Dolmameatfilled Recipes

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GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES DOLMATHES)



Greek Dolmades recipe (Stuffed Vine/ Grape Leaves Dolmathes) image

Little bites of heaven! This Greek dolmades recipe (stuffed vine/ grape leaves with rice) is the ultimate vegetarian appetizer! Dolmathes or dolmadakia are made from tender vine leaves wrapped into little rolls and stuffed with rice and fresh herbs.

Provided by Eli K. Giannopoulos

Categories     Appetizer

Time 1h20m

Yield 60

Number Of Ingredients 9

60 vine leaves, drained and rinsed
250g rice (1 cup)
1 cup olive oil
2 onions, finely chopped
2 cups warm water
juice of 2 lemons
2 tbsps dill, chopped
1/2 a cup parsley, chopped
salt and pepper

Steps:

  • To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.
  • Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.
  • Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.
  • Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.
  • Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.
  • Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon. Give this traditional dolmades recipe a try and enjoy your own fresh homemade stuffed grape leaves (dolmades)!

Nutrition Facts : ServingSize 1 dolma, Calories 42kcal, Sugar 0.4g, Sodium 39.9mg, Fat 3.8g, SaturatedFat 0.5g, UnsaturatedFat 3.1g, TransFat 0g, Carbohydrate 2.2g, Fiber 0.4g, Protein 0.3g, Cholesterol 0mg

DOLMA (MEAT-FILLED)



Dolma (meat-filled) image

Make and share this Dolma (meat-filled) recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
1 large onion, minced
1 1/2 lbs lamb or 1 1/2 lbs pork (I use pork)
3/4 cup short-grain rice
3 tablespoons chopped of fresh mint or 3 teaspoons dried mint
3 tablespoons chopped fresh dill or 3 teaspoons dried dill
salt & freshly ground black pepper
100 jarred grape leaves, packed in brine, rinsed thoroughly (about)
1 1/2 lemons, juice of
boiling water
2 beef bouillon cubes
2 eggs
1 1/2 lemons, juice of
2 tablespoons cornflour

Steps:

  • Combine meat with olive oil, onion, herbs, rice and season generously.
  • Line the pot you will be cooking your dolma in with a couple of layers of torn grape leaves (to prevent the dolma from being scorched while cooking).
  • Place a grape leaf, shiny side down, on surface in front of you.
  • If the stem is quite thick, cut it out with a knife, making a V.
  • Pinch off about a teaspoon of the meat filling and place in the centre of the leaf.
  • Fold in sides of leaf and roll up, not too loose and not too tight (allowing a bit for the expansion of the rice as it cooks), into neat little packets.
  • Place neatly in pot and continue making dolma until you've used up all your meat mixture.
  • Pour lemon juice over and cover dolma with boiling water, covering dolma with about 1/2 inch of water.
  • Weight down with a plate and put lid on pot.
  • Cook at a gentle simmer for 45 minutes to 1 hour, or until rice is tender.
  • Carefully remove dolma, and place in a heatproof platter.
  • Make Egg-Lemon Sauce (Avgolemono).
  • Beat the eggs with the lemon juice and corn flour.
  • Slowly dribble in hot stock left from cooking dolma, whisking egg mixture constantly.
  • Keep adding hot liquid slowly, whisking, to temper the eggs.
  • Pour the egg mixture into the pot with the remaining stock and whisk over a medium-low heat until sauce has thickened.
  • Pour sauce over your dolma and enjoy!

Nutrition Facts : Calories 468.7, Fat 23.8, SaturatedFat 6.7, Cholesterol 135.9, Sodium 2343, Carbohydrate 34.3, Fiber 1.6, Sugar 2.1, Protein 30.2

DOLMADES (STUFFED GRAPE LEAVES)



Dolmades (Stuffed Grape Leaves) image

Provided by Tyler Florence

Categories     appetizer

Time 1h40m

Yield about 30 dolmades

Number Of Ingredients 12

1/2 cup extra-virgin olive oil
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 teaspoon grated lemon zest
1/2 cup pine nuts
1 cup long-grain rice
1 1/2 cups chicken stock
2 tablespoons finely chopped dill leaves
1/4 cup finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1 (8-ounce) jar grape leaves, rinsed and drained
2 lemons, juiced

Steps:

  • To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
  • Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
  • To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ¿ it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
  • Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.

Nutrition Facts : Calories 84 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 302 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams

DOLMADES (STUFFED GRAPE LEAVES WITH CURRANTS AND PISTACHIO)



Dolmades (Stuffed Grape Leaves with Currants and Pistachio) image

Provided by Bobby Flay

Categories     appetizer

Time 1h40m

Yield about 30

Number Of Ingredients 13

Kosher salt
One 8-ounce jar grape leaves, drained, rinsed and drained again
1/2 cup high-quality Greek olive oil
1 medium Spanish onion, finely diced
Freshly ground black pepper
1 cup long-grain rice
1 cup chicken stock, vegetable stock or water
1/4 cup currants, plumped in hot stock or water
Finely grated zest of 2 lemons plus 6 tablespoons freshly squeezed lemon juice
1/3 cup finely chopped fresh dill
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped green onions
1/4 cup coarsely chopped toasted pistachios or pine nuts

Steps:

  • Prepare an ice bath. Bring a large pot of water to a boil; add 1 tablespoon salt. Add the grape leaves and gently mix to separate them. Reduce the heat to simmer and cook for 10 minutes. Drain well, plunge into the ice bath and let cool for 2 minutes. Drain well again, separate and lay out on baking sheets lined with paper towels in a single layer. Remove 5 or so of the small or torn leaves and reserve for the bottom of the pan.
  • Heat 1/4 cup of the oil in a medium high-sided saute pan over high heat. Add the onion, season with salt and pepper and cook, stirring, until the onion is very soft, about 5 minutes; do not allow it to color. Add the rice and cook, stirring constantly, until opaque, about 2 minutes.
  • Add the stock, currants and 2 tablespoons of the lemon juice; season with salt and pepper. Reduce the heat to medium and cook, uncovered and stirring a few times, until the rice absorbs the liquid, about 7 minutes. (The rice will only be par-cooked; it will continue to cook in the leaves.) Spread the rice out on a baking sheet to cool.
  • When the rice is cooled, stir in the dill, parsley, green onion, pistachios and lemon zest; taste for seasoning.
  • Lay a grape leaf on a work surface shiny-side down. Scoop 1 to 1 1/2 tablespoons of the filling (depending on the size of the leaf) in your hand and lightly mold it into a log. Put the rice filling near the stem end of the leaf, fold the stem end over the filling, then fold both sides toward the middle and roll up into a cigar. Continue with the remaining leaves and filling.
  • Lay the reserved grape leaves on the bottom of a small Dutch oven (this will keep the dolmades from sticking). Tightly fit the dolmades in the pan in a concentric circle, making several layers if needed. Drizzle some of the remaining lemon juice over each layer. Add enough water or stock to just come halfway up the side of the rolls (do not cover them) and drizzle with the remaining olive oil and a pinch of salt.
  • Cut out a round of parchment to fit over the dolmades. Place a plate on top of the parchment and a bowl on top of the plate (to hold the rolls down while cooking). Bring to a boil over high heat, reduce to a simmer, cover the pot and cook (making sure it is simmering and not boiling), until the rice is cooked through, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes longer.
  • Carefully remove the rolls to a serving dish. Serve warm, at room temperature or cold.

DOLMAS



Dolmas image

One jar of grape leaves will provide more than enough for this recipe. Discard any that are torn or blemished.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 3 dozen

Number Of Ingredients 15

1 large tomato
45 grape leaves, packed in brine (from one 16-ounce jar)
8 ounces ground beef
2/3 cup uncooked long-grain rice
1 medium onion, finely chopped
3 garlic cloves, minced
1/3 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh mint
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1 1/2 teaspoons coarse salt
Freshly ground pepper, to taste
1 1/2 cups homemade or low-sodium store-bought chicken stock
1 lemon, cut into wedges, for serving

Steps:

  • Fill a large bowl with ice water. Bring a small pot of water to a boil. Score stem end of tomato with an X. Add to water, and cook for 5 seconds. Using a slotted spoon, transfer tomato to ice-water bath. Using your fingers, peel tomato, then cut in half. Discard seeds, and chop finely.
  • Rinse the stack of grape leaves under cold water, and transfer to a bowl. Cover the leaves with cold water by 2 inches, and let stand for 10 minutes. Drain.
  • In a bowl, combine beef, rice, onion, garlic, herbs, oil, lemon juice, cumin, salt, pepper, and chopped tomato.
  • Carefully separate grape leaves. Place 1 on a work surface, vein side up and stem end close to you. Cut off stem. Place 1 heaping tablespoon meat mixture on center of bottom half of leaf. Fold up stem end of leaf to cover mixture, and fold in sides. Roll tightly using rest of leaf. Repeat for a total of 36 dolmas.
  • Place rolls, seam side down, in a large saucepan in a single snug layer. Add stock to cover, and arrange remaining 9 grape leaves over the top. Bring to a simmer over medium heat. Place a heatproof plate directly on dolmas to keep them submerged. Cover saucepan with a lid, and simmer until cooked through, about 20 minutes.
  • Transfer dolmas to a plate, and let cool 15 minutes. Cover with plastic wrap, and refrigerate for 2 hours (or overnight).
  • Serve cold or at room temperature with a drizzle of oil, and place lemon wedges on the side.

DOLMADES (STUFFED GRAPE LEAVES)



Dolmades (Stuffed Grape Leaves) image

These rice-and-meat-stuffed bundles are a traditional Greek appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 35 pieces

Number Of Ingredients 15

1/2 medium onion, finely minced
1/4 cup plus 2 tablespoons uncooked rice
8 ounces ground lamb
8 ounces ground beef
1 small clove garlic, minced
3 tablespoons finely chopped flat-leaf parsley
1 small carrot, peeled and finely diced
1 teaspoon grated lemon zest
4 tablespoons olive oil, plus more for drizzling
1 heaping tablespoon fresh mint leaves, minced, plus 3 more sprigs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 sixteen-ounce jar grape leaves, rinsed
3 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/2 lemon, cut into 4 slices

Steps:

  • Heat oven to 325 degrees. In a bowl, combine onion, rice, lamb, beef, garlic, parsley, carrot, lemon zest, 1 tablespoon oil, chopped mint, salt, and pepper.
  • Place a leaf, vein side up, on a work surface; place about 1 tablespoon filling just below center. Fold bottom of leaf over filling and sides in toward center; roll up. Do not overfill or roll too tightly. Repeat, making 35.
  • Lay dolmades, seam side down, in a 9-by-13-inch glass baking pan; do not pack tightly.
  • Combine stock and remaining 3 tablespoons oil; pour over dolmades. Squeeze lemon over dolmades, and place lemon slices and mint sprigs on top. Place another 9-by-13-inch baking pan, half full of water, on top to weigh down dolmades.
  • Bake for 40 to 50 minutes. Let dolmades cool in cooking liquid, still weighted, for 2 hours. Serve drizzled with olive oil, or refrigerate for up to 2 days; bring to room temperature before serving.

DOLMAS (STUFFED GRAPE LEAVES)



Dolmas (Stuffed Grape Leaves) image

The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.

Provided by WhirledPeas

Categories     Side Dish     Rice Side Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
2 onions, minced
1 ½ cups uncooked white rice
2 tablespoons tomato paste
2 tablespoons dried currants
2 tablespoons pine nuts
1 tablespoon ground cinnamon
1 tablespoon dried mint
1 tablespoon dried dill weed
1 teaspoon ground allspice
1 teaspoon ground cumin
1 (8 ounce) jar grape leaves, drained and rinsed

Steps:

  • Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
  • Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
  • Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
  • Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
  • Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g

DOLMAS (STUFFED GRAPE LEAVES)



Dolmas (Stuffed Grape Leaves) image

Provided by Marian Burros

Categories     dinner, project, appetizer

Time 1h

Yield About four dozen

Number Of Ingredients 11

1 pound lean ground pork
1 pound lean ground beef
1 large onion, finely chopped
2 tablespoons parsley
1/3 cup chopped fresh coriander
1 tablespoon chopped mint
1/2 cup raw rice
Black pepper to taste
About 5 dozen large grape leaves, preserved in brine
4 cups beef broth or stock
3 cups plain yogurt

Steps:

  • In a large bowl, mix together the pork, beef, onion, parsley, coriander, mint, rice and black pepper.
  • Separate the grape leaves and rinse in warm water. Cut off the stems.
  • Arrange 10 leaves in a heavy-bottomed pot to keep the dolmas from burning.
  • Place each of the remaining leaves, shiny side down, on the counter. Place about 1 tablespoon of filling in the center of each leaf and roll up. Fold the stem end over the filling. Then fold in the sides and continue rolling up. Stack the rolls, seam side down, on the grape leaves in the pot. When all the filling has been used up, pour the beef broth over the dolmas. Place a plate on top of the dolmas and bring the liquid to a boil. Cover, reduce heat and simmer for about 45 minutes. Drain well.
  • Serve at room temperature or cold with yogurt on the side.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 1 gram, TransFat 0 grams

DOLMA (ALGERIAN STUFFED VEGETABLES)



Dolma (Algerian Stuffed Vegetables) image

This is a special occasion dish. We make this during Ramadan. My husband bases this on a version from "Great Book of Couscous". The potatoes and zucchini must be a certain size for this to work well.

Provided by Cookie16

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

2 zucchini (each about 7 inches long)
2 potatoes (each about 4 inches long)
1/2 lb ground beef or 1/2 lb lamb
2 tablespoons parsley, chopped, divided
2 tablespoons rice, uncooked
1 tablespoon onion, chopped
1 egg, beaten
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon cinnamon
2 tablespoons oil
1/3 cup onion, chopped
1 lb lamb shank, in 4 pieces
3 cups water
1/2 cup chickpeas
1/4 teaspoon cinnamon
1 tablespoon lemon juice

Steps:

  • Peel the zucchini and potatoes.
  • Chop the stem off the zucchinis.
  • Chop the potatoes and zucchini in half short ways so now you have 4 zucchini pieces, each about 3 inches long and 4 potato pieces, each about 2 inches long.
  • Carefully scoop out the inside of each zucchini piece, leaving a wall about 1/4 inch thick around. Discard the scooped out part.
  • Carefully scoop out each potato in the same manner but save the scooped out portion.
  • Mix together the ground meat, 1 tablespoon of parsley, rice, egg, 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon.
  • Stuff the meat mixture into the potatoes and zucchini, loosely.
  • Heat oil in large pan and saute onion and lamb together.
  • Add the water and bring to boil over medium high heat.
  • Add the chick peas, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon and simmer over low heat for 20 minutes.
  • Put the stuffed vegetables in the sauce along with the reserved potato pieces. Cook covered for 1/2 hour.
  • Remove from heat and add lemon juice and 1 tbsp parsley.

Nutrition Facts : Calories 621, Fat 31.4, SaturatedFat 10.5, Cholesterol 187.1, Sodium 1112.1, Carbohydrate 35.8, Fiber 5.4, Sugar 4.1, Protein 47.6

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DOLMA (MEAT-FILLED) RECIPE - GREEK.FOOD.COM | RECIPE | RECIPES, …
Mar 3, 2017 - I was recently asked for a recipe for Dolma with a meat filling, and here's my recipe. Mar 3, 2017 - I was recently asked for a recipe for Dolma with a meat filling, and here's my recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


DOLMA MEAT FILLED BEST RECIPES
2022-04-06 Ingredients: 1 pound ground beef; 1 pound ground lamb; 1 cup white rice; 1/2 cup olive oil; 2 tablespoons salt; 1 tablespoon crushed mint; 1 tablespoon dried parsley
From findrecipes.info


TRADITIONAL KURDISH DOLMA WITH MEAT /IRAQI DOLMA/STUFFED GRAPES …
The word “dolmas” means “stuffed” and refers to stuffed grape leaves, stuffed eggplant, or stuffed peppers. Dolma is a common dish in Iraqi cuisine, which in...
From youtube.com


PERSIAN DOLMA (DOLMEH) | STUFFED GRAPE LEAVES WITH RAISINS
2019-11-14 Repeat with the right flap of the leaf. Tightly roll the dolmeh into the top of the grape leaf, then place dolmeh into the oiled pot. Continue stuffing and rolling grape leaves until all the stuffing is used. Place and layer the dolmeh snuggly in the pot. Whisk together ⅓ cup water and 2 TBS lemon juice.
From familyspice.com


HOW TO MAKE DOLMAS (STUFFED GRAPE LEAVES) | LEMONS + ANCHOVIES
2019-11-07 In a skillet heat two to three tablespoons of olive oil to medium or medium-high heat. Cook the onion for about two minutes until translucent. Add the ground beef and cook, making sure to break apart the large chunk into small pieces. Season with kosher salt, pepper and add the onion powder and garlic powder.
From lemonsandanchovies.com


DOLMA – SARMA STUFFED GRAPE LEAVES - WHEN FETA MET OLIVE
2012-07-03 Add in the raw ground beef and combine, if using. Add sliced tomatoes on the bottom of the pan. Fill with about a teaspoon of filling and roll grape leaves tightly. Place all the stuffed grape leaves in the pot and cover with water and juice of lemon, season with salt, and drizzle with olive oil, cover and cook on low heat until water is absorbed.
From whenfetametolive.com


DOLMADES KASIOTIKI (MEAT-STUFFED GRAPE LEAVES) - RECIPE
In a large bowl, combine the beef, rice, onion, tomato, 3 Tbs. of the oil, the tomato paste, 2-1/2 tsp. kosher salt, and 1/2 tsp. pepper. Refrigerate, covered, until ready to use. Add 6 cups of water to a medium Dutch oven or other heavy-duty pot. Bring the water to a boil over high heat, then reduce the heat to low.
From finecooking.com


DOLMADES WITH MEAT RECIPE - THERESCIPES.INFO
2021-03-26 · Lamb and Wild Rice Dolmas or Dolmades. by Alan on March 26, 2021 in Additional Ideas, Ground and Kabobs, Ground meat, Recipe Videos, Recipes: Lamb & Goat. Jump … Mix the lamb and remaining stuffing ingredients, including the soaked rice.
From therecipes.info


10 BEST VEGETARIAN DOLMADES RECIPES | YUMMLY
2022-05-16 30 suggested recipes. Delicious Vegetarian Dolmades KOUZOUNAS KITCHEN. leeks, extra-virgin olive oil, paprika, salt, dried basil, grape leaves and 10 more. Dolmade From My Lemony Kitchen. lemon juice, water, salt, rice, garlic, brown onion, kalamata olives and 1 more. Beetroot Leaves Dolmades Healthy Bread By Sophia. olive oil, lemon, water, rice, …
From yummly.com


DOLMA WITH MEAT - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
Sauté the onions in 1 tablespoon of olive oil until translucent, not browned. In a bowl, combine the onion, ground beef, rice, remaining olive oil, dill, mint, juice of 1 lemon, salt, and pepper. Mix well by hand. To fill and roll the leaves, gently separate one leaf and place it …
From therecipes.info


DOLMAS: STUFFED VEGETABLES - BALKAN LUNCH BOX
2017-04-03 Instructions. Wash and deseed all vegetables. Make small cups out of each except for the onions and the chard. In a larger bowl, combine all filling ingredients, and mix with your hands until incorporated. Bring water to boil in a small pot and add onions. Boil for 5 minutes and take out. Dip chard into boiling water for 30 seconds and take out.
From balkanlunchbox.com


DOLMADES (STUFFED GRAPE LEAVES) - CLOSET COOKING
2008-03-25 directions. Separate the grape leaves and place them in a large bowl. Cover the grape leaves in boiling water and let soak for 20 minutes. Drain the water and rinse the leaves a few times. Heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about 1 minute.
From closetcooking.com


DOLMADES RECIPES - BBC FOOD
Dolmades. by Antony Worrall Thompson. Once you get the hang of them, making dolmades (vine leaves stuffed with rice) is easy. These taste better than …
From bbc.co.uk


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