Teresa's Recipes
Traditional Middle Eastern Dolma
Dolma, a vibrant and delightful dish, is a jewel of Middle Eastern cuisine. These tender grape leaves or bell peppers are lovingly stuffed with a delectable mixture of rice and fresh herbs, then simmered to perfection. Each bite is an explosion of flavor, transporting you to the bustling markets and warm kitchens of the Middle East. This recipe, passed down through generations, is a testament to the rich culinary traditions of the region.
Ingredients
- 1 teaspoon or to taste Salt
- 1/2 teaspoon or to taste Black pepper
- 2 tablespoons Olive oil
- Juice of 1 lemon Lemon juice
- 1/4 cup Fresh dill, chopped
- 1/4 cup Fresh mint, chopped
- 1/4 cup Fresh parsley, chopped
- 1 medium Tomato, finely diced
- 1 medium Onion, finely diced
- 1 cup Rice, uncooked
- 30-40 leaves, rinsed and drained Grape leaves
Dietary Notes
- Servings: 4-6
- Dish Type: Appetizer/Main Course
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Calories: 200
- Fat: 5g
- Carbs: 35g
- Protein: 5g
- Sodium: 300mg
- Sugar: 4g
Instructions
- In a large bowl, combine the uncooked rice, finely diced onion, diced tomato, chopped parsley, chopped mint, chopped dill, lemon juice, olive oil, salt, and black pepper. Mix well until all the ingredients are thoroughly combined.
- Lay a grape leaf, shiny side down, on a flat surface. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf.
- Fold the sides of the leaf over the filling, then roll it up tightly from the bottom, similar to a small burrito.
- Repeat this process with the remaining grape leaves and rice mixture.
- Arrange the rolled dolma in a large pot, placing them seam side down. It's best to keep them in a single layer to ensure even cooking.
- Pour enough water into the pot to fully cover the dolma.
- Cover the pot with a lid and bring the water to a boil. Once boiling, reduce the heat to low and let it simmer for about 45 minutes to 1 hour. The dolma are done when the rice is fully cooked and the leaves are tender.
- Remove the pot from the heat and carefully take out the dolma. Let them cool before serving.
- Serve the dolma warm or at room temperature as an appetizer or part of a main course. They can also be paired with a simple yogurt-based sauce or enjoyed as is.
Tips
- For a variation, try stuffing bell peppers, zucchini, or eggplants with the same rice mixture. Adjust the cooking time as needed.