Best 2 Dolmathes Recipes
Dolmathes, also known as stuffed grape leaves, are a delicious and versatile dish enjoyed in many cultures around the world. Originating from the Eastern Mediterranean region, dolmathes have become a staple food in countries like Greece, Turkey, Lebanon, and Armenia. These tasty parcels are made from tender grape leaves, which are stuffed with a variety of fillings, typically consisting of rice, minced meat, herbs, and spices. Dolmathes can be served as an appetizer, main course, or side dish and can be enjoyed hot or cold. Whether you're looking for a vegetarian option or a hearty meat-based filling, there is a dolmathes recipe out there to suit every taste and preference.
Here are our top 2 tried and tested recipes!
DOLMATHES
This is similar to many recipes I've found, but adjusted to my family's tastes.
Provided by Cindy
Categories Side Dish Rice Side Dish Recipes
Time 1h30m
Yield 7
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onions until tender. Stir in rice and brown slightly. Add 3 1/2 cups water, and half of the lemon juice. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Stir in dill, parsley and pine nuts.
- Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center. Fold in the sides and roll tightly. Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathas.
- Cover with aluminum foil and bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 534.6 calories, Carbohydrate 55.3 g, Fat 33.4 g, Fiber 4 g, Protein 7.4 g, SaturatedFat 4.7 g, Sodium 935 mg, Sugar 6.2 g
DOLMATHES ( MEAT STUFFED GRAPE LEAVES)
Another Greek recipe thet I've collected. This one is from a 1980 Bon Apetit magazine that featured a Easter Feast from the Greek Islands with featured Greek chef Theonie Diakkidis Mark who was born on the island of Rhodes.Try to use the fresh dill weed for a superior flavor! These may be made ahead of time and kept refrigerated or frozen until needed.
Provided by Leslie in Texas
Categories Greek
Time 1h15m
Yield 4 1/2 dozen appetizers
Number Of Ingredients 13
Steps:
- Heat oil in large skillet.
- Add onion and saute until transparent but don't brown.
- Add meat, stirring to break into pieces.
- Add rice,dill,pine nuts, water and tomato paste; season to taste with pepper.
- Cook over medium heat until water is absorbed, about 10 minutes.
- Cover bottom of Dutch oven with layer of the smaller grape leaves and any that get torn in the process of rolling.
- Stuff remaining leaves by placing leaf shiny side down, on the palm of hand, with base of leaf toward wrist and tip of leaf toward middle finger.
- Put a spoonful of meat mixture in the center.
- Fold base of leaf over stuffing, then fold sides of leaf over (like an envelope), tucking edges in snugly.
- Arrange tip side down in pan.
- Add broth to within 1 inch of top layer; use any leftover leaves to cover top layer.
- Place plate upside down over top layer and press.
- Cover and cook over medium heat until rice is tender, about 30 minutes.
- Sprinkle with lemon juice and cook 5 minutes longer.
- Let cool to room temperature, or chill thoroughly.
- Garnish with lemon slices and serve.
- *The stuffed grape leaves can be prepared 2 to 3 days before serving and refrigerated or they may be frozen, If frozen, thaw overnight in the refrigerator, then add a little broth or water before gently reheating in a pan.
Tips:
- Use fresh grape leaves. Fresh grape leaves are more pliable and easier to work with than dried leaves. If using dried leaves, soak them in warm water for at least 30 minutes before using.
- Blanch the grape leaves. Blanching the grape leaves will help to soften them and make them more pliable. To blanch the leaves, dip them in boiling water for a few seconds, then remove them and place them in a bowl of cold water.
- Use a variety of fillings. Dolmas can be filled with a variety of ingredients, including rice, meat, vegetables, and herbs. Some popular fillings include ground beef, lamb, or pork; rice; onions; tomatoes; parsley; dill; and mint.
- Season the filling well. The filling should be well-seasoned with salt, pepper, and other herbs and spices. This will help to enhance the flavor of the dolmas.
- Roll the dolmas tightly. The dolmas should be rolled tightly so that the filling does not fall out. To roll the dolmas, place a spoonful of filling in the center of a grape leaf. Fold the bottom of the leaf up over the filling, then fold the sides of the leaf in. Roll the leaf up tightly, starting from the bottom.
- Cook the dolmas gently. Dolmas should be cooked gently so that they do not fall apart. To cook the dolmas, place them in a saucepan with a little bit of water or broth. Bring the liquid to a simmer and then reduce the heat to low. Cover the saucepan and cook the dolmas for about 30 minutes, or until the filling is cooked through.
Conclusion:
Dolmas are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be filled with a variety of ingredients, making them a great option for any occasion.
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