Stuffed Vine Leaves Authentic Turkish Dolma Recipes

Steps:

• Dice the onions and sauté with 1/4 cup of olive oil.
• When they turn translucent, add the pine nuts and sauté for 5 more minutes.
• Add rice and stir constantly for 5-10 minutes until the rice is translucent.
• Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley.
• After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 15-20 minutes until all the liquid is absorbed by the rice mixture.
• Take off heat and let cool.
• And now, here comes the fun part. Traditionally, you would put a spoonful of the cooled mixture in the center of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder. But since I have "The Ultimate Dolma Machine" (follow the link mentioned in the description section), I just placed a leaf on the rubber compartment of the machine, put a tbps of mixture in the middle and with a single slide, there comes my dolma from the other side of the machine. The process was a breeze. It took me only 10 minutes to roll nearly 40 perfectly shaped dolmas. Below is the process fully photographed.
• As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning).
• Lay all your dolmas side by side and tuck very tightly.
• Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down (so that the dolmas don't move around in boiling water) and bring to a boil.
• Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).
• Transfer to your serving dish and let cool.

Steps:

• PREPARATION OF VEGETABLES:.
• A variety of vegetables can and should be used including red, gold, and or green bell peppers. Also used are large sized zucchini squash, tomatoes, and onions.
• Scoop out the vegetables leaving an opening for the filling of about 1 1/2 to 2 inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables with the filling mixture and place upright in a large covered casserole.
• Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours.
• Try this dish served with a dollop of Mahdzoon (YOGURT) over the filled vegetables.
• See my Mahdzoon recipe -- ENJOY!

Steps:

• Combine Yogurt, 2 tsps mint and lemon rind in small bowl; stir well.
• Cover and chill.
• Remove stems from Grape leaves.
• Rinse Grape Leaves, drain well, pat dry with paper towel.
• Heat Olive Oil in large non stick skillet over medium heat.
• Saute' onions for 10 minutes.
• Add Garlic and cook for additional minute. Remove from heat.
• Stir in remaining mint, 2 tbsp Lemon Juice, Rice, Pine Nuts, Salt Substitute, Lamb and Chick Peas.
• Spoon even amounts of mixture onto each grape leaf and roll.
• Place stuffed grape leaves, seam side down, in a 13"x9" baking dish coated with cooking spray to prevent sticking.
• Cover and bake at 350 degrees for 30 minutes.
• Serve warm with yougurt mixture.