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Dolma

Dolma

Dolmas are tender grape leaves wrapped around a fragrant filling of rice, herbs, and spices. Served warm or chilled with a squeeze of lemon, these Mediterranean bites are fresh, savoury, and perfect as an appetiser, side dish, or light meal.

Dolmas are a classic Mediterranean dish made with tender grape leaves wrapped around a flavourful filling of rice, fresh herbs, and warm spices. They can be served warm or chilled, making them a versatile option for appetisers, mezze platters, or light meals. With their bright lemony flavour and fragrant herb filling, dolmas are simple, fresh, and deeply satisfying.

Ingredients

Main

  • 1 jar grape leaves, available at Turkish supermarkets
  • 150 g rice
  • 1–2 onions
  • 250 g vegetarian mince
  • 2 lemons
  • Cumin
  • 2–3 tbsp fresh parsley, mint, and dill
  • 750-1000ml broth

Instructions

Prepare the Stuffing

  1. 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.
  2. While the rice is soaking Heat 1 tbsp extra virgin olive oil in a large skillet. Add onions and cook briefly, about 2 minutes or so, tossing until translucent. Remove from heat and set aside to cool.
  3. In a mixing bowl, combine the meat, drained rice, cumin, onion and fresh herbs . Season lightly with kosher salt. Add a generous drizzle of extra virgin olive oil, and mix so that everything is well-incorporated.

Stuff Grape Leaves, Assemble, and Cook

  1. Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom (Use the leaves that don't look too great here and make three layers to protect the stuffed leaves from scorching later.)
  2. To stuff the grape leaves, you will work one leaf at a time. Place one grape leave on a cutting board the textured/rough side facing you. Take 1 heaping teaspoon of the filling and place in the center of the leave, then fold the sides over the filling and roll (think about this like rolling spring rolls) Repeat with the remaining grape leaves or until you’re out of stuffing.
  3. Neatly arrange the grape leaves in row, seam side down, in your prepared pot. Boil the broth and pour over the grape leaves, arriving at the top layer and somewhat covering.
  4. Now cover the pot with the lid and cook over medium heat for 30 minutes until the liquid has been absorbed. Pour juice of 2 lemons. Cover again with the lid, cook on low heat for 30 minutes or until fully cooked. Maybe do the last 15 min without lit if there is still a lot of liquid

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