In the realm of Mediterranean cuisine, Greek dolma stands out as a culinary masterpiece, intriguing both the palate and the soul. These delectable stuffed grape leaves, known as "dolmades" in their native tongue, are a testament to Greece's rich culinary heritage and its deep connection to the land.
This article presents a collection of authentic Greek dolma recipes, each offering a unique take on this beloved dish. From the classic Avgolemono Dolma, which bathes the tender grape leaves in a luscious egg-lemon sauce, to the hearty Yalanchi Dolma, featuring a filling of minced meat and rice, these recipes embody the essence of Greek home cooking.
For those seeking a vegetarian option, the Spanakorizo Dolma is a delightful choice, filled with spinach, rice, and fresh herbs. Meanwhile, the Tyrokafteri Dolma tantalizes taste buds with its creamy cheese filling, while the Pastitsio Dolma combines macaroni, minced meat, and béchamel sauce for a satisfyingly rich and flavorful experience.
Whether you're a seasoned cook or just starting your culinary journey, this article provides a comprehensive guide to mastering Greek dolma. With step-by-step instructions, helpful tips, and a wealth of variations, you'll be able to create these exquisite stuffed grape leaves that will transport your taste buds to the heart of Greece.
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
DOLMADES (STUFFED GRAPE LEAVES)
This is my mother-in-laws recipe, her name is Loukretia. We can get fresh grape leaves on the market, but if you can't find them, you can use jars, they're usually preserved in vinegar so just rinse them well. Fresh leaves need to be boiled 'till tender. Don't throw away the small or torn leaves, I use them to line the bottom of...
Provided by Ann Hatzimangas
Categories Vegetable Appetizers
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Saute the chopped onions in half the olive oil. Add rice, salt, pepper, parsley, dill and spearmint. Mix well. Add half a glass of water. Cook until the water is absorbed.
- 2. The vine leaf is placed with the surface that had the stem face up with the stem facing towards you. Using a teaspoon, place a heaped spoonful in the center of the leaf. Next fold the stem end of the leaf into the center, followed by each side and finish by folding it into a cylinder.
- 3. It's best to use a large saucepan with a large surface area. Line the bottom with small, broken or left-over grape leaves and starting at the center place each stuffed leaf in a row, trying not to leave too much space between them, this avoids breakage.
- 4. Add the remaining oil, 2 cups of boiling water and the lemon juice.Place a large dinner plate on top to hold the leaves down in liquid. Bring to the boil and simmer for about 20-30 minutes until the rice is soft. Serve cold with Greek yogurt.
GREEK DOLMA AKA STUFFED GRAPE LEAVES
My first experience tasting these luscious morsels was many years ago when we lived in San Jose, California. One of my co-workers brought Stuffed Grape Leaves to work one day for me to try. I was hooked! The original version of this recipe was posted on Cooks.com. Posted for ZWT 2010.
Provided by CarrolJ
Categories Lunch/Snacks
Time 1h15m
Yield 25-35 rolls, 4-6 serving(s)
Number Of Ingredients 11
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 (STUFFED GRAPE LEAVES)
According to the owner of the local Turkish deli, this is how his wife makes her dolmas. I know that when I made them, I got a ton of complements.
Provided by Mysterygirl
Categories Turkish
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions in olive oil in pan, add rice and add hot water to cover.
- Cover and simmer until rice is half cooked, about 10 minutes.
- Turn off heat, add tomato paste, currants, nuts, and spices. Let mixture cool.
- To prep the grape leaves, rinse in warm water and remove the stems.
- When rice mixture is cool, place 1 teaspoon or less in center of leaf, fold in right and left sides, then roll the leaf until you have a tiny 'cigar'.
- Place the dolma in a steamer pot.
- Repeat until all grape leaves and/or stuffing is finished.
- Add water to steamer cover and simmer for 30-45 minutes or until the rice inside the dolma is totally cooked.
- Traditionally this is served cold.
- Squeeze lemon over the dolma immediately before serving.
Nutrition Facts : Calories 214.5, Fat 3.4, SaturatedFat 0.4, Sodium 1664, Carbohydrate 42.1, Fiber 1.9, Sugar 3.2, Protein 5.7
Tips:
- Choose the right grape leaves: Look for fresh, young, and tender grape leaves. The best time to harvest them is in the early summer. If you're using store-bought grape leaves, make sure to soak them in hot water for at least 30 minutes before using them.
- Prepare the filling in advance: The filling for Greek dolma can be made ahead of time and refrigerated for up to 3 days. This will save you time when assembling the dolma.
- Stuff the grape leaves tightly: When stuffing the grape leaves, make sure to do it tightly so that the filling doesn't fall out during cooking.
- Cook the dolma in a covered pot: Cooking the dolma in a covered pot will help to keep them moist and flavorful.
- Let the dolma cool before serving: Once the dolma is cooked, let them cool for a few minutes before serving. This will help to prevent the leaves from tearing.
Conclusion:
Greek dolma is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It's a great way to use up fresh grape leaves and it's also a good source of protein and fiber. With a little planning and preparation, Greek dolma is a dish that anyone can make at home.
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