Dolma

Dolma, a cherished dish in many cultures, captivates the palate with its tender grape leaves enveloping a savory filling. This traditional recipe offers a burst of flavors that can transport you to the sun-drenched Mediterranean. Whether served as an appetizer or a main dish, dolma is versatile and can be adapted to suit various tastes. Let’s dive into the preparation of this delightful delicacy.

Ingredients

– 1 jar grape leaves (about 30 leaves)
– 1 cup long-grain rice
– 1 onion, finely chopped
– 1/2 cup pine nuts
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh dill, chopped
– 1/4 cup olive oil
– 1 lemon (juice and zest)
– Salt and pepper to taste
– Water or vegetable broth

Servings and Cooking Time

This recipe serves approximately 6 people. Preparation time is about 30 minutes, while cooking time is around 1 hour.

Nutritional Value

Per serving (1 dolma): Calories: 120, Protein: 3g, Carbohydrates: 20g, Fat: 4g, Fiber: 2g. This nutritional breakdown is based on one serving size of a single dolma.

Step-by-Step Cooking Process

1. Rinse grape leaves in cold water and set aside.
2. In a skillet, heat olive oil over medium heat and sauté chopped onions until translucent.
3. Add rice to the skillet and stir for about 2 minutes.
4. Mix in pine nuts, parsley, dill, lemon juice, and zest. Season with salt and pepper.
5. Add 1.5 cups of water or vegetable broth to the mixture and bring to a boil.
6. Reduce heat, cover, and simmer until rice is fully cooked, about 15 minutes.
7. Lay out grape leaves, shiny side down, and place a tablespoon of filling at the base of each leaf.
8. Roll the leaf tightly, folding in the sides as you go to secure the filling.
9. Place the rolled dolmas seam-side down in a pot. Add water to cover.
10. Cover the pot and cook on low heat for about 45 minutes, until leaves are tender.

Alternative Ingredients

You can substitute rice with quinoa or bulgur for a different flavor and texture. Additionally, consider using ground meat for a non-vegetarian version, adding depth to the filling.

Serving and Pairings

Dolma pairs wonderfully with yogurt sauce, tzatziki, or a fresh salad. Serve with warm pita bread or rice for a complete meal.

Storage and Reheating

Store leftover dolmas in an airtight container in the refrigerator for up to 5 days. To reheat, steam them gently or microwave for a few seconds. They can also be frozen for up to 3 months.

Cooking Mistakes

• Using stale grape leaves; ensure they are fresh or jarred properly.
• Overfilling the leaves; too much filling can cause them to burst during cooking.
• Not seasoning the rice mixture adequately; flavor is key.
• Skipping the simmering step; it’s crucial for tender dolmas.
• Not layering the bottom of the pot; use extra leaves to prevent sticking.

Helpful Tips

• Soak grape leaves in warm water to soften them.
• Experiment with spices such as cinnamon or nutmeg for unique flavors.
• Serve with lemon wedges for an added zing.
• Make a large batch to freeze for easy meals later.

FAQs

What is dolma made of?

Dolma typically consists of grape leaves wrapped around a filling of rice, herbs, and sometimes meat. The ingredients can vary based on regional variations and personal preferences.

Can dolma be made vegetarian?

Yes, dolma can easily be made vegetarian by omitting meat and using a flavorful rice and vegetable filling that includes herbs and spices.

How long do dolma last in the fridge?

When stored in an airtight container, dolma can last in the refrigerator for up to 5 days, making them a great option for meal prep.

Are grape leaves healthy?

Grape leaves are low in calories and high in vitamins A and C. They also provide dietary fiber, making them a nutritious addition to your diet when stuffed and cooked.

Can I freeze dolma?

Yes, dolma can be frozen. Allow them to cool completely, then place them in an airtight container or freezer bag for up to 3 months. Reheat from frozen as needed.

Conclusion

Dolma is more than just a dish; it’s a celebration of flavors and cultures. With its simple ingredients and rich history, this recipe is a must-try for any culinary enthusiast. Enjoy your journey into the world of dolma, and savor every bite.

Dolma

Dolma is a traditional dish of stuffed grape leaves filled with a savory mixture of rice, herbs, and spices, perfect for appetizers or main courses.

Print Pin Rate

Course: Appetizer

Cuisine: Mediterranean

Keyword: dolma, stuffed grape leaves, Mediterranean cuisine, traditional recipes

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 6 servings

Calories: 120kcal

Ingredients

• 1 jar grape leaves about 30 leaves
• 1 cup long-grain rice
• 1 onion finely chopped
• 1/2 cup pine nuts
• 1/2 cup fresh parsley chopped
• 1/4 cup fresh dill chopped
• 1/4 cup olive oil
• 1 lemon juice and zest
• Salt and pepper to taste
• Water or vegetable broth

Instructions

• Rinse grape leaves in cold water and set aside.
• In a skillet, heat olive oil over medium heat and sauté chopped onions until translucent.
• Add rice to the skillet and stir for about 2 minutes.
• Mix in pine nuts, parsley, dill, lemon juice, and zest. Season with salt and pepper.
• Add 1.5 cups of water or vegetable broth to the mixture and bring to a boil.
• Reduce heat, cover, and simmer until rice is fully cooked, about 15 minutes.
• Lay out grape leaves, shiny side down, and place a tablespoon of filling at the base of each leaf.
• Roll the leaf tightly, folding in the sides as you go to secure the filling.
• Place the rolled dolmas seam-side down in a pot. Add water to cover.
• Cover the pot and cook on low heat for about 45 minutes, until leaves are tender.

Nutrition

Calories: 120kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Fiber: 2g