Stuffed Grape leaves or Dolma is a family of stuffed vegetable dishes in Turkish cuisine and the cuisines of the former Ottoman Empire and surrounding regions, including, Albania, Azerbaijan, Armenia, the Levant, the Balkans, Greece, Iran and Central Asia. Perhaps the best-known is the stuffed grape leaf, which is more precisely called warak areesh, yaprak dolma or sarma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. The stuffing may include meat or not. Meat stuffed grape leaves or dolmas are generally served warm, often with sauce; meatless ones are generally served cold. Both can be eaten along with yogurt.
Recipe
1 Jar pickled grape leaves 2 cups long grain rice, rinsed 1 cup chopped parsley 1 cup chopped tomato 1/2 tsp dried mint 1/2 cup chopped green onion 1/4 cup chopped yellow onion 1/2 tsp cayenne pepper 1 tsp salt 1/2 cup to 1 cup lemon juice 1 cup extra virgin olive oil
Mix all ingredients except grape leaves, 1/2 cup of the lemon juice, and 1/2 cup of the olive oil. Roll up grape leaves. Line pot with some sliced carrots. Layer in the rolled grape leaves and place a dish upside down on top, then place a heave object over the dish. Add remainder of lemon juice and 1 cup water, bring to a boil then turn down heat to medium low. Cook for 2 hours on low heat and half way through add 1/2 up of olive oil. When 2 hours is up, let pot rest for minimum of 2 hours or overnight. Plate up at room temperature or cold.
Easily found the tabouli recipe on your site. Again, thank you!
Rimmtl
|24.202.214.xxx
|2009-12-19 15:37:13
i juste have a question..do we have to add some lemon juice in the mix of the stuffing or at end with the water? thx for the replay
Mar
- Wonderous!!
|64.112.207.xxx
|2009-10-29 16:55:13
Hi DeDe this is the most awsome site with the most concise recips I have ever seen.
Thank you so very much!
Lim
|64.112.200.xxx
|2009-08-28 10:23:26
Hi Dede!
This is the first time being on your site and it is so easy to manuvure around!! I also wanted to know if you could use fresh grape leaves for the Dolma recipe. And if you can does it matter which type of grapes? I have a grapevine full of red grapes and was wondering if I could use them in this recipe?? Thanks for your feedback! Lim-mich
solanader
- dry meat stuffing
|66.74.92.xxx
|2009-08-22 09:42:24
Hi Dede,
I made meat stuffed grape leaves with ground turkey and rice, garlic and olive oil and spices. I made sure that there was enough water for the leaves to cook, but when they were done the meat stuffing was dry and I felt like the rice was stiff. I used long grain jasmine rice. I am not sure If I should have used carlose rice the small grain? please let me know if I did anything wrong and how can I get the meat stuffing softer after cooking it. Also I made sure that I didn't stuff the leaves too much. In my family my mom never put tomato in the meat stuffing for the grape leaves and no tomato sauce just water, lemon juice and garlic. I would really appreciate your help. Thanks. As always your website is the best
By the way your atayef recipe is famous among my friends now. They found that your Atayef recipe was the best after they tasted it at my house..
Please e-mail me back as soon as possible with some tip...
Stuffed Grape Leaves 
