Dolmas are a popular food item in Middle Eastern cuisine. These stuffed leaves are typically prepared with rice, meat and spices. The dish has been said to originate from ancient Persia or even Turkey and was later brought over by the Turkic migrations of Central Asia.
Dolmas are a traditional dish in the Mediterranean region. They can be stuffed with rice and herbs or meat, but they’re most commonly made with grape leaves. You can find dolmas at any Middle Eastern market and make them yourself at home.
Dolmas, sometimes known as “dolmades,” are a delightful snack popular across the Mediterranean. Dolmas are produced by stuffing preserved grape leaves with a rice-based filling and are popular in Greece, Turkey, Lebanon, Armenia, and other parts of the Middle East.
Dolmas are savory, seasoned with exquisite spices, and tangy, owing to the gentle simmering in an olive oil, water, and lemon juice combination. They’re a great party food because they can be served warm, cold, or room temperature.
What exactly are Dolmas?
Dolmas are a flavorful Mediterranean appetizer (pronounced dowl-muhz). Dolma is a Turkish term that meaning “stuffed item,” and the meal itself has millennia-old roots. They may be cooked with or without meat, such as lamb or beef, as well as fish or only vegetables.
Some cultures utilize preserved cabbage, kale, chard, or collard instead of grape leaves to wrap the contents.
Origins of the Dolmas
Although the actual origin of dolmas is uncertain, filled leaves have long been a popular meal across the Mediterranean, Middle East, and beyond. Greece, Turkey, Lebanon, Iran, Iraq, Israel, Egypt, and the Caucasus area all have their own versions of this meal.
Ingredients for Stuffed Grape Leaves
You’ll need a few crucial components to prepare dolmas at home.
The filling was wrapped in preserved grape leaves. They’re available at specialist shops and online.
For the sauce, you’ll also need excellent quality extra virgin olive oil and lemon juice.
Pick up some short-grain rice, ground beef, pine nuts, and currants for the filling.
Cumin, allspice, mint, and parsley are used to season the filling. You may play with with the ingredients to suit your preferences, but consider them as a starting point for producing delicious handmade dolmas.
Dolmas: A Step-by-Step Guide
It’s simple to create this delectable Mediterranean meze at home, whether you make meat or vegetarian dolmas. To make the sauce, combine the lemon juice, olive oil, and sugar in a bowl, then put it aside.
Getting the Grape Leaves Ready
Using a paper towel, carefully dry the grape leaves after rinsing them. Place it on a clean, level work surface.
Putting the Stuffing Together
To create the dolmas filling, first boil the rice according to the package directions. Allow for thorough cooling before using. Set aside a dish containing the rice, currants, mint, allspice, and parsley.
For many minutes, sauté the onions and pine nuts until the onions soften and become transparent. Toss the rice with the onions and pine nuts. Next, brown and fully cook the ground meat in a skillet. Remove any extra fat from the steak before adding it to the rice mixture.
Putting the Stuffed Grape Leaves Together
Towards the bottom of the leaf, place a healthy spoonful of the filling. Fold in the sides of the grape leaf after folding the bottom over the filling. It should be firmly rolled. Rep with the remaining grape leaves until all of the filling is gone.
Dolmas in the Oven
Line a big pan with grape leaves to fry the dolmas. Place the dolmas seam-side down on a baking sheet, then pour the sauce and water over them. To weigh down the dolmas, place a plate on top of them. Cover the pan with the cover and cook the dolmas over low heat until the liquid has evaporated.
Allow the dolmas to cool for approximately 20 minutes after turning off the heat. Serve heated with a dollop of extra virgin olive oil and a dollop of yogurt sauce.
Is it Possible to Make Vegetarian Dolmas?
Absolutely! To create vegetarian dolmas, just leave out the ground beef. Vegetables may be added to your dolmas. Tomatoes, bell peppers, and eggplant are all tasty ingredients.
Vegetarian dolmas are usually served chilled or at room temperature. Put them in the fridge for one to two hours before serving if you’re serving them cold.
Recipes for Stuffed Grape Leaves
For the dolmas and the dolmas sauce, be sure to use high-quality olive oil.
Cook your dolmas in chicken broth instead of water for added taste.
There are many different types of dolmas to try. Ground beef is used in this recipe, but you may instead use lamb, hog, chicken, or calamari. Of course, you may prepare vegetarian dolmas with your favorite vegetables instead of pork.
If you can’t locate preserved grape leaves, you may use preserved vine leaves or cabbage leaves.
Serving Suggestions for Dolmas
Dolmas are a tasty snack that may be served as an appetizer or as part of a meal. Serve them with a spicy orzo salad, olives, moussaka, keftedes, and other mezze to keep the Mediterranean theme going.
If you’re going to drink wine with your dolmas, go for a crisp, fruity Pinot Noir or a velvety Merlot. Choose a light, bright white wine like Sauvignon Blanc, Assyrtiko, or Vermentino for vegetarian dolmas.
How to Keep Dolmas Safe
Refrigerate your dolmas for up to 4 days in an airtight container.
Is it possible to freeze stuffed grape leaves?
Absolutely! You may freeze grape leaves for up to 2 months if you have any leftovers. Thaw them in the fridge overnight and use them within three days.
Instructions
Prepare the rice according to the package directions. Allow to cool to room temperature after cooking.
To mix the 2/3 cup olive oil, sugar, and lemon juice, whisk them together. Remove from the equation.
Combine the rice, currants, mint, allspice, and parsley in a medium-sized mixing basin. Remove from the equation.
In a pan, heat the oil and sauté the onions and pine nuts until the onions soften and become translucent, about 5 minutes.
Using a slotted spoon, remove the chicken and add it to the rice mixture.
Cook the ground beef in a skillet until it is browned and cooked through. Remove any extra fat and add it to the rice mixture.
Clean the grape leaves by rinsing and drying them. Lay out the first leaf on a clean, level surface.
Scoop a heaping scoop of the rice mixture into the leaf and place it at the bottom.
Fold in the sides of the grape leaf after folding the bottom over the filling. Roll it up firmly.
Rep with the remaining grape leaves until you’ve used up all of the filling.
Grape leaves are used to line a skillet. Place the dolmas with the seams facing down.
Over the dolmas, pour the sauce and 34 cup water. To weigh down the dolmas, place a plate on top of them.
Cook, covered, over low heat until the liquid has been absorbed, approximately 40 to 50 minutes.
Allow the dolmas to cool for 20 minutes after turning off the heat. Serve warm with a drizzle of extra virgin olive oil.
Notes
For the sauce, be sure you use freshly squeezed lemon juice. The taste is much better.
Dolmas are typically served with a yogurt or tzatziki sauce. You can also serve them with a cucumber salad, rice, or potatoes. Reference: what to serve with stuffed grape leaves.
Frequently Asked Questions
Do you eat the leaves of stuffed grape leaves?
A: No. I do not eat anything that is made of a living thing.
What is the difference between dolmas and dolmades?
A: Dolmas are a type of stuffed grape leaves, while dolmades are another kind of dish. They both contain ground lamb and rice wrapped in vine leaves or filo pastry dough.
What are stuffed grape leaves made of?
A: They are made from ground almonds, sugar, rosewater, and lemon juice.
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