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
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Primal Origins
[email protected]I'm always looking for new and exciting recipes to try, and these dolmas definitely fit the bill! The combination of flavors and textures was unique and delicious. I served them as an appetizer at my last dinner party, and they were a huge hit with m
Nicholas Miller
[email protected]I made these dolmas in my Instant Pot, and they came out perfectly! The pressure cooker method significantly reduced the cooking time, and the dolmas were still tender and flavorful. It's a great way to enjoy this classic dish without spending hours
Tshephego Ribisi
[email protected]These dolmas were a bit too oily for my liking. I think I might have used too much olive oil in the filling. Next time, I'll try using less oil and see how it turns out.
EYASIN ARAFAT
[email protected]I've tried several dolma recipes over the years, but this one is definitely a keeper! The addition of pine nuts and currants gave the filling an extra layer of texture and flavor. I'll be making these dolmas for all my future gatherings.
Chloe JJ
[email protected]These dolmas were a delightful surprise! I'm not usually a fan of stuffed grape leaves, but these were incredibly flavorful and aromatic. The balance of herbs and spices was perfect, and the lemon-egg sauce added a refreshing touch. Highly recommende
Z Nawabjan999
[email protected]I'm a beginner in the kitchen, and this recipe was easy enough for me to follow. The step-by-step instructions were clear and concise. I'm proud of how my dolmas turned out, and I can't wait to make them again!
Chiamaka Egwuonwu
[email protected]I love how versatile this recipe is! I experimented with different fillings, such as a mixture of ground beef and lamb, and a combination of vegetables and feta cheese. Both versions were equally delicious. Dolmas are a great way to use up leftover i
Misbah Bilal
[email protected]These dolmas were a bit bland for my taste. I think I should have added more salt and pepper to the filling. I also would have liked to see more herbs in there. Overall, they were okay, but I've had better.
Mark Sheridan
[email protected]I'm not a huge fan of grape leaves, so I decided to use collard greens instead. The dolmas were still delicious, but the texture was a bit tougher. I think I'll stick to traditional grape leaves next time.
res lar
[email protected]These dolmas were a labor of love, but they were totally worth the effort! The intricate folding technique adds a touch of elegance to the dish, and the result is a beautiful and tasty treat. I served them with a side of tzatziki sauce, which was the
Md.rabbul Mia
[email protected]I'm a vegetarian, so I made a few modifications to the recipe. I replaced the meat with a combination of lentils and mushrooms, and it turned out wonderfully! The dolmas were packed with umami and had a delightful texture.
Farhan sattar
[email protected]Absolutely loved these dolmas! The tangy lemon-egg sauce perfectly complemented the savory filling. I would highly recommend serving them as an appetizer or main course at your next gathering. They're sure to impress your guests.
Vicki Barnett
[email protected]My dolmas came out a bit dry. I think I might have overcooked them. However, the flavors were still delicious, and I enjoyed the combination of rice, herbs, and meat. With some adjustments, I'm sure I can perfect this recipe.
Dan Bohara
[email protected]These dolmas were good, but I felt something was missing. Maybe it was the lack of seasoning in the filling. I would recommend adding more herbs and spices to enhance the overall flavor profile.
Wahid Aqill
[email protected]I've been making dolmas for years, but this recipe introduced me to a new level of taste. The addition of fresh herbs and spices elevated the dish to a gourmet level. The dolmas were a showstopper at my last dinner party, and everyone raved about the
Suchi Bat
[email protected]I tried making dolmas for the first time following this recipe, and they turned out surprisingly well! The detailed instructions made the process easy to follow, and the final dish was a hit among my family. The combination of flavors and textures wa
Omar Jawo
[email protected]These dolmas were a delightful culinary experience! The grape leaves were tender and flavorful, while the filling was a harmonious blend of rice, herbs, and spices. The lemon-egg sauce added a refreshing touch, balancing the richness of the dish. Ove