Dolma is a Middle Eastern dish. A similar Western recipe can be found in stuffed cabbage rolls. The origin of the name of the dish is Turkish, and means 'stuffed'. It is widespread in many cultures under different names, and the preparation procedures may be slightly different. Tradition has it that grape leaves are used. In Azerbaijan, Armenia, Cyprus, Greece, Iraq, Iran, Jordan, Turkey, Syria and Lebanon, as an alternative to grape leaves, other vegetables are also used, such as tomatoes, aubergines, cabbage, courgettes and onions. In the recipe that follows, we will review the main steps in the preparation of dolma based on grape leaves. The time required is a long time, and the difficulty quite high, but it is worth it because it is a delicious dish.
Ingrediants
- 3 cups of long grain rice
- ¾ tablespoon of allspice (ground)
- About 1/2 kilo of lamb, finely chopped
- ½ teaspoon of ground pepper
- 1 cup of tomato sauce
- 2 cloves of garlic (minced)
- About 1/2 kilo of vine leaves (canned or raw)
- 4 tablespoons of butter
- Salt to taste.
- One large onion cut into cubes
- Waterfall
- 2 lemons
Steps
Step 1. Cook the vine leaves
If you use raw ones, you need to cook them. To cook the vine leaves, put a saucepan with about 2 liters of water on the stove, bring it to a boil and add the salt. Dip the leaves in boiling water and let them boil for about 15 minutes, then gently remove them, pour them into a bowl with cold water, and leave them to soak. Now move on to the preparation of the filling.
Step 2. Prepare the filling
In a bowl, mix the rice, tomato sauce, allspice, black pepper, garlic, onion, and 1/4 cup of water. Keep stirring until the ingredients are well blended (see photo).
Step 3. Spread the filling over the vine leaves
Take a teaspoon of the filling and place it in the center of the vine leaf. Then distribute the filling evenly, giving it a slightly convex shape. Remember to leave at least half a centimeter of space between the filling and the edge of the leaf; thus, folding the leaves will be easier. Now start folding the leaf starting from the base of the stem. Then close the flaps without filling, folding them towards the center. Continue folding the leaf until you get a roll (see photo). Repeat the procedure until the filling is finished. Finally, line the vine leaf rolls in the bottom of a pot. Try to arrange them next to each other without leaving any spaces.
Step 4. Cook the rolls
Put the pot on the stove after adding 2 cups of water. Then, spread the butter on the rolls evenly. Cover and cook over high heat for about two hours. Usually, cooking times depend on the power of the stove and the material the pot is made of. However, they are likely to be ready an hour and a quarter after the boil has resumed. When cooked, turn off the heat and let them rest without a lid for about 10 minutes.
Step 5. Serve on the table
Arrange the rolls in the shape you prefer, placing them one at a time on a serving plate. Serve the rolls preferably hot.
Step 6. Finish
Advice
- Put a few drops of oil on the bottom of the pan and place a first layer of rolls. This will prevent them from sticking together.
- If you're using a Dutch oven, you can alternate a layer of vine leaf rolls with a layer of stuffed zucchini or tomatoes. Some prefer them served hot, others cold, and still others consider them tastier if eaten the day after preparation.
