.
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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...
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