Best 4 Dolmas Stuffed Grape Leaves Recipes
Dolmas stuffed grape leaves are a delightful appetizer or side dish enjoyed in many cultures around the world. These delicate parcels consist of tender grape leaves wrapped around a savory filling of rice, herbs, spices, and sometimes minced meat or vegetables. Whether you prefer the classic vegetarian dolmas, the flavorful meat-filled version, or a unique combination of ingredients, the possibilities are endless. This article will guide you through the culinary journey of creating the perfect dolmas stuffed grape leaves and offer a collection of mouthwatering recipes that will tantalize your taste buds.
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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)
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
DOLMAS-GRAPE LEAVES STUFFED WITH FRAGRANT RICE
Adapted from the Field of Greens Restaurant which opened in San Fransisco Bay in 1979 and changed forever the image of vegetarian cooking. The dinner chef learned to make these on the Greek island of Mykonos and brought the recipe to the restaurant. The rice's spicy, sweet flavor is a perfect contrast to the pungent grape leaves. These dolmas are surprisingly easy to make! Serve with wedges of lemon and some kalamata olives.
Provided by Sharon123
Categories Long Grain Rice
Time 45m
Yield 20-24 dolmas
Number Of Ingredients 12
Steps:
- Bring water to a boil in a medium saucepan; add 1 teaspoons salt, then stir in the rice, cinnamon, sugar, butter, and lemon zest. Allow pot to return to a boil, then cover and cook over low heat until the rice is just tender, 15-20 minutes(a littlemore for brown rice). The rice should be slightly undercooked at this point, since it will cook a little more when the dolmas steam.
- Move the rice to a bowl and, while it is still hot, toss with the currants(or raisins), pine nuts, and lemon juice. Season to taste with salt and pepper.
- Rinse and drain the grape leaves, pat them dry, and snip off the stems; spread them out on a work surface. Pack 1 tbls. rice in your hands to compress it and place in the center of each grape leaf. Fold in the bottom and the two sides, then roll toward the top until the entire grape leaf has been rolled.
- Brush the dolmas lightly with a little olive oil and set in a steamer basket. Place the steamer over boiling water, cover, and steam for 3-5 minutes, until heated through.
- Serve warm or at room temperature.
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
Tips for Making Dolmas
- Choose the right grape leaves. Fresh grape leaves are best, but you can also use jarred grape leaves. If using fresh leaves, blanch them in boiling water for a few seconds to soften them.
- Make sure the rice is cooked properly. The rice should be cooked until it is tender but still has a little bite to it. If the rice is too soft, it will become mushy when you roll the dolmas.
- Don't overstuff the grape leaves. The grape leaves should be filled with just enough rice and filling to make a compact roll. If you overstuff the grape leaves, they will be difficult to roll and will likely fall apart.
- Roll the dolmas tightly. The dolmas should be rolled tightly so that the filling doesn't fall out. You can use a toothpick or skewer to help you roll the dolmas.
- Cook the dolmas in a flavorful broth. The broth should be flavorful enough to impart some of its flavor to the dolmas. You can use a simple broth made with water, salt, and pepper, or you can use a more complex broth made with stock, vegetables, and herbs.
Conclusion
Dolmas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are relatively easy to make, but they do require some time and effort. If you are looking for a new and exciting dish to try, dolmas are a great option.
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