Grape Leaves Dolma (Stuffed Grape Leaves)
The sweet and sour combination of the grape leaves and the rice with the hint of fresh mint is amazing! Served warm, room temperature, or cold!
Equipment
- 1 Mixing bowl
- 1 Cutting board
- 1 Cooking pot
- 1 Serving plate
Ingredients
- 1 lb grape leaves (raw or canned)
- 1 lb lamb (finely minced)
- 3 cups long-grain rice
- ¾ tbsp Allspice (ground)
- ½ tsp ground pepper
- 1 cup tomato sauce
- 2 garlic cloves (minced)
- 3 tbs butter
- salt
- 1 onion (diced)
- 2 lemons
Instructions
- Pill and wash and onion and garlic then diced the onion and minced the garlic.
- The first step in making dolma is to prepare the filling. You'll need to mix together cooked rice, chopped onions, fresh parsley, dill, mint, salt, pepper, and olive oil.
- If you are using raw grape leaves, you have to boil them for at least 15 minutes before you remove them from the water. Put the leaves into a cold, salted water bath and let them soak for 30 minutes. Otherwise, if you are using canned grape leaves put them into cold water while you prepare the mix.
- Combine the rice, onion, tomato paste, black pepper, garlic, allspice, meat, and add ¼ cup of water in a mixing bowl. Stir well until the ingredients are evenly distributed.
- Next place a grape leaf on a flat surface and use a teaspoon to grab from the mixture and put it in the middle of the grape leaf. Then spread evenly the mixture, leave a space on both ends of the leaf that will make the process of folding easier.
- Now fold the leaf to form a roll and fold both ends. Repeat the steps with the rest of the mixture and grape leaves.
- Add a pot with water to the stove and turn it on high heat. Place the grape leaves roll with mixture inside. You can place a little butter on top and cover with the lid.
- When it is done turn off the heat and let it sit for about 10-15mins.
- When server you can add the juice of a lemon on top of the dolma.
Notes
You can place a few grape leaves on the bottom of the pot to prevent from sticking.