Dolma, also known as stuffed grape leaves, is a delicious and versatile dish that is perfect for any occasion. Whether you’re hosting a dinner party or looking for a tasty meal prep option, this recipe is sure to impress with its flavorful filling wrapped in tender grape leaves.
Why You’ll Love This Recipe?
- Great flavors: The combination of lean ground beef, aromatic herbs, and spices creates a burst of delicious flavors in every bite.
- Quick prep time: Despite its gourmet appearance, dolma is surprisingly easy to make and can be ready in no time.
- Perfect for meal prep: Make a big batch of dolma and enjoy it throughout the week for a convenient and satisfying meal.
Ingredient Notes:
- Grape leaves: used to wrap the filling and add a unique flavor to the dish.
- Lean ground beef: provides a hearty and savory component to the filling.
- Arborio rice: adds a subtle texture and helps bind the filling together.
- Sweet onion: contributes a subtle sweetness to balance out the flavors.
- Butter and vegetable oil: used for sautéing and enhancing the richness of the filling.
- Fresh herbs (cilantro, basil, mint): add freshness and depth of flavor.
- Ground cumin: brings a warm and earthy spice to the dish.
- Salt, black pepper, and lemon juice: seasonings to enhance the overall taste.
- Water: used for cooking the dolma in the pan.
Step-by-Step Instructions:
- Prepare the grape leaves by rinsing and draining them. Line the bottom of a pan with extra grape leaves.
- In a bowl, mix together the ground beef, partially cooked rice, minced onion, butter, vegetable oil, herbs, cumin, salt, pepper, and lemon juice.
- Place a grape leaf flat on a work surface, add a spoonful of the filling in the center, and roll it into a tight bundle.
- Arrange the stuffed grape leaves in the pan, layering them tightly.
- Pour water over the dolma, cover with a lid, and cook over low heat until the grape leaves are tender and the filling is cooked through.
Helpful Tips:
- Soak the grape leaves in hot water before using to make them more pliable.
- Use a heavy-bottomed pan to prevent the dolma from sticking or burning.
- Serve dolma with a dollop of yogurt or a squeeze of lemon juice for added freshness.
- Store any leftover dolma in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- For a vegetarian version, substitute the ground beef with cooked lentils or chickpeas.
- Experiment with different herbs and spices to customize the flavor profile of the filling.
- To prevent the dolma from unraveling during cooking, place a heavy plate on top of them while simmering.
Serving Suggestions:
Dolma pairs well with a side of tabbouleh salad, hummus, and warm pita bread. Serve with a glass of chilled white wine or mint tea for a complete Mediterranean-inspired meal.
Storage and Reheating Tips:
To store leftover dolma, place them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through, adding a splash of water to prevent drying out.
Frequently Asked Questions:
- Can I use fresh grape leaves instead of canned ones? Yes, fresh grape leaves can be used, but blanch them in boiling water first to soften.
- Can I freeze dolma for later? Yes, dolma can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
- Can I make dolma in advance? Yes, dolma can be assembled ahead of time and cooked when ready to serve for added convenience.
Conclusion:
In conclusion, dolma is a delightful dish that is not only delicious but also versatile and easy to make. Give this recipe a try and elevate your dining experience with a taste of the Mediterranean. Share your feedback and enjoy the flavors of stuffed grape leaves with friends and family.
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Dolma {Stuffed Grape Leaves}
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 mins
- Yield: 25–30 dolmas 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
Description
Dolma, a Mediterranean favorite, features grape leaves stuffed with a flavorful mixture of ground beef, rice, herbs, and spices, all simmered in a tangy lemon broth.
Ingredients
- 25–30 grape leaves, plus more to line the pan
- 1 pound lean ground beef
- 5 tablespoons arborio rice, partially cooked and rinsed
- 1 medium sweet onion, minced
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 small bunch cilantro, chopped
- 10 large basil leaves, chopped
- 10 medium mint leaves, chopped
- 1 tablespoon ground cumin
- Salt and black pepper, to taste
- 1/4 cup lemon juice
- 2 cups water (or more depending on the size of your pan)
Instructions
- Prepare the Filling: In a skillet, sauté the onion in butter and oil until translucent. Add the beef, rice, herbs, cumin, salt, and pepper. Cook until beef is browned.
- Wrap the Dolma: Place a grape leaf flat, add a spoonful of filling, fold the sides, and roll tightly. Repeat for the remaining leaves and filling.
- Cook the Dolma: Line a pan with grape leaves, arrange dolmas, pour in water, lemon juice, and season generously. Simmer covered for about an hour.
- Serve: Enjoy the dolma warm or at room temperature.
Notes
- You can substitute lamb or a mix of ground meats for the beef.
- Feel free to customize the herbs and spices to suit your taste preferences.
Nutrition
- Serving Size: 1 dolma
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 30 mg