Dolma (Stuffed Grape Leaves)

Mysterygirl's Note:

According to the owner of the local Turkish deli, this is how his wife makes her dolmas. I know that when I made them, I got a ton of complements.

• Total Time: 2 hrs
• Prep Time: 1 hrs 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 1 (16 ounce) jar grape leaves (or other vine leaves)
• 1 ½ cups rice
• 2 tablespoons tomato paste
• 2 onions , finely minced
• 2 tablespoons dried currants
• 2 tablespoons pine nuts
• 1 tablespoon cinnamon
• 1 tablespoon mint
• 1 teaspoon allspice
• 1 teaspoon olive oil
• lemon wedge

Directions:

1. Sauté onions in olive oil in pan, add rice and add hot water to cover.
2. Cover and simmer until rice is half cooked, about 10 minutes.
3. Turn off heat, add tomato paste, currants, nuts, and spices. Let mixture cool.
4. To prep the grape leaves, rinse in warm water and remove the stems.
5. When rice mixture is cool, place 1 teaspoon or less in center of leaf, fold in right and left sides, then roll the leaf until you have a tiny 'cigar'.
6. Place the dolma in a steamer pot.
7. Repeat until all grape leaves and/or stuffing is finished.
8. Add water to steamer cover and simmer for 30-45 minutes or until the rice inside the dolma is totally cooked.
9. Traditionally this is served cold.
10. Squeeze lemon over the dolma immediately before serving.

Reviews

[Marsha Mazz]

We liked this recipe but it didn't taste at all like the Dolma we're accustomed to eating at the Greek restaurant. Also, I think next time I'll ease-up on the cinnamon; it was a bit overpowering.

[LizP]

These were scrumptious! Better than I have had in many Middle Eastern restaurants. They take forever, very time consuming....but they are worth it. Make sure to toss them with a little olive oil/lemon juice when you are done when you store them. I didn't, and they dried out a bit.