Best 7 Dolma Recipes

DOLMA (STUFFED GRAPE LEAVES), IRAQI-STYLE

Steps:

• Soak grape leaves in water for 20 minutes. Drain.
• Peel and slice carrots lengthwise and line bottom of pot with them. This helps keep the grape leaves from sticking to the pot.
• Soak rice in hot water for 10 minutes and drain. In a large bowl, combine rice, beef, onion, garlic, tomato sauce, tomato paste, and all spices.
• Place each grape leaf shiny side down with stem end toward you on a flat surface. Cut off stem. Place 1 tbsp of rice mixture on leaf near the stem end. Roll top over once, fold ends in, and continue to roll completely (rolling away from you). Repeat with remaining leaves.
• Arrange rolled grape leaves in pot seam side down, tightly packed. Place each layer in opposite direction of previous layer, in a criss-cross fashion. For even cooking, try to have no more than 4 layers.
• Combine lemon juice and oil and pour over grape leaves. Top with water until approximately 1" below top layer.
• Place large plate on top, and place a heavy weight on plate (a foil-wrapped brick works great).
• Bring to a boil, then reduce heat to low and simmer for 1 hour 15 minutes to 1 hour 30 minutes, until rice is thoroughly cooked. Allow to rest for 20-30 minutes.
• Serve with lemon wedges or Greek yogurt. Enjoy!

ARMENIAN STUFFED VEGETABLES (DOLMA)

Steps:

• PREPARATION OF VEGETABLES:.
• A variety of vegetables can and should be used including red, gold, and or green bell peppers. Also used are large sized zucchini squash, tomatoes, and onions.
• Scoop out the vegetables leaving an opening for the filling of about 1 1/2 to 2 inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables with the filling mixture and place upright in a large covered casserole.
• Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours.
• Try this dish served with a dollop of Mahdzoon (YOGURT) over the filled vegetables.
• See my Mahdzoon recipe -- ENJOY!

DOLMA (ALGERIAN STUFFED VEGETABLES)

Steps:

• Peel the zucchini and potatoes.
• Chop the stem off the zucchinis.
• Chop the potatoes and zucchini in half short ways so now you have 4 zucchini pieces, each about 3 inches long and 4 potato pieces, each about 2 inches long.
• Carefully scoop out the inside of each zucchini piece, leaving a wall about 1/4 inch thick around. Discard the scooped out part.
• Carefully scoop out each potato in the same manner but save the scooped out portion.
• Mix together the ground meat, 1 tablespoon of parsley, rice, egg, 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon.
• Stuff the meat mixture into the potatoes and zucchini, loosely.
• Heat oil in large pan and saute onion and lamb together.
• Add the water and bring to boil over medium high heat.
• Add the chick peas, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon and simmer over low heat for 20 minutes.
• Put the stuffed vegetables in the sauce along with the reserved potato pieces. Cook covered for 1/2 hour.
• Remove from heat and add lemon juice and 1 tbsp parsley.

STUFFED GRAPE LEAVES (DOLMA) WITH EGG-LEMON SAUCE (AVGOLEMONO)

Steps:

• DOLMA DIRECTIONS:.
• Saute onions and celery with 1 tablespoon butter until wilted. In a large bowl, add ground lamb, onions, celery, rice, mint sauce, parsley, salt and pepper. Mix well.
• Remove grape leaves from jar and open up onto a large plate.
• Remove one leaf (the bigger the better) and place onto a flat surface with shiny side down.
• Place a small amount of the filling toward the stem side of the leaf and then roll up (tuck in the left and the right side as you roll) towards the top of the leaf.
• Make sure you do not put too much filling in each one.
• Grease the bottom of a Corningware dish or Saucepot with a little oil or Pam, and then line the bottom with some of the smaller grape leaves that you did not use as rollups.
• Place into the dish/pot the rolled grape leaves close together and arrange in layers.
• Add chicken stock, lemon juice, wine or sherry, and remaining tablespoons of butter.
• In order to prevent the grape leaves from opening up during cooking, place a small flat Corningware plate or lid on top of the grape leaves.
• Then place Corningware glass cover onto the Corningware pot.
• Simmer on low for about 1 hour.
• After the 1 hour, set aside to cool.
• While cooling, make the egg-lemon sauce.
• After the sauce is made and you have drained the stuffed grape leaves by holding the lid in place and pouring the liquid into the sink, place several stuffed grape leaves on a dish and pour some hot egg-lemon sauce on top and serve.
• EGG-LEMON SAUCE DIRECTIONS:.
• Lightly beat 2 egg yolks with 1/4 cup of water.
• In a measuring cup, place 2 or 3 tablespoons lemon juice and add enough water for a total of 3/4 cup of liquid. Add 1/4 teaspoon salt.
• Heat 2 tablespoons peanut oil in a small pot and then add the cornstarch, stirring. Add a little of the lemon juice and water mixture to prevent it from becoming lumpy.
• Next, add a little more of the lemon juice and water mixture until smooth, and then add the rest of the lemon juice and water mixture and continue stirring until smooth.
• Remove from the heat for about 1 minute.
• Gradually add the beaten egg yolk mixture, stirring with a whisk until smooth. (Keep in mind that heating will cause the eggs to set, which you do NOT want to do.).
• NOTE: If you have any stuffed grape leaves leftover, you can heat them in a frying pan the next day and serve with the egg-lemon sauce. Or microwave the stuffed grape leaves with some egg-lemon sauce on top, prior to heating.

DOLMA DALYA - ALGERIAN TOMATO & PEPPER STUFFED VINE LEAVES

Steps:

• Vine Leaves:.
• To prepare fresh vine leaves, trim the stalks & wash the leaves under running water. Blanch in lightly salted water for 15 minutes. Rinse then drain & set aside.
• To prepare bottled vine leaves, take the leaves out of the bottle & soak in plenty of cold water for at least 20 minutes. Rinse the leaves individually under running water the set aside.
• To prepare vacuum packed vine leaves, remove the leaves from the packet & soak in plenty of cold water for at least 15 minutes. Rinse the leaves individually under running water the set aside.
• Finely dice the pepper, tomato & onion. Fry gently in a little olive oil along with the minced garlic for approx 4 minutes. Add the spices & seasoning & cook for a further 30 seconds.
• Remove from the heat & add the rice, olive oil & water. Set aside.
• Broth:.
• Finely dice the onion & tomato & fry gently in a little olive oil. Add the cinnamon & seasoning, water, stock cube & lemon / lime juice. Cook for 15 minutes.
• After 15 minutes, remove from heat. At this point, you can do one of three things: liquidize the sauce, strain it to leave just a broth or keep it as it is.
• Stuff & fold your vine leaves:.
• Remove one leaf from the bowl of water & place in the centre of a dinner plate.
• Place one teaspoon full of filling into the bottom centre of the leaf - as in the photo.
• Take the left corner of the leaf & fold up to cover the filling.
• Do the same with the right hand side.
• Bring in both sides then gently roll up the leaf.
• Repeat these steps another 49 times - When folding the leaves, be firm but do not wrap them too tightly as they may split as the rice expands. Also don't be tempted to overfill the leaves either.
• NB: Most prepacked vine leaves come with their stalks attached. If they are tender you can leave them on - tuck them in the leaf or alternatively leave sticking out for a pretty effect. If the stalks are tough then remove them with a pair of scissors.
• Place carefully one at a time in a large pot. You can put up to 3 layers in a pot if necessary.
• Place a large plate or dish over the top of the vine leaves & gently pour the sauce broth over the top. Cover & cook on medium heat for at least 25 minutes; until the vine leaves are tender.
• My family enjoys these hot or room temperature drizzled with lemon / lime juice & good quality olive oil. They are really good served as an appetizer with a selection of dips such as garlic mayo etc.

GREEK DOLMA AKA STUFFED GRAPE LEAVES

Steps:

• Because these leaves are packed in brine it is important to rinse them well in warm water before using.
• Separate the most perfect leaves from those which are imperfect.
• Line the bottom of a glass baking dish with the imperfect leaves.
• It is okay to line several layers.
• These imperfect leaves act as a cushioning layer for the stuffed rolls and will be discarded after baking.
• Mix stuffing ingredients thoroughly.
• Place a grape leaf vein side up and stem end toward you on the counter. Near the base put 1 heaping teaspoon of stuffing.
• Fold both sides over stuffing and roll up from the base end to the tip.
• It is important to roll them tightly so that they don't become unrolled while cooking them.
• Lay the rolls very close to each other in rows.
• It is okay to make several layers if necessary.
• Pour in warm water that will barely cover the first layer.
• .
• Cover dish and bake in oven at 350 degrees about 45 minutes.

DOLMA

Steps:

• In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended.
• Pour oil into the bottom of a large pot, and spread to cover. Make a layer of potato slices to cover the bottom of the pan. The dolmas should not be able to touch the bottom of the pan.
• Lay the grape leaves out flat on a cutting board. Place about a tablespoon of the beef mixture in the center of one leaf. Fold sides in towards the center, then roll up from the bottom loosely. Set in the pot seam side down. Repeat with the remaining mixture and leaves. For large leaves, you may cut them in half at the center vein. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full.
• Pour tomato sauce and water over the dolma. The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.