DOLMAS (STUFFED GRAPE LEAVES)
The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
Provided by WhirledPeas
Categories Side Dish Rice Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
- Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
- Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
- Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
- Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g
DOLMAS (STUFFED GRAPE LEAVES)
Provided by Marian Burros
Categories dinner, project, appetizer
Time 1h
Yield About four dozen
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the pork, beef, onion, parsley, coriander, mint, rice and black pepper.
- Separate the grape leaves and rinse in warm water. Cut off the stems.
- Arrange 10 leaves in a heavy-bottomed pot to keep the dolmas from burning.
- Place each of the remaining leaves, shiny side down, on the counter. Place about 1 tablespoon of filling in the center of each leaf and roll up. Fold the stem end over the filling. Then fold in the sides and continue rolling up. Stack the rolls, seam side down, on the grape leaves in the pot. When all the filling has been used up, pour the beef broth over the dolmas. Place a plate on top of the dolmas and bring the liquid to a boil. Cover, reduce heat and simmer for about 45 minutes. Drain well.
- Serve at room temperature or cold with yogurt on the side.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 1 gram, TransFat 0 grams
DOLMAS-GRAPE LEAVES STUFFED WITH FRAGRANT RICE
Adapted from the Field of Greens Restaurant which opened in San Fransisco Bay in 1979 and changed forever the image of vegetarian cooking. The dinner chef learned to make these on the Greek island of Mykonos and brought the recipe to the restaurant. The rice's spicy, sweet flavor is a perfect contrast to the pungent grape leaves. These dolmas are surprisingly easy to make! Serve with wedges of lemon and some kalamata olives.
Provided by Sharon123
Categories Long Grain Rice
Time 45m
Yield 20-24 dolmas
Number Of Ingredients 12
Steps:
- Bring water to a boil in a medium saucepan; add 1 teaspoons salt, then stir in the rice, cinnamon, sugar, butter, and lemon zest. Allow pot to return to a boil, then cover and cook over low heat until the rice is just tender, 15-20 minutes(a littlemore for brown rice). The rice should be slightly undercooked at this point, since it will cook a little more when the dolmas steam.
- Move the rice to a bowl and, while it is still hot, toss with the currants(or raisins), pine nuts, and lemon juice. Season to taste with salt and pepper.
- Rinse and drain the grape leaves, pat them dry, and snip off the stems; spread them out on a work surface. Pack 1 tbls. rice in your hands to compress it and place in the center of each grape leaf. Fold in the bottom and the two sides, then roll toward the top until the entire grape leaf has been rolled.
- Brush the dolmas lightly with a little olive oil and set in a steamer basket. Place the steamer over boiling water, cover, and steam for 3-5 minutes, until heated through.
- Serve warm or at room temperature.
DOLMAS (STUFFED GRAPE LEAVES)
I don't remember when I first eat a dolma, but have had a passion for these little treats for years. I usually buy a few in a specialty deli, but finally found a recipe I really enjoy and make them periodically for appetizer parties. I don't recall which site this came from, but I think they're delicious.
Provided by Judikins
Categories European
Time 2h30m
Yield 40-45 dolmas, 20-25 serving(s)
Number Of Ingredients 10
Steps:
- This recipe is not difficult but takes some time to make.
- Drain the grape leaves and put them in a large heat-proof bowl.
- Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes.
- Drain and rinse under cold water.
- In the meantime, heat 1/4 cup of olive oil in a medium skillet.
- Add onions and cook until tender, about 5 minutes.
- Remove the skillet from heat and add rice, mint, lemon zest, salt to taste and pine nuts.
- Mix thoroughly; making sure the rice is well-coated with oil.
- To fill the leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place ~2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf towards the center and roll tightly, forming a cylinder.
- Repeat until all the filling in the dolmas recipe is used.
- Place dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves.
- Drizzle the lemon juice and the remaining olive oil over the dolmas and add boiling water to cover.
- Cover the pan tightly and simmer for 1 hour.
- Let the parcels cool in the liquid, then transfer to a serving platter. Serve at room temperature.
Nutrition Facts : Calories 102.5, Fat 8, SaturatedFat 1, Sodium 327.4, Carbohydrate 7.2, Fiber 0.4, Sugar 0.4, Protein 1.5
DOLMAS (STUFFED GRAPE LEAVES)
A favorite appetizer in Greece and throughout the Middle East. It can be prepared ahead and served either hot or cold.
Provided by threeovens
Categories Lamb/Sheep
Time 1h5m
Yield 40 appetizers, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl mix 1/2 cup chicken broth, beef, lamb, rice, onion, pine nuts, parsley, garlic and mint. Set aside.
- Gently rinse grape leaves and pat dry with paper towels. Arrange on a work surface with the shiny side down. Place 1 tablespoon meat mixture in the center of a grape leaf. Tuck in ends and roll tightly toward the leaf point. Repeat until meat mixture and leaves are used up.
- Arrange wrapped leaves, in layers, in a large sauce pan with seam side down. Cover leaves with remaining broth and the lemon juice. Weight leaves with a heavy plate to prevent opening.
- Cook over low heat 45 minutes.
- Serve with plain yogurt; garnish with lemon slices.
Nutrition Facts : Calories 366.3, Fat 22.2, SaturatedFat 6.9, Cholesterol 59.3, Sodium 1151.8, Carbohydrate 21.1, Fiber 0.9, Sugar 1.2, Protein 20.9
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