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
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
DOLMAS
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 15 to 20 dolmas
Number Of Ingredients 13
Steps:
- Mix together the beef, lamb, rice, olive oil, salt, mint, parsley, pepper, oregano and onions. This is the filling. Next, rinse the grape leaves and separate in a colander. Place 2 to 3 grape leaves stem-side up on a work station; they should overlap each other. Place desired amount of filling in the center and roll, folding in the sides. Repeat with the remaining grape leaves and filling. Arrange tightly together in a stockpot. Once the stockpot is full, cut the lemons in half and put on top. Cover with beef stock and simmer until the rice is soft, 30 to 45 minutes.
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).
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.
More about "dolmas recipes"
BEST STUFFED GRAPE LEAVES (DOLMAS) - THE MEDITERRANEAN …
From themediterraneandish.com
4.6/5 (42)Calories 25 per servingCategory Entree
- 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.
DOLMAS (STUFFED GRAPE LEAVES) RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 57Calories 46 per servingCategory Appetizer, Lunch, Side Dish, Snack
DOLMA - WIKIPEDIA
From en.wikipedia.org
Region or state Eastern Mediterranean, Levant, …Serving temperature Hot or room temperatureMain ingredients VariesVariations vegetables, seafood, fruit, offal
DOLMA, MORSELS OF LOVE & FLAVOR | ORGANIC FACTS
From organicfacts.net
TRADITIONAL MEDITERRANEAN STUFFED GRAPE LEAVES {DOLMAS}
From traditionalcookingschool.com
HOW TO MAKE DOLMA (GRAPE LEAVES ROLL): 6 STEPS (WITH PICTURES)
From wikihow.com
DOLMAS AT WHOLE FOODS MARKET
From wholefoodsmarket.com
DOLMA FOOD - SKIPTHEDISHES
From skipthedishes.com
DOLMA (STUFFED GRAPE LEAVES) - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
WHAT IS THE HISTORY OF THE DOLMA? - SUFI'S KITCHEN
From connect2local.com
FRESH DOLMAS - KIND COOKING
From kindcooking.com
DOLMA | TRADITIONAL GROUND MEAT DISH FROM TURKIYE
From tasteatlas.com
10 DOLMAS RECIPES TO COMPLETE YOUR MEZE - THEEATDOWN
From theeatdown.com
ORIGINAL TURKISH RECIPE FOR DOLMAS: STUFFED GRAPE LEAVES
From chefoodrevolution.com
DOLMA AND SARMA IN TURKISH CUISINE - THE SPRUCE EATS
From thespruceeats.com
DOLMA FOOD - OPENING HOURS - 1-236 ST GEORGE ST, MONCTON, NB
From yellowpages.ca
IRAQI DOLMA (MIDDLE EASTERN STUFFED VEGETABLES) - HUNGRY PAPRIKAS
From hungrypaprikas.com
GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES …
From mygreekdish.com
DOLMA FOOD, MONCTON - MENU, PRIX ET AVIS RESTAURANT - TRIPADVISOR
From fr.tripadvisor.ca
DOLMADES | FOOD | TRUE FOOD FACT
From truefoodfact.com
DOLMA RECIPE: A DELICIOUS TURKISH FOOD - TURKPIDYA
From turkpidya.com
DOLMAS- STUFFED GRAPE LEAVES - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
ABOUT – DOLMA ONLINE
From dolmafood.ca
DOLMA FOOD - HOME - FACEBOOK
From facebook.com
DOLMAS | FOODMATCH + DIVINA SPECIALTY FOODS
From foodmatch.com
DOLMA MAIN COURSE AS A THING TO EAT OF IRAN - IRANHIKERS
From iranhikers.com
DOLMA (TOLMA, SARMA) | REDNUMBERONE
From rednumberone.com
NUTRITIONAL VALUE OF DOLMADES | HEALTHFULLY
From healthfully.com
HOW TO MAKE DOLMA | ALLRECIPES
From allrecipes.com
DOLMA, THE ARMENIAN MEAL IN A VEGETABLE
From thearmeniankitchen.com
DOLMA FOOD, MONCTON - MENU, PRICES & RESTAURANT REVIEWS
From tripadvisor.ca
DOLMAS: STUFFED VEGETABLES - BALKAN LUNCH BOX
From balkanlunchbox.com
DOLMA FOOD, MONCTON - MENU, PRICES & RESTAURANT …
From tripadvisor.ca
GREEK DOLMADES RECIPE: STUFFED GRAPE LEAVES - ALL YOU NEED TO …
From philosokitchen.com
DOLMA | DEFINITION & INGREDIENTS | BRITANNICA
From britannica.com
DOLMA FOOD - POSTS | FACEBOOK
From facebook.com
DOLMA ONLINE
From dolmafood.ca
DOLMA RECIPE- DELICIOUS TURKISH GRAPEVINE ROLLS IN 1 HOUR
From thefoodhog.com
DOLMA FOOD - JOBS, CAREERS AND EMPLOYMENT | INDEED.COM
From ca.indeed.com
DOLMAS | FOODMATCH + DIVINA SPECIALTY FOODS
From foodmatch.com
WHAT IS DOLMA? (WITH PICTURE) - WISEGEEK
From delightedcooking.com
You'll also love