Dolma (Stuffed Grape Leaves) Recipe #198071
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.
by Mysterygirl
2 hours | 1¼ hours prep
SERVES 8 -10
- 1 (16 ounce) jar grape leaves (or other vine leaves)
- 1 1/2 cups rice
- 2 tablespoons tomato paste
- 2 onions, finely minced
- 2 tablespoons dried currants
- 2 tablespoons pine nuts
- 1 tablespoon cinnamon
- 1 tablespoon mint
- 1 teaspoon allspice
- 1 teaspoon olive oil
- lemon wedge
- 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.
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5 stars