These flavor-packed grape leaves are stuffed with a tantalizing mixture of rice; meat; and loads of fresh herbs and warm spices, then cooked in a bright lemony broth. I learned how to make stuffed grape leaves in my mother’s Mediterranean kitchen many years ago, and I’m sharing all her expert tips and tricks with step-by-step photos to show you (be sure to read the post.)
Grape leaves stuffed with a spicy vegetarian rice filling. These are best when cooled and with extra lemon juice.
This authentic Iraqi Dolma recipe may be a labour of love, but it is so worth it! If you ever wanted to be transported to Iraq through your taste buds, this is the recipe to try!
I truly could eat dolmades every day. This fun Greek dish can be eaten warm as an appetizer with some of the pan juices spooned on top, room temperature, and even cold straight out of the fridge. Dolmades are delicious served with freshly squeezed lemon or tzatziki sauce and are perfect for a mezze platter. …
In this post, we’ll share the traditional dolma recipe and teach you everything there is to know about this delicious snack, including its origin, history, variants, and more.
Bell peppers stuffed with rice and with or without ground beef makes the easiest weeknight dinner when prepared and frozen beforehand.
Today's recipe is related to a delicious dolmeh called Persian stuffed onions or dolmeh piaz. Onion slices are used for all seasons of the year
I remember the day I tried my first dolma. I was with my best friend at a restaurant I had never even heard of that served Greek food. After my first bite, I was hooked. The details of this dish were so different than anything I had experienced before. Instead of a heavy dumpling, it was wrapped with grape leaves. Instead of meat and cheese, the filling was rice, vegetable, and herb-filled. Rather than dipping in butter, tzatziki was served. Nothing in my experience of American foods could compa
This authentic Iraqi Dolma recipe may be a labour of love, but it is so worth it! If you ever wanted to be transported to Iraq through your taste buds, this is the recipe to try!
Discover classic Greek dolmas stuffed vine leave recipes, Persian dolmeh felfel, and Turkish dawali in our collection of different varieties of these delicious treats! We've got the perfect one for you whether it's vegetarian or meat-filled. Super easy appetizers and side dishes. Get started on your own batch of homemade dolma today!
Dolma Pepper of different colors coupled with a variety of ingredients make dolmas not only colorful but also extremely tasty and nutritious.
Preparing these in advance, and serving them up with a platter of olives, hummus, babaganoush, and tomato stewed green beans will offer a flavorful spread (with a cool theme!) that is open to most special diets, from vegan to gluten-free.
If you're wondering what to eat in Uzbekistan, you're in luck. We have compiled a list of food in Uzbekistan to sample during your vacation.
This classic recipe for Armenian dolma is filled with flavor. We cook it once a week in our house and my children devour it. Once you master the filling, you can stuff just about anything:…
Discover a delicious twist on a classic Middle Eastern dish with Savory Iraqi Dolma, a delectable stuffed vegetable recipe that foregoes the traditional grape leaves. This version features an assortment of vegetables like bell peppers, zucchini, and tomatoes, filled with a flavorful mixture of rice, ground meat, and aromatic spices. Perfect for family gatherings or a comforting weeknight dinner, this dish offers a burst of flavors in every bite.
Bust out the spices and ready the chickpeas—here are our best recipes from the Middle East, from hummus and baba ghanouj to an Azeri lamb stew.
These delicious dolmas (stuffed grape leaves) are filled with a mixture of rice, onions, currants, pine nuts, mint and spices, then gently steamed.
Lebanese Stuffed Grape Leaves Recipe - a vegan plant based middle eastern dolmade recipe. 12 ingredient Vegetarian Warak Enab Dolma Rolls
Discover classic Greek dolmas stuffed vine leave recipes, Persian dolmeh felfel, and Turkish dawali in our collection of different varieties of these delicious treats! We've got the perfect one for you whether it's vegetarian or meat-filled. Super easy appetizers and side dishes. Get started on your own batch of homemade dolma today!
Sogan dolma är en rätt som ursprungligen kommer från Turkiet men som även är en stor favorit i Bosnien. Fylld lök som får sjuda i en god sås. I den turkiska versionen kokas gärna lökarna i en tomatsås medans den bosniska version bakas i en buljong. Smakerna är ljuvliga och sötman från löken är magisk!
Meat Stuffed Grape Leaves (a.k.a Dolmas or Dolmades) is a Turkish dish that is also very popular in many Mediterranean and Middle Eastern countries.
What to eat with a glass of Armenian areni? Dolmas, of course. Beef, grains, and herbs are wrapped in cabbage or grape leaves, and are served at nearly every meal.
Turkish Style Stuffed peppers with minced meat (dolma) is one of the Turkish dishes I missed and cooked the most since I moved to Switzerland. Tips, preparation, how it is served are all in this article.
Dolmeh Felfel (Persian Stuffed Bell peppers) - a traditional dish of rice, herbs and meat stuffed into bell peppers and slow-cooked with spices to form a fragrant, delicious meal.
Learn how to make cabbage dolma or Dolmeh Kalam, one of the most Iranian dishes with cabbage leaves, rice, and split peas.
It's been a while since I posted a Greek recipe. Today, I want to share a deliciously nutritious recipe for Greek dolmades (stuffed vine/grape leaves). I discovered this recipe on a recent trip to the beautiful island of Santorini, Greece (perhaps the most beautiful island in the world). I found it in a local Greek restaurant called Fistikies, and I was in luck because the chef was willing to share his authentic recipe for Greek Dolmades. Here's the link to Fistikies Restaurant, and I strongly advise you to go there if you ever visit Santorini, Greece. What are Greek Dolmades? Greek Dolmades is one of the most popular appetizers in Greek cuisine. Greek Dolmades can be bought in your local store; however, they don't come even close to these homemade authentic ones. So I don't advise buying them. Nothing can beat their unique taste, and they're straightforward to make. So, in this article, we will look at preparing Greek dolmades. The recipe is a traditional mix of fresh herbs, ground beef, and veggies. Dolmades are not restricted to Greece and are cooked in many Asian countries. FAQs about Greek Dolmades Can I Make Vegan Greek Dolmades? Yes, and it is straightforward! In fact, the vegan version of Greek Dolmades also counts as authentic; it's just a matter of preference. So, if you are a vegan, all you need is to make changes to the fillings. Replace the meat with half a cup of rice. After the onions are cooked, add them to the rice, and then add spices, salt, and pepper. Also, add fresh herbs to it. Mix well and use it for stuffing the grape leaves. Can I use fresh leaves instead of jar leaves? If you've used fresh leaves instead of a jar, wash them well before using them. You can also run hot water from them. After taking them out of the hot water, cool them and drain them. How to store the leftovers? To store the remaining in the fridge, use airtight containers. You can store it for three to four days. It is up to you if you want to enjoy them cold or hot. If you want to reheat them, put them in the skillet and some liquid and cover it. Cook at medium flame until they are hot. We hope you enjoy these delicious Greek recipes, and we invite you to return to our site to learn more about authentic Greek food. Thank you for your time and attention; we are always happy to serve our audience. Don't forget to share the image below to your Pinterest board and save this Authentic Greek Dolmades Recipe! Preparation Time: 20 minutes Cooking Time: 1 hour 25 minutes Total Time: 1 hour 45 minutes Calories: 205 Greek Dolmades Recipe Ingredients Grape leaves in brine - 1 jar (16 oz) Short grain rice - 1 ½ cup (soak in water for fifteen min and drain) Extra virgin olive oil Chopped Yellow onion - 1 Lean Ground Beef - 12 oz Salt to taste Black pepper Allspice - 1 tsp Cumin - ½ tsp Chopped Parsley, fresh mint, and fresh dill - ½ cup each Tomatoes - 1 Chicken broth - 4 cups ( I use low sodium one) Lemon juice - 4 tsp Instructions Preparing the Grape Leaves: Remove the grape leaves from the jar and discard the brine. Rinse the leaves thoroughly under cold water to remove any excess salt. Allow the leaves to drain and set aside. Preparing the Stuffing: In a bowl, soak the rice in water for 15 minutes. After soaking, drain the water completely. In a pan, heat 1 tbsp of olive oil over medium heat. Add onions and sauté until they become translucent, stirring occasionally. Add the meat to the pan and cook until it turns brown. Flip occasionally to ensure even cooking. Drain any excess fat from the pan. Season with salt, pepper, and all-spice, mixing well. Transfer the meat mixture to a bowl and allow it to cool. Once cooled, add the drained rice and herbs to the meat mixture. Season with salt and drizzle 1 tbsp of olive oil. Mix until all ingredients are well combined. Stuffing and Cooking the Grape Leaves: Lightly grease a skillet with olive oil. Line the bottom of the skillet with a layer of grape leaves. Add a layer of sliced tomatoes on top of the grape leaves. To stuff a grape leaf: Lay a leaf on a cutting board with the patterned side facing up. Place 1 tbsp of the meat and rice filling in the center. Fold in the sides and roll the leaf, securing the filling inside. Repeat the stuffing process with the remaining grape leaves until all the filling is used. Arrange the stuffed grape leaves in the skillet, starting from the edges and working your way to the center. Place a plate upside down on top of the grape leaves to keep them in place. Pour hot broth over the grape leaves until they are slightly submerged. Cover the skillet with a lid and cook over medium heat for 30 minutes or until most of the liquid is absorbed. Drizzle 4 tsp of lemon juice over the grape leaves, cover, and continue cooking for another 30 minutes or until fully cooked. Serving Instructions: Remove the skillet from heat and allow the grape leaves to cool for 30 minutes, uncovered. Drizzle with additional olive oil. Transfer the grape leaves to a serving plate. Serve with plain yogurt or lemon wedges on the side. Enjoy your homemade Greek dolmades! Cooking Tips & Variations Don't skip soaking the rice as it later aids in cooking. It is not advised to over-stuff the grape leaves as the filling contains rice that expands when cooked. When rolling the grape leaves, ensure they are rolled tightly. Stay moderate, not less, or too tight for proper cooking. Placing an inverted plate on the leaves will make them stay intact and prevent them from floating while being cooked. When the liquid is absorbed, you may bake out the plate. After the grapes are cooked, the resting time allows them to absorb the extra liquid. It also adds to the taste. Prepare dolmades ahead Stuffings can be prepared one or two nights prior. You may store them in an air-tight container in the fridge. You can roll the grape leaves with stuffings inside and then place them in the refrigerator overnight. Take them out of the fridge an hour before you need to cook.
Turkish style vegetarian cabbage rolls stuffed with a spicy rice filling flavored with herbs, onion, garlic and tomatoes. The rolls are cooked in a tasty tomato paste sauce for perfection.
In a large bowl, mix all ingredients, except rice and grape leaves, well by hand.
Vegetables, meat, and rice seasoned to perfection - all in one bite!
This savoury recipe uses the natural sweetness of onions to encase a savoury mince and rice filling.
In this healthy vegetable side dish recipe, the flavors of Lebanese lubiyeh (green beans and lamb braised in a flavorful tomato sauce) are applied to cauliflower with delicious results.
In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin.
