**Dolmades: A Culinary Journey Through the Mediterranean**
Dolmades, also known as stuffed grape leaves, are a delectable delicacy that has been enjoyed for centuries across the Mediterranean region. Originating in the ancient civilizations of Greece, Turkey, and the Middle East, this culinary treasure has spread its charm far and wide, captivating taste buds with its unique blend of flavors and textures. Dolmades are meticulously crafted by wrapping tender grape leaves around a savory filling, typically comprising a mixture of rice, minced lamb or beef, aromatic herbs, and spices. The result is a symphony of flavors, where the tangy grape leaves complement the succulent filling, creating a harmonious bite that is both satisfying and refreshing. This article presents a collection of diverse dolmades recipes, each offering a unique interpretation of this classic dish. From traditional Greek dolmades to innovative vegetarian variations, these recipes cater to a wide range of preferences and dietary choices. Embark on a culinary voyage through the Mediterranean as we explore the art of making dolmades, unraveling the secrets behind this timeless delicacy.
HOT STUFFED GRAPE LEAVES WITH LAMB
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 40 to 50 stuffed grape leaves
Number Of Ingredients 15
Steps:
- Carefully separate the grape leaves, place in a large bowl and pour boiling water over them to cover. Let the leaves soak for 20 minutes, then drain and rinse to remove excess salt. Drain the leaves, snip off the stems (reserving stems), and lay the leaves on a towel to dry.
- In a saucepan, bring 2 cups of salted water to a boil, and stir in the rice. Cover, reduce the heat to low and cook rice until water is absorbed, about 17 to 20 minutes. Meanwhile, heat 2 tablespoons olive oil in a skillet, add the onion and saute until soft, about 3 to 5 minutes. Add the garlic and saute one more minute, until aromas are released. Add the lamb and cook until the meat is well browned, breaking it apart with a fork while cooking, about 15 minutes. Add the oregano, and salt and pepper to taste. Stir in the feta and remove from the heat. Stir in the rice, parsley and mint.
- Place one leaf on a flat surface, vein side up, shiny side down. Place a rounded teaspoon of filling in the center of the leaf, near the stem edge. Fold the stem end over the filling, then fold both sides toward the middle, and form into a roll. Squeeze lightly in the palm of your hand to secure the roll. Repeat process with remaining leaves and filling.
- Line the bottom of a 3quart heavy saucepan with reserved stems, trimmings and any leftover or torn grape leaves, and arrange bundles seam sides down, packing them close together in layers.
- Combine the remaining 1/4 cup olive oil with 3/4 cup water, the sugar, and lemon juice, and pour over the stuffed grape leaves. Place a small, heatproof plate on top of the stuffed leaves, cover the pan and simmer over low heat for about 45 minutes to 1 hour, or until leaves are tender and most of the liquid is absorbed. Serve warm, garnished with lemon slices and mint leaves.
LAMB-STUFFED GRAPE LEAVES
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 40 to 50 stuffed grape leaves
Number Of Ingredients 13
Steps:
- Wash and soak the rice in hot water for 30 minutes.
- Place the rice, lamb, beef, coriander, garlic, lemon salt, olive oil, allspice, cinnamon and 2 tablespoons salt in a mixing bowl. Mix thoroughly by hand.
- Place a grape leaf on a cutting board. Place a teaspoon of filling in the middle of the leaf. Fold over the sides and roll tightly from bottom to top. Repeat with the remaining leaves and filling.
- Place the tomatoes evenly in the bottom of a stockpot. Place the rolled leaves in the pot, pointing towards the center of pot. Place a small plate with a weight on top of the grape leaves to hold them in place. Add 1 cup water to the pot and heat over medium heat. Cook for 45 minutes.
- Serve the stuffed grape leaves with lemon wedges.
LAMB AND RICE STUFFED GRAPE LEAVES
These lamb and rice stuffed grape leaves (dolmas) take some time and effort to put together, so maybe make a double batch. In restaurants these are usually meatless, but I love the lamb in these. No matter what you use, how much rice you use will affect how much liquid you need.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.
- Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
- Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.
- Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.
- Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover the pot, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until rice is tender, 10 to 15 minutes longer.
- Serve warm or chilled. Garnish with curls of lemon zest, if desired.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 18.1 g, Cholesterol 44.7 mg, Fat 16.1 g, Fiber 0.4 g, Protein 9.8 g, SaturatedFat 3.4 g, Sodium 2484.9 mg, Sugar 1.5 g
STUFFED GRAPE LEAVES
This recipe came from my grandfather, he was 100% Lebanese. I have a Lebanese reunion every year and this is what I make and it's the first to go. I serve it with my home made garlic sauce and Lebanese bread YUM!
Provided by Cheryl Marie
Categories Long Grain Rice
Time 1h25m
Yield 200 Grape Leaves
Number Of Ingredients 10
Steps:
- Wash& stem fresh grape leaves briefly to slightly wilt and drape over something.
- While drying make filling sauce.
- Mix lamb, rice, seasonings, lemon juice and butter.
- Stuff grape leaves with half of a tablespoon or more of the rice mixture.
- Put the mixture close to the bottom where the stem was at,fold and roll like you would a burrito.
- When done stuffing, line bottom of stock pot with torn or broken grape leaves then layer with stuffed grape leaves firmly packed with loose flap down in a 3 quart pot, in tight parallel rows, alternating each layer the opposite way (this will help to keep them from moving) when done line with more torn grape leaves on top, put flat plate on top of grape leave and a pitcher of water on top of the plate to help keep it down.
- fill pot with about 4 to 6 cups of boiled water, 2 tablespoons of olive oil, and a 1/2 cup of lemon juice and salt so that it is just above the grape leaves.
- Bring to boil and simmer for about 20 to 25 till done (check one to see if done).
- Remove grape leaves with tongs.
- NOTES: Save some of the juice for reheating in the mirowave, and cover.
GRAPE LEAVES STUFFED WITH LAMB AND RICE SAUSAGE
Steps:
- Working in batches according to the size of your space, lay the grape leaves, smooth side down and with the stem end facing you, on a work surface, and trim off the stems with a sharp paring knife or scissors. Place about 1 tablespoon of the stuffing in the center of each leaf. Fold each side of the bottom up over the stuffing, roll up the leaf a half turn, and then fold the sides in toward the center. Continue rolling to the top to make a tight, neat cylinder. Pack the rolled leaves in a large pot, tucking them together to make a tight layer, or two, depending on the size of the pot. It's okay to have two layers, as long as they are tightly packed.
- Place a plate that will fit inside the pot over the leaves to keep them from floating up, and pour in water just to cover. Bring to a boil over high heat, cover the pot, and cook for 10 minutes. Remove from the heat and let cool, still covered, until no longer steaming, about 20 minutes. Pour off the water, pressing down on the plate to drain thoroughly and keep the leaf packets intact. Set the pot aside until the packets are completely cool. Carefully transfer the leaf packets to a platter, cover, and chill, preferably overnight, to firm and intensify the flavor.
- To serve, arrange the lemon slices across the top and pour the olive oil over all. Serve chilled or at room temperature.
Tips:
- Choose the right grape leaves: Use fresh or brined grape leaves for the best results. If using fresh leaves, blanch them in boiling water for a few seconds to soften them.
- Prepare the stuffing in advance: This will give the flavors time to meld together.
- Don't overstuff the grape leaves: Otherwise, they will be difficult to roll and may fall apart during cooking.
- Cook the grape leaves over low heat: This will prevent them from burning or drying out.
- Serve the grape leaves warm or at room temperature: They are best enjoyed fresh, but can also be stored in the refrigerator for up to 3 days.
Conclusion:
Lamb and rice stuffed grape leaves are a delicious and elegant dish that is perfect for any occasion. With a few simple tips, you can easily make this dish at home. So next time you're looking for a new and exciting recipe, give lamb and rice stuffed grape leaves a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love