Teresa's Recipes
Turkish Stuffed Grape Leaves (Dolma)
Dive into the rich culinary tradition of Turkey with these delectable stuffed grape leaves, known as Dolma. This beloved appetizer combines tender grape leaves with a fragrant filling of rice, fresh herbs, and spices, creating a dish that is both wholesome and bursting with flavor. Dolma has been enjoyed in the Mediterranean region for centuries, often served during gatherings and celebrations, making them a perfect addition to any festive table. These stuffed leaves can be enjoyed warm or at room temperature, making them versatile for any occasion.
Ingredients
- 1 jar (approximately 50 leaves), rinsed and drained Grape leaves
- 1 cup, uncooked (preferably short-grain or medium-grain) Rice
- 1 medium, finely chopped Onion
- 1 medium, diced Tomato
- 1/4 cup, chopped Fresh parsley
- 1/4 cup, chopped Fresh dill
- 1/4 cup, chopped Fresh mint
- 3 tablespoons, plus extra for drizzling Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 2 cups, for cooking Water
Dietary Notes
- Servings: 6
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Calories: 150
- Fat: 7g
- Carbs: 22g
- Protein: 3g
- Sodium: 300mg
- Sugar: 1g
Instructions
- Rinse the grape leaves under cold water to remove any brine or excess salt. Set aside.
- In a large bowl, combine the uncooked rice, chopped onion, diced tomato, parsley, dill, mint, olive oil, lemon juice, salt, and black pepper. Mix well until the ingredients are evenly incorporated.
- Place a grape leaf on a flat surface, shiny side down. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf. Be careful not to overfill.
- Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, similar to rolling a burrito. Make sure the roll is secure but not too tight, as the rice will expand during cooking.
- Repeat the process with the remaining grape leaves and rice mixture until all are filled.
- In a large pot, arrange the stuffed grape leaves seam side down in a single layer. If desired, layer some leftover grape leaves or a few slices of lemon at the bottom to prevent sticking.
- Pour the water over the grape leaves, ensuring they are fully submerged. You can place a plate on top to weigh them down if necessary.
- Cover the pot and bring to a gentle boil over medium heat. Reduce the heat to low and simmer for 45 minutes to 1 hour, or until the rice is tender and the grape leaves are soft.
- Once cooked, remove from heat and allow the stuffed grape leaves to cool in the pot for about 10 minutes before serving.
- Drizzle with a bit more olive oil and a squeeze of fresh lemon juice before serving. Enjoy them warm or at room temperature.
Tips
- For a spicier kick, add a pinch of red pepper flakes to the rice mixture.
- You can substitute quinoa for rice for a healthier option.
- These stuffed grape leaves pair wonderfully with a side of yogurt or tzatziki sauce.