dolma

This classic Bosnian dish of layers of sweet onion stuffed with ground beef is perfect for long winters but adored year-round.

Beef-Stuffed Onions

onions

white vinegar

beef

rice

garlic

tomato paste

sweet paprika

parsley

salt

black pepper

vegetable oil

Sour cream

Lemon wedges

Cut off the ends of onions and peel off the papery layers. Place the onions into a Dutch oven or a large pot, cover with water, and add 1/4 cup vinegar. Bring to a boil and cook until soft but not falling apart, about 15 minutes. Remove the onions from the water and let them cool enough for handling.

Separate onion layers without tearing by gently squeezing out ring after ring (see recipe notes for tips). Set aside the larger rings and chop the smaller, inside rings.

In a medium bowl, combine 1 pound ground beef, 1/3 cup rice, one egg, 2 minced garlic cloves, 1 tablespoon tomato paste, 1 teaspoon sweet paprika, 1 tablespoon chopped fresh parsley, 1 tablespoon salt or Vegeta, and 1/2 tablespoon black pepper. Mix gently with clean hands until just incorporated.

Fill onion rings with meat mixture until all stuffing is used.

Preheat oven to 375 degrees Fahrenheit. Grease a casserole pan with two tablespoons of vegetable oil. Place some of the chopped onions on the bottom of the prepared pan and layer with stuffed onions.

Pour enough water to come up about an inch from the top, cover, and bake for about 40 minutes, turning the onions over once halfway through the baking.

OVEN-BAKED OPTION:

Grease a large pot with oil and cover with some of the remaining chopped onions. Layer the stuffed onion rings into the pot by placing them tightly next to each other. Top with more chopped onions (you don't have to use them all) and add enough water to cover the onions.

Cover the pot with lid and cook for 30 minutes over medium-low heat until soft and rice is cooked.

To serve, transfer the stuffed onions onto plates and pour with sauce. Serve drizzled with lemon juice and a dollop of sour cream alongside crusty bread.

STOVETOP OPTION:

Greek stuffed grape leaves are enjoyed not only in Greece but throughout the Middle East.  You can actually make them yourself in your kitchen.  These traditional bundles of rice-stuffed grape leaves are known as Dolma or Dolmades.  The leaves are filled with a  mixture of rice, onions, lemon juice, mint and dill.  There is a sweetness from the addition of dried currents and a crunch from the toasted pine nuts.

Greek Stuffed Grape Leaves (Dolma)

jar (16 oz) preserved grape leaves

olive oil

rice,

lemon juice

sea salt

dill

mint

pine nuts, rough chopped

dried currents or raisins

lemon

chicken, vegetable broth

Fill a large pot with water and bring...

Fill a large pot with water and bring to a boil over high heat.

Drain the liquid from the jar of preserved...

Drain the liquid from the jar of preserved grape leaves and remove them from the jar. Unroll the leaves and drop them into the hot water. Reduce the heat to low and cook for 5-8 minutes, then drain them in a colander and plunge them into a pan of cold water to cool them. 

Gently separate the leaves and spread them on...

Gently separate the leaves and spread them on paper towels to drain. If the leaves have stems, clip them off with kitchen scissors. You will need about 50 or 60 leaves for the stuffing. 

Reserve any torn or small unusable leaves for...

Reserve any torn or small unusable leaves for lining the cooking pot. 

Using a Dutch oven, braiser or heavy-bottomed pan,...

Using a Dutch oven, braiser or heavy-bottomed pan, arrange the reserved torn grape leaves plus enough additional leaves to create a layer on the bottom of the pan. This is to keep the stuffed grape leaves from burning during the cooking process. (See Notes) Set the prepared pot aside while you make the filling.

In a large skillet, heat 1/4 cup of...

In a large skillet, heat 1/4 cup of the olive oil over moderate heat. Add the onions and, stirring frequently, cook for 4 or 5 minutes until they are soft and transparent. Add the rice and stir constantly for 1-2 minutes to coat the rice grains with the oil. Do not let the rice get brown. Pour in the lemon juice, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for about 8-10 minutes or until all the liquid gets absorbed. The rice will be only partially cooked at this point but will finish cooking during the final cooking.  Do not over cook the rice or it will be mushy after the final cooking.

Remove the skillet from the heat and allow...

Remove the skillet from the heat and allow it to cool, then stir in the dill, mint, pine nuts and currants. 

Spread the grape leaf flat, dull side up...

Spread the grape leaf flat, dull side up and place a portion (See Notes) of the filling on the center of the leaf. Turn up the stem end of the leaf, covering the filling. 

Fold over each end to enclose the filling. Beginning...

Fold over each end to enclose the filling. Beginning again at the stem end, roll the grape leaf gently but firmly into a compact cylinder. The surface of the leaf will cling together to hold the grape leaf in shape.

Place the stuffed grape leaf, seam side down,...

Place the stuffed grape leaf, seam side down, in the prepared pot. Continue with the rolling process until all the leaves are filled or the filling is gone. Keep the stuffed grape leaves snug, side-by-side but not squeezed tight as they will expand as they cook. You can add another layer if needed. 

Pour the broth or water into the pot....

Pour the broth or water into the pot. The water should almost cover the stuffed grape leaves, add more liquid if necessary. Drizzle the remaining 1/4 cup of olive oil over the stuffed grape leaves and squeeze in the juice from the 1/2 lemon. Place an inverted dinner plate over the stuffed grape leaves.  

Set the pot over high heat and bring...

Set the pot over high heat and bring to a boil. Cover the pot with its lid and immediately reduce the heat to low and simmer for 40-45 minutes. 

Remove the pot from the heat and crack...

Remove the pot from the heat and crack the lid slightly. Allow it to cool down to room temperature. Drain any remaining liquid from the pot, then transfer to a plate, cover with plastic wrap and refrigerate overnight. 

Serve with lemon wedges and yogurt sauce.

An easy recipe for dolma or stuffed grape leaves that&#x27;s healthy and hearty. Check out the video and tutorial on how to make stuffed grape leaves. 

Dolma Recipe (Stuffed Grape Leaves)

grape leaves

onions (finely chopped)

short grain rice

cinnamon

tsp sugar

pine nuts

tsp salt

parsley (chopped)

vegetable oil (or olive oil

water

Heat the olive oil in a pan and saute onion until translucent. Add in the rice and cook for just a few minutes.   

Then add the tomato paste, cinnamon, dried mint, sugar, pine nuts, parsley and salt. Add in 1/2 cup boiling water. Stir well and cook for about 5 minutes. Turn the heat off.

Reserve 5 or 6 grape leaves to cover the bottom of the pot. Lay flat a grape leaf on a clean surface. Place about 1 tablespoon of the rice mixture on the leaf and then start rolling. To roll, fold in left and right side, then the bottom and then roll tightly into a cigar. Please watch the video for the complete tutorial.

Cover the bottom of a large pot with reserved grape leaves from the jar and place stuffed grape leaves in the pot to cover the bottom.

Layer the dolmas on top of each other and nestle them tightly next to each other to make sure they won&#x27;t open up when cooking. When all the dolmas are in the pot, pour 1/2 cup vegetable oil over the dolmas. Shake the pot a bit to make sure the oil goes all the way to the bottom of the pot. Gently pour boiling water over the dolmas until it barely covers them.

Place a plate upside down on the stuffed grape leaves and cover with a lid. Place the pot over medium high heat until the water starts simmering. Turn the heat on low and cook covered for about 45 minutes.

To see if the dolmas are cooked, take one out of the pot and let it cool for a minute. Bite it and if the rice is cooked and soft, the dolmas are ready.

Serve cold with some yogurt and lemon.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1566673606/ywxz6zzsq6pcabc0yhme.mp4

An easy recipe for dolma or stuffed grape leaves that's healthy and hearty. Check out the video and tutorial on how to make stuffed grape leaves.

Authentic Dolma Recipe (Stuffed Grape Leaves)

This is a simple recipe for vegetarian stuffed Grape leaves (dolmas). Filled with a stuffing made up of rice, mixed herbs, and spices, these little parcels can be eaten as an appetizer, part of a mezze, or warm as a main meal. 

Vegetarian Stuffed Grape Leaves

80 vine leaves

rice (long grain)

tomatoes

green onions

tsp black pepper

cinnamon powder

lemons *

potato

For this recipe, you can use either fresh grape leaves or preserved vine leaves. If using fresh vine leaves, wash very well, and blanch with boiling water for 1-3 minutes to soften, then rinse and allow to cool completely.

Rinse the rice thoroughly until the water is clear. Usually, it takes 3-4 rinses. This will remove the starch and keep it from becoming 'gummy'.

Next, finely chop all the veggies and add them to a large bowl. You can do this by hand or use a food processor for a finer chop.

Add all of the stuffing ingredients to a large bowl and mix well to thoroughly combine.

lay your leaves out with the leaf &#039;bottom&#039; side up (where you can feel all the leaf veins), with the shiny side down. And spoon one teaspoon of the rice mixture onto each leaf. Be careful not to overfill, as the rice will need space to expand while cooking.

Mine may look quite 'full'- but it's important to remember that the herbs will wilt as the rice grows too.

To roll the leaves is fairly simple. Bring the two sides in and then roll to close- similarly to rolling spring rolls. Roll tightly, while still allowing space for the rice to expand as it cooks (Watch my video to see how I did it).

If you can manage to get your family in on the task, then it'll go by quickly. And it only takes a few leaves to build your method and get in the groove.

Once rolled, you can freeze any leftovers that you know you don&#039;t want to cook immediately (the cooked leaves can also be frozen if there are any leftovers).

Time To Assemble And Roll

Place the potato slices at the bottom of a large or medium pan (depending on how many stuffed grape leaves you are cooking). Alternatively, you can use any broken and un-used leaves to lay on the bottom of the pan.

Place the stuffed vine leaves in the pan, seam side down. Make sure they are tightly packed into the pan. This will stop them from moving and falling apart while cooking.

Mix the water, olive oil, and lemon juice and pour on top of the stuffed vine leaves (there should be enough to cover them).

Place an inverted plate or pan on top of the vine leaves to hold them in place and simmer for 35 to 40 minutes, with the lid on.

You can remove the plate once the vine leaves have soaked up the majority of the water, and then continue to cook or leave it on for the entirety of the cooking.

Remove from the heat, once cooked. You can leave them to 'rest' for 20-30 minutes, for best results. But, if you can't wait, then they are ready to eat immediately.

Time To Cook

These vegetarian stuffed grape leaves will last for between 5-7 days in the fridge, in an airtight container. Alternatively, you can freeze them for up to four months.To freeze, you can lay them out in a single layer on a pan to flash-freeze before moving to another freezer-safe container. That way, they won&#039;t stick together while freezing.You can also freeze the prepared uncooked dolma. These will last even longer in the freezer, though I&#039;ve never had any left past three months.If thawing the cooked dolma then you can eat them cold or hot. Just note that cooked dolma may be slightly more &#039;soggy&#039; once thawed.

Storage Instructions

Reheating the dolma is super simple. Either heat in the microwave until piping hot or place them in a saucepan with a little amount of water (just a few spoonfuls).It&#039;s easy to freeze dolmas. Place them in a freezer bag in one layer and freeze for up to 4 months. To serve, simply heat them in the microwave or place them in a saucepan with just a few tablespoons of water.

To Reheat

https://content.jwplatform.com/videos/fTtfzR8f.mp4

This is a simple recipe for stuffed grape leaves (dolmas). They are filled with a stuffing made up of rice, mixed herbs, and spices. These little parcels can be eaten as an appetizer, part of a mezze, or warm as a main meal.

Vegetarian Stuffed Grape Leaves (Dolmas)

Top 4 dolma recipes from across the web

The most viewed dolma recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef-Stuffed Onions

Greek Stuffed Grape Leaves (Dolma)

Dolma Recipe (Stuffed Grape Leaves)

Vegetarian Stuffed Grape Leaves

Top 4 dolma recipes from across the web

The most viewed dolma recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef-Stuffed Onions

Greek Stuffed Grape Leaves (Dolma)

Dolma Recipe (Stuffed Grape Leaves)

Vegetarian Stuffed Grape Leaves

The most viewed dolma recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine