DOLMADES: STUFFED GRAPE LEAVES
Provided by Food Network
Categories main-dish
Time 2h
Yield 36 dolmades; 6 to 12 servings
Number Of Ingredients 27
Steps:
- In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.
- Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
- To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
- Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
- Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce.
- In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
DOLMADES
This has been passed down from my grandfather to my mother. It is a Greek recipe for stuffed grape leaves.
Provided by DKP3513
Categories Greek
Time 1h
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Drain, rinse and dry grape leaves.
- Place off to the side.
- In a large bowl mix ground round, Lamb, salt, pepper, minced parsley, onion chopped, crushed or pressed garlic and Tabuli (or rice); mix well.
- Lay out one grape leaf stem up, place about 1 rounded tablespoon meat mixture near stem.
- Fold stem up over meat mixture fold one side leaf over mixture, fold top over then roll the rest but not tight.
- This is just like making a burrito.
- I use toothpicks to keep the stuffed leaves together.
- Place in at least 1 gal pot.
- Continue until all leaves are filled and snug in pot.
- If you run out of grape leaves that's okay, you can roll little balls of meat mixture and place in pot.
- Cover all stuffed leaves with chicken broth adding water if you don't have enough broth, more broth if you have it on hand (you can use just water if you want).
- Bring the broth to a boil then turn heat to low, simmer and cook covered until tender (pierced with a fork) about 30 minutes.
- Remove about 1 quart of broth from pot and let cool down a little.
- You want it hot just not scalding hot.
- In another bowl beat 4 eggs until frothy adding slowly juice from lemon.
- Take the warmed broth and add to the egg mixture slowly a 1/2 ladle at a time still beating the egg mixture.
- After all broth is mixed with egg & lemon slowly add to pot on stove.
- Cover the pot and turn flame off.
- Let sit for about 10 minutes then serve.
- I like it tart and rich so I use more eggs and lemon then the recipe calls for.
- You can experiment how many eggs and lemon you want for the egg lemon broth.
- Leftover broth in pot makes good Avgolemono (Egg Lemon soup).
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 - AUTHENTIC GREEK STUFFED GRAPE LEAVES W/ MEAT (SOUTHER
A good friend of mine is from Greece and his mom told him that it would be too difficult for me to make good dolmades. I wanted to prove them wrong. I researched different recipes and combined them to come up with this very yummy, very authentic, surprise for him. If you prefer dolmadakia with tzatziki instead of plain yogurt, just add peeled and chopped cucumber and garlic, olive oil and salt - all to taste. Kali orexi!
Provided by LJ in San Francisco
Categories White Rice
Time 3h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Unroll grape leaves and place in a pot of boiling water. Reduce heat to medium and let boil for 10 minutes. Remove from heat, pour out hot water, and cover leaves with cold water. Let soak while preparing stuffing.
- Knead the rest of the ingredientes together. Spoon filling inside a leaf and roll like a burrito, sealing completely.
- In large pot, add olive oil to cover bottom or butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour chicken broth over dolmades, cover, and simmer for 2 hours.
- Serve with Greek yogurt and lemon wedges.
DOLMADES (STUFFED GRAPE LEAVES)
Provided by Tyler Florence
Categories appetizer
Time 1h40m
Yield about 30 dolmades
Number Of Ingredients 12
Steps:
- To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
- Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
- To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ¿ it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
- Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.
Nutrition Facts : Calories 84 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 302 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams
DOLMADES
Authentic recipe for the mezze dish of stuffed vine leaves
Provided by harley121202
Time 2h
Yield Serves 12
Number Of Ingredients 0
Steps:
- Heat the oil in a skillet, add the onion and fry it until translucent. Add the meat and cook until its crumbly. Add the rice, tomato paste, dill , water, salt & pepper. Cook it all together for about 10 minutes until the water is absorbed. Keep an eye on the mixture as it cooks and keep stirring it so the rice doesn't stick to the bottom. Set aside.
- Using a large pot (make sure you have a lid for it), line the bottom with the extra grape leaves. This will keep your stuffed leaves from getting burned.
- Follow the directions for Stuffing Vine Leaves. Place the roll seam side down in your leaf-lined pot. Continue rolling up the leaves and arranging them side by side in the pot until all the stuffing is used. You want a sort of tight fit so that they don't unravel when cooking. If you run out of room in the pot, it's ok to add more rolls on top of bottom layers. Simmer over a low heat for about 30 mins or until the rice is cooked.
- Stuffing Vine Leaves
- Either way, fresh leaves or preserved, begin by rinsing them well under running water and setting them aside to drain. Place a grape leaf in the palm of your hand 'veins up'. Put a tablespoon of the stuffing mixture into the center of the leaf. Fold in each side over the stuffing, then fold up the bottom so it resembles an envelope, and roll it up into a parcel. Be patient, as it takes time and practice to learn how to roll these babies up.
- Tip
- Vine leaves are available in most supermarkets now. They will usually be in the speciality or ethnic food aisle.
DOLMADES WITH YOGURT-MINT SAUCE
Yield Makes about 30
Number Of Ingredients 18
Steps:
- For grape leaves:
- Heat 1/4 cup oil in heavy medium saucepan over medium-low heat. Add onion and garlic. Sauté until very tender, about 10 minutes. Add rice and cumin and stir 1 minute. Add 2 cups broth and currants. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Transfer to bowl. Mix in nuts, parsley and mint. Season with salt and pepper. Cool completely (Can be made 1 day ahead. Cover; chill.)
- Place grape leaves in bowl. Cover with cold water and let stand 30 minutes. Drain. Cut off stems. Arrange 1 leaf veined side up on work surface. Place 1 rounded tablespoon of rice filling on stem end. Repeat with remaining leaves and filling. Place seam side down in 2 heavy 12-inch skillets. Divide remaining 3 tablespoons oil and 2 cups broth between skillets. Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes. Uncover and let rolls cool. Transfer to platter. Cover and chill. (Can be made 1 day ahead.)
- For sauce:
- Combine yogurt, mint and garlic in small bowl. Season to taste with salt and pepper.
- Place grape leaf rolls on platter and garnish with lemon. Serve with sauce.
More about "dolmades recipes"
13 GREEK FOODS THAT ARE SUPER HEALTHY
From healthline.com
- Hummus. Hummus is a popular dip or spread throughout the Mediterranean and Middle East. It has been eaten for thousands of years — even Plato and Socrates wrote about the benefits of hummus.
- Melitzanosalata. Melitzanosalata means eggplant salad in Greek, but it’s actually a dip. It’s made by blending or mashing roasted eggplants with olive oil, garlic and lemon juice.
- Tzatziki. Tzatziki is another popular dip and spread used in Greek cooking. While it’s very creamy, it’s pretty low in calories, with about 35 calories in two tablespoons of tzatziki sauce.
DOLMADES | FOOD | TRUE FOOD FACT
DOLMADAKIA - STUFFED GRAPE LEAVES - THE GREEK FOODIE
From thegreekfoodie.com
4.7/5 (12)Category Main CourseCuisine Cretan, GreekPublished 2021-03-12
- Boil leaves for 2-3 minutes in salted water. Remove with a slotted spoon and transfer in a bowl of ice-cold water. Drain leaves in a colander.Using a sharp knife remove the stalks and any thick nerves that may be on some of the leaves.
- Take leaves out of the jar, put them in a colander, rinse them well with cold water and let them drain.
- In a large bowl, mix the rice, scallions, dill, mint, and tomato (with its juices) with ½ cup olive oil, a generous pinch of salt, and some freshly ground pepper.
GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES ...
From mygreekdish.com
4.8/5 (628)Total Time 1 hr 20 minsCategory AppetizerPublished 2014-02-06
- To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.
- Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.
- Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.
DOLMADES: VEGETARIAN STUFFED GRAPE LEAVES - DIMITRAS DISHES
From dimitrasdishes.com
- Sauté onions with 1/3 of the olive oil over medium low heat about 15-20 minutes or until very soft and lightly golden. Do not brown the onions.
- Pour 1 cup water, half of the lemon juice, salt and pepper. Bring to a boil and then simmer for 6-7 minutes or until the rice absorbs all of the liquid. At this point the rice is only par boiled.
DOLMADES | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
- In a medium nonstick saucepan, heat the oil. Sauté the carrot and garlic until softened, about 4 minutes. Stir in the scallions and 1/4 cup of the broth; cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Stir in the remaining cup of broth, the rice, dill, lemon zest and lemon juice. Reduce the heat and simmer, covered, until the rice is tender and the broth is absorbed, about 17 minutes.
- On a clean work surface, arrange the grape leaves in a single layer. Spoon the rice mixture onto the stem end of each leaf; fold the stem end over. Fold the sides of the leaves over the filling to enclose. From the stem end, roll up the leaves, jelly-roll style. Place the dolmades seam-side down in a large skillet. Place 4 of the dill sprigs over the dolmades. Pour 1/2 cup water into the skillet; bring to a boil. Reduce the heat and simmer, covered, about 30 minutes. Let cool to room temperature.
- To serve, arrange 3 dolmades and 1 tablespoon of the yogurt on each of 4 plates; garnish each with a remaining dill sprig.
LEARN HOW TO MAKE GREEK DOLMADES WITH EGG-LEMON SAUCE!!
From katerinaskouzina.com
- Put the minced meat, rice, onion, parsley, dill, egg, mint, half the oil and salt and pepper in a bowl and mix well.
- Wash the vine leaves thoroughly and then boil them for 5 minutes. Cool them in cold water and strain them.
- Put a vine leaf on your hand with the smooth side down. For the filling, add about a tablespoon of the mixture near the stem. Don't forget to remove the stem and then fold and roll all the way. The result will be a cigar shaped roll. Squeeze it tightly but carefully so it does not break. Repeat this procedure for each grape leave.
DOLMADES RECIPE | GOOD FOOD
From goodfood.com.au
- Heat the oil in a saucepan over medium heat. Add the spring onion and cook for 1 minute. Stir in the rice, mint, dill and half the lemon juice. Season to taste with salt and freshly ground pepper. Add 250 ml (9 fl oz/1 cup) water and bring to the boil, then reduce the heat, cover and simmer for 20 minutes. Remove the lid and mix the currants and pine nuts through. Cover with a paper towel, then the lid, then set aside to cool.
- Meanwhile, rinse the vine leaves and gently separate. Drain, then dry on paper towel. Trim off any thick stems with scissors. Line the base of a 25 cm (10 inch) saucepan with any torn or misshapen leaves. Choose the larger leaves for filling, and use the smaller leaves to patch up any gaps.
- Place a leaf on a work surface, shiny side down. Spoon a tablespoon of the rice mixture into the centre. Bring in the sides and roll up tightly from the stem end to enclose the rice. Place in the saucepan, seam side down, with the stem end closest to you, arranging them close together in a single layer.
DOLMADES (STUFFED GRAPE LEAVES) RECIPE - CHEF TARIQ
From cheftariq.com
- Remove stems from grape leaves and any torn leaves. (Most leaves can be cut in half - smaller ones remain whole.)
- Mix herbs, spices, tomato, onion, lamb, olive oil, salt and pepper into rice. Mix well by hand until well combined.
- Grease the bottom of the pot and put foil in the bottom. Line the bottom of the pot with any discarded grape leaf pieces. Top with tomato slices.
DOLMADES - GREEK APPETIZERS - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
- Combine the meat, onion, herbs, rice, olive oil and seasoning in a bowl and mix to combine thoroughly.
GREEK DOLMADES, STUFFED GRAPE LEAVES RECIPE | HANK SHAW
From honest-food.net
- Pour boiling water over the rice and stir well until the water is milky. Drain the rice and rinse it well. Add the shallots, garlic, parsley, mint, chives, allspice, coriander, cinnamon and the berries, if you are using them. If you are zesting the lemons, add the grated zest, too. Mix well and set in a bowl.
- Line a shallow pot with grape leaves; this prevents the stuffed grape leaves from sticking to the pot. Stuff the grape leaves as described above, tucking them in snugly into the pot. If you have gaps, it's nice to put in a garlic clove, which adds some flavor, and is tasty once cooked.
- Once you have all the grape leaves in the pot -- and it is perfectly OK to add them in layers -- dissolve enough salt into 2 cups of water to make it salty, about a tablespoon, and then dissolve the sugar in the water. Pour this over the stuffed grape leaves. Then pour over the olive oil and the lemon juice.
DOLMADES WITH LAMB & RICE: GRAPE LEAVES ... - DIMITRAS DISHES
From dimitrasdishes.com
- In a large mixing bowl, combine the ground meat, onion, garlic, salt, pepper, herbs and mix well. Add the rice and mix until well combined.
- Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to lay on bottom of pot.
- Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem.
DOLMADES RECIPE: GREEK STUFFED GRAPE LEAVES - ALL YOU NEED ...
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- At this point, pour the vegetables into a saucepan along with 3 tbsp of olive oil and sauté 20 minutes over medium heat until the onion becomes soft and translucent.
BEST STUFFED GRAPE LEAVES (DOLMAS) - THE MEDITERRANEAN …
From themediterraneandish.com
- If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. (Later in the process, you'll remove the stems before stuffing.) (See notes if using fresh grape leaves)
- Soak the rice in plenty of water for about 15 to 20 minutes or until you are able to break one grain of rice easily. Drain well.
- Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom (I used the leaves that didn't look too great here and made three layers to protect the stuffed leaves from scorching later.) Top with sliced tomatoes.
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