Dolmastuffedgrapeleavesiraqistyle Recipes

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DOLMA (STUFFED GRAPE LEAVES), IRAQI-STYLE



Dolma (Stuffed Grape Leaves), Iraqi-Style image

This Middle Eastern dish is a family favorite. The blend of the spices coupled with the tartness of the lemon makes it out of this world. This recipe has been passed down in my family for many years.

Provided by AngieInMichigan

Categories     One Dish Meal

Time 2h

Yield 8 serving(s)

Number Of Ingredients 20

1 (16 ounce) jar grape leaves
2 lbs beef or 2 lbs lamb, minced
1 cup long-grain uncooked rice (basmati rice works best)
3/4 cup tomato sauce
2 tablespoons tomato paste
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 pinch ground cardamom
1/2 cup fresh-squeezed lemon juice
2/3 cup canola oil
4 -5 carrots
water

Steps:

  • Soak grape leaves in water for 20 minutes. Drain.
  • Peel and slice carrots lengthwise and line bottom of pot with them. This helps keep the grape leaves from sticking to the pot.
  • Soak rice in hot water for 10 minutes and drain. In a large bowl, combine rice, beef, onion, garlic, tomato sauce, tomato paste, and all spices.
  • Place each grape leaf shiny side down with stem end toward you on a flat surface. Cut off stem. Place 1 tbsp of rice mixture on leaf near the stem end. Roll top over once, fold ends in, and continue to roll completely (rolling away from you). Repeat with remaining leaves.
  • Arrange rolled grape leaves in pot seam side down, tightly packed. Place each layer in opposite direction of previous layer, in a criss-cross fashion. For even cooking, try to have no more than 4 layers.
  • Combine lemon juice and oil and pour over grape leaves. Top with water until approximately 1" below top layer.
  • Place large plate on top, and place a heavy weight on plate (a foil-wrapped brick works great).
  • Bring to a boil, then reduce heat to low and simmer for 1 hour 15 minutes to 1 hour 30 minutes, until rice is thoroughly cooked. Allow to rest for 20-30 minutes.
  • Serve with lemon wedges or Greek yogurt. Enjoy!

DOLMA (STUFFED GRAPE LEAVES)



Dolma (Stuffed Grape Leaves) image

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.

Provided by Mysterygirl

Categories     Turkish

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 11

1 (16 ounce) jar grape leaves (or other vine leaves)
1 1/2 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

Steps:

  • Sauté onions in olive oil in pan, add rice and add hot water to cover.
  • Cover and simmer until rice is half cooked, about 10 minutes.
  • Turn off heat, add tomato paste, currants, nuts, and spices. Let mixture cool.
  • To prep the grape leaves, rinse in warm water and remove the stems.
  • 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'.
  • Place the dolma in a steamer pot.
  • Repeat until all grape leaves and/or stuffing is finished.
  • Add water to steamer cover and simmer for 30-45 minutes or until the rice inside the dolma is totally cooked.
  • Traditionally this is served cold.
  • Squeeze lemon over the dolma immediately before serving.

Nutrition Facts : Calories 214.5, Fat 3.4, SaturatedFat 0.4, Sodium 1664, Carbohydrate 42.1, Fiber 1.9, Sugar 3.2, Protein 5.7

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