Dolma (stuffed grape leaves)

Votes: 1

How to Make Dolma (Grape Leaf Stuffed Cabbage Rolls)

Time: 2 hours.
Complexity: easily
Quantity: 36 vegetarian dolmades

Dolma (stuffed grape leaves) - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup long grain rice
1 can (225g) grape leaves or 36 medium fresh leaves
1/4 cup plus 1 cup olive oil
2 finely chopped onions
3 crushed cloves of garlic
1/2 cup pine nuts
1 teaspoon of salt
1/2 cup light raisins
1 tbsp chopped mint
Juice of 2 lemons

Tzatziki sauce:

1 medium cucumber, peeled, seeded, halved and finely chopped
1 cup natural yogurt
1 tbsp. l. olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 tsp salt
1 teaspoon dill or oregano
1 crushed clove of garlic
1/2 teaspoon Creole spice mix (see recipe below)
Mix all ingredients in a medium bowl and refrigerate for at least an hour to allow the flavors to meld

Creole Spice Mix:

2.5 tbsp paprika
2 tbsp. salt
2 tbsp garlic powder
1 tbsp. black pepper
1 tbsp onion powder
1 tbsp. cayenne pepper
1 tbsp dried oregano leaves
1 tbsp dried thyme
Mix all ingredients thoroughly. and store in an airtight jar or container

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a large skillet, heat 1/4 cup olive oil over medium-high heat. Add the onion and cook until translucent, about 6 minutes.

Add the garlic and pine nuts and sauté for 2 minutes. Transfer to a large bowl and let cool slightly. Add the rice, salt, raisins, mint, and juice of 1 lemon to the bowl with the onion mixture and mix well.
Bring water to a boil in a medium saucepan. Remove the grape leaves from the jar and drop them into the hot water in batches of 4-5. Quickly remove from the water and lay them out on a flat surface lined with paper towels. Trim the stems from each leaf, if necessary. (Fresh grape leaves should also be blanched for 30 seconds.)

To assemble the dolma, place 1 grape leaf on a work surface, bottom side up. Place 1-2 teaspoons of rice filling close to the stem. Fold the bottom of the leaf over the filling, fold the sides toward the center, then roll the leaf into a small cylinder, being careful not to roll it too tightly, as the rice will swell during cooking.
Place the cabbage rolls in a large roasting pan or wide skillet, seam-side down. Mix the remaining cup of olive oil and the juice of 1 lemon and pour this mixture over the dolma. Cover with a heavy plate or baking dish and add water until it reaches the plate. Bring the water to a boil, reduce the heat to low, and simmer for 1 hour until the rice is tender.

Serve at room temperature with tzatziki dipping sauce.

Categories:

recipe / Vegetarian dishes / Main courses / Vegetables and mushrooms / Sauces / Seasonings / Dips / Greek cuisine / Emeril Lagasse

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