dolma grape leaves

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

onions

rice,

lemon juice

sea salt

black pepper

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

tomato paste

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.

Top 2 dolma grape leaves recipes from across the web

The most viewed dolma grape leaves recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Greek Stuffed Grape Leaves (Dolma)

Dolma Recipe (Stuffed Grape Leaves)

Top 2 dolma grape leaves recipes from across the web

The most viewed dolma grape leaves recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Stuffed Grape Leaves (Dolma)

Dolma Recipe (Stuffed Grape Leaves)

The most viewed dolma grape leaves recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine