Dolmas, also known as stuffed grape leaves, are a delicious and traditional Mediterranean dish that has been enjoyed for centuries. These little parcels are filled with a mixture of rice, herbs, and sometimes meat, then rolled and cooked in a flavorful broth. They are often served as a meze, or small dish, and can be enjoyed either hot or cold.

The origins of dolmas can be traced back to the Ottoman Empire, which spanned across much of the Middle East and Southeast Europe. The word “dolma” actually means “stuffed” in Turkish, and the dish was originally made with a variety of vegetables, including eggplant, zucchini, and peppers. However, over time, stuffed grape leaves became the most popular version of the dish, and they are now enjoyed in many countries around the world.

To make dolmas, you’ll need preserved grape leaves, which are often sold in jars at Mediterranean grocery stores. The leaves are soaked in water to remove any excess salt or brine, then filled with a mixture of cooked rice, herbs, and spices. The filling is then rolled tightly into the grape leaf and cooked in a flavorful broth until tender and delicious.

One of the great things about dolmas is that they can be customized to suit your taste. Vegetarians can leave out the meat and make a filling with just rice and herbs, while meat lovers can add ground lamb or beef for a heartier dish. You can also experiment with different spices and herbs, such as cinnamon, allspice, and mint, to create your own unique flavor profile.

Dolmas are not only delicious but also healthy. They are packed with vitamins and minerals, and the grape leaves themselves are a great source of fiber. They are also a great vegetarian option for those who are looking to reduce their meat intake.

In addition to being a tasty dish, dolmas are also a great way to bring people together. In many Mediterranean cultures, dolmas are often served as part of a meze spread, alongside other small dishes such as hummus, tzatziki, and olives. Sharing a meze spread with friends and family is a wonderful way to enjoy good food and good company.

In conclusion, if you haven’t tried dolmas yet, you’re missing out! These little parcels are a delicious and healthy addition to any meal, and they’re a great way to explore the flavors of the Mediterranean. So go ahead and give them a try – your taste buds will thank you!

Dolmas Tips & Tricks

1. Choose high-quality grape leaves. Make sure to choose grape leaves that are tender, with no tears or holes. Preserved grape leaves can be found in most Mediterranean grocery stores.
2. Soak the grape leaves in warm water before rolling. Soaking the grape leaves in warm water will make them more pliable and easier to roll.
3. Be careful not to overstuff the grape leaves. Overstuffing the grape leaves can cause them to burst during cooking. A tablespoon of filling is usually enough for each grape leaf.
4. Use a heavy pot for cooking. A heavy pot will help distribute the heat evenly and prevent the dolmas from sticking to the bottom.
5. Add lemon juice to the broth. Adding lemon juice to the broth will give the dolmas a tangy flavor and help tenderize the grape leaves.
6. Serve with a dollop of yogurt. Dolmas pair well with a dollop of plain yogurt on top. The cool and tangy flavor of the yogurt complements the rich and savory flavors of the dolmas.
7. Store leftovers in the fridge. Leftover dolmas can be stored in an airtight container in the fridge for up to 3-5 days. They can be reheated in the microwave or eaten cold (yum).

By following these tips and tricks, you’ll be able to make delicious and perfectly cooked Dolmas every time!

Culinary Skills

The Dolmas recipe requires several culinary skills, including:

1. Knife skills: You’ll need to chop onions and herbs finely for the filling.
2. Cooking rice: Cooking rice perfectly requires precision and attention to detail. You’ll need to cook the rice until it’s tender but not overcooked or mushy. ^{(I will post an article/video on this topic soon.)}
3. Rolling Leaves: Rolling the grape leaves around the filling requires a steady hand and a bit of practice to get the hang of it.
4. Braising: The Dolmas are cooked by braising them in a flavorful broth until tender. Braising is a cooking technique that involves cooking food in a covered pot with liquid over low heat for a long time.
5. Seasoning: Properly seasoning the filling and broth with herbs, spices, and salt is essential to bring out the flavors of the Dolmas.

By employing these culinary skills, you’ll be able to create delicious and authentic Dolmas that are sure to impress your guests!

Number of Servings

The number of servings for this recipe will depend on how many Dolmas you make and how many each person will eat. Generally, this recipe makes about 20-25 Dolmas, which would serve around 4-6 people as a side dish or appetizer. If you are serving the Dolmas as a main dish, you may want to make more to ensure everyone gets enough.

Cooking Time

As for cook times, the preparation time for this recipe is approximately 30 minutes, and the cooking time is around 1 hour. The total time needed to make this recipe is approximately 1 hour and 30 minutes. Keep in mind that these times may vary depending on your experience in the kitchen and the specific equipment you’re using.

Nutritional Information

Here is the approximate nutritional information for one serving of Dolmas (based on a recipe that yields 20 Dolmas and serves 4 people):

• Calories: 185
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 319mg
• Total Carbohydrates: 25g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 4g

Please note that this is an estimate and the actual nutritional values may vary based on the specific ingredients and amounts used in the recipe. Also, keep in mind that Dolmas are often served as a side dish or appetizer, so the nutritional information may need to be adjusted depending on what else is being served.

And Now, The Dolma Recipe

Dolmas; Stuffed Grape Leaves

Print Recipe

These stuffed grape leavesare often filled with a mixture of rice, herbs, and sometimes meat, then rolledand cooked in a flavorful broth.

Course Appetizer, Main Course

Cuisine Mediterranean

Keyword Dolma, Grape Leaves

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 4

Calories 185

Ingredients

• 1 jar preserved grape leaves about 60-70 leaves
• 1 cup white rice
• 1 onion finely chopped
• 1/2 cup fresh parsley finely chopped
• 1/4 cup fresh mint finely chopped
• 1/4 cup fresh dill finely chopped
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cinnamon ground
• 1/2 teaspoon allspice ground
• 2 cups vegetable broth
• 1 lemon juiced

Instructions

• Rinse the grape leaves under cold water to remove any excess brine or salt, and then place them in a large bowl filled with warm water for about 10-15 minutes to soften. Drain and pat dry with paper towels.
• In a medium-sized pot, bring 2 cups of water to a boil. Add the rice and 1/2 teaspoon of salt, then reduce the heat to low, cover the pot, and cook for 15-20 minutes or until the rice is tender and all the water has been absorbed.
• In a large bowl, combine the cooked rice, chopped onion, parsley, mint, dill, olive oil, salt, black pepper, cinnamon, and allspice. Mix well until all the ingredients are well combined.
• Place one grape leaf on a flat surface with the shiny side down and the stem facing you. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf.
• Fold the bottom of the leaf up over the filling, then fold in the sides and roll the leaf tightly into a cylinder. Repeat this process with the remaining grape leaves and filling.
• Arrange the stuffed grape leaves in a single layer in a large pot, then pour in the vegetable broth and lemon juice. Cover the pot and bring the liquid to a boil over medium-high heat.
• Reduce the heat to low and simmer for about 45-50 minutes, or until the grape leaves are tender and the filling is cooked through.
• Remove the dolmas from the pot using a slotted spoon and arrange them on a serving platter. Serve hot or cold, with lemon wedges on the side.

Notes

1. Choose high-quality grape leaves. Make sure to choose grape leaves that are tender, with no tears or holes. Preserved grape leaves can be found in most Mediterranean grocery stores.
2. Soak the grape leaves in warm water before rolling. Soaking the grape leaves in warm water will make them more pliable and easier to roll.
3. Be careful not to overstuff the grape leaves. Overstuffing the grape leaves can cause them to burst during cooking. A tablespoon of filling is usually enough for each grape leaf.
4. Use a heavy pot for cooking. A heavy pot will help distribute the heat evenly and prevent the dolmas from sticking to the bottom.
5. Add lemon juice to the broth. Adding lemon juice to the broth will give the dolmas a tangy flavor and help tenderize the grape leaves.
6. Serve with a dollop of yogurt. Dolmas pair well with a dollop of plain yogurt on top. The cool and tangy flavor of the yogurt complements the rich and savory flavors of the dolmas.
7. Store leftovers in the fridge. Leftover dolmas can be stored in an airtight container in the fridge for up to 3-5 days. They can be reheated in the microwave or eaten cold (yum).