Best 2 Dolmathes Recipes
Dolmas, also known as stuffed grape leaves or yaprak dolma, are a delectable and versatile dish enjoyed across many cultures. These delectable morsels consist of grape leaves enveloping a savory filling, creating a harmonious blend of flavors and textures. Typically, the filling comprises rice, ground meat, herbs, and spices, although variations may incorporate vegetables, nuts, and fruits.
This article offers a comprehensive guide to crafting these culinary gems, featuring three distinct recipes: Classic Dolmas, Vegetarian Dolmas, and Mediterranean Dolmas. Each recipe provides step-by-step instructions, ensuring success in your dolma-making endeavors.
1. **Classic Dolmas:** This recipe captures the essence of traditional dolmas, featuring a flavorful combination of ground beef and lamb, seasoned with aromatic herbs and spices. The grape leaves lend a subtle tartness, complementing the richness of the meat filling.
2. **Vegetarian Dolmas:** For those seeking a meatless option, this recipe presents a delightful medley of vegetables, including zucchini, carrots, and bell peppers, wrapped in tender grape leaves. The filling is imbued with a symphony of flavors from fresh herbs, tangy lemon juice, and savory spices.
3. **Mediterranean Dolmas:** Inspired by the vibrant flavors of the Mediterranean, this recipe incorporates a tantalizing blend of minced lamb, pine nuts, currants, and aromatic spices. The grape leaves are infused with a delicate lemon-herb sauce, creating a harmonious balance of flavors.
Whether you're a seasoned cook or embarking on your culinary journey, these dolma recipes will guide you in creating this delectable dish. With their versatility and ability to cater to various dietary preferences, dolmas are sure to impress your palate and become a cherished part of your culinary repertoire.
DOLMATHES
This is similar to many recipes I've found, but adjusted to my family's tastes.
Provided by Cindy
Categories Side Dish Rice Side Dish Recipes
Time 1h30m
Yield 7
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onions until tender. Stir in rice and brown slightly. Add 3 1/2 cups water, and half of the lemon juice. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Stir in dill, parsley and pine nuts.
- Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center. Fold in the sides and roll tightly. Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathas.
- Cover with aluminum foil and bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 534.6 calories, Carbohydrate 55.3 g, Fat 33.4 g, Fiber 4 g, Protein 7.4 g, SaturatedFat 4.7 g, Sodium 935 mg, Sugar 6.2 g
DOLMATHES ( MEAT STUFFED GRAPE LEAVES)
Another Greek recipe thet I've collected. This one is from a 1980 Bon Apetit magazine that featured a Easter Feast from the Greek Islands with featured Greek chef Theonie Diakkidis Mark who was born on the island of Rhodes.Try to use the fresh dill weed for a superior flavor! These may be made ahead of time and kept refrigerated or frozen until needed.
Provided by Leslie in Texas
Categories Greek
Time 1h15m
Yield 4 1/2 dozen appetizers
Number Of Ingredients 13
Steps:
- Heat oil in large skillet.
- Add onion and saute until transparent but don't brown.
- Add meat, stirring to break into pieces.
- Add rice,dill,pine nuts, water and tomato paste; season to taste with pepper.
- Cook over medium heat until water is absorbed, about 10 minutes.
- Cover bottom of Dutch oven with layer of the smaller grape leaves and any that get torn in the process of rolling.
- Stuff remaining leaves by placing leaf shiny side down, on the palm of hand, with base of leaf toward wrist and tip of leaf toward middle finger.
- Put a spoonful of meat mixture in the center.
- Fold base of leaf over stuffing, then fold sides of leaf over (like an envelope), tucking edges in snugly.
- Arrange tip side down in pan.
- Add broth to within 1 inch of top layer; use any leftover leaves to cover top layer.
- Place plate upside down over top layer and press.
- Cover and cook over medium heat until rice is tender, about 30 minutes.
- Sprinkle with lemon juice and cook 5 minutes longer.
- Let cool to room temperature, or chill thoroughly.
- Garnish with lemon slices and serve.
- *The stuffed grape leaves can be prepared 2 to 3 days before serving and refrigerated or they may be frozen, If frozen, thaw overnight in the refrigerator, then add a little broth or water before gently reheating in a pan.
Tips:
- Choose fresh and tender grape leaves. Look for leaves that are a deep green color and have no blemishes. If you can't find fresh grape leaves, you can use jarred or canned leaves, but they will be more delicate and may tear more easily.
- Blanch the grape leaves before using them. This will help to soften the leaves and make them more pliable. To blanch the leaves, bring a large pot of water to a boil. Add the grape leaves and boil for 1-2 minutes, or until they are bright green and slightly wilted. Remove the leaves from the boiling water and immediately transfer them to a bowl of ice water. Once the leaves are cool, drain them and pat them dry.
- Use a variety of fillings for your dolmathes. Traditional fillings include rice, ground meat, onions, and herbs, but you can also add vegetables, nuts, and fruits. Get creative and experiment with different flavors!
- Be careful not to overfill the dolmathes. If you overfill them, they will be difficult to roll and they may fall apart during cooking. Aim to fill each dolma with about 1 tablespoon of filling.
- Cook the dolmathes in a flavorful broth. This will help to add flavor and moisture to the dolmathes. You can use a simple broth made with water, salt, and pepper, or you can use a more complex broth made with chicken, beef, or vegetable stock.
- Serve the dolmathes warm or at room temperature. They can be served as an appetizer, main course, or side dish.
Conclusion:
Dolmathes are a delicious and versatile dish that can be enjoyed by people of all ages. They are a great way to use up leftover rice and vegetables, and they can be made ahead of time and reheated when you're ready to serve them. If you've never tried dolmathes before, I encourage you to give them a try. You won't be disappointed!
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