Dolmas
Dolmas are grape leaves stuffed with a mixture of rice, herbs, and spices, then simmered until tender.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Grape Leaves (rinsed and drained) | 50 | Count |
| Long Grain Rice (uncooked) | 250 | Grams |
| Ground Lamb (lean) | 500 | Grams |
| Onion (finely chopped) | 1 | Count |
| Dill (fresh, chopped) | 0.5 | Bunch |
| Mint (fresh, chopped) | 0.5 | Bunch |
| Parsley (fresh, chopped) | 0.5 | Bunch |
| Lemon (juiced) | 2 | Count |
| Olive Oil (extra virgin) | 120 | Milliliters |
| Pine Nuts (toasted) | 50 | Grams |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Water | 500 | Milliliters |
Instructions
- In a large bowl, combine rice, ground lamb, onion, dill, mint, parsley, lemon juice, 60 milliliters of olive oil, pine nuts, salt, and black pepper.
- Place a grape leaf on a flat surface, vein side up. Place a tablespoon of the filling in the center of the leaf.
- Fold the sides of the leaf over the filling and roll it up tightly from the stem end to the tip.
- Repeat the process with the remaining grape leaves and filling.
- Place the stuffed grape leaves seam side down in a large pot, packing them tightly.
- Pour the remaining olive oil and water over the dolmas. Place a heatproof plate on top to keep them submerged.
- Cover the pot and simmer on low heat for about 45 minutes until the rice is cooked and the leaves are tender.
- Remove from heat and let cool slightly before serving.
Prep
- Soak grape leaves in warm water for 30 minutes to remove excess salt.
Kitchen equipment
Heatproof Plate