Dolma (Stuffed vine leaf)

Steps Cook Recipes Dolma (Stuffed vine leaf) using 14 ingredients and 4 steps

Dolma (Stuffed vine leaf) - Below is the process fully photographed. As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning). Lay all your dolmas side by side and tuck very 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.

Dolmades (stuffed grape leaves) are a popular dish in Greek and Middle Eastern cuisine.

These appetisers are made of meat, rice, various herbs and spices, all of which are wrapped in grape vine leaves and cooked.

You can cook Dolma (Stuffed vine leaf) using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients make Dolma (Stuffed vine leaf)

1. It's Vine leaves (boiled and without stems).
2. Prepare 1 cup easy cook rice.
3. It's 1 large onion (fine chopped).
4. It's 1 piece garlic (fine chopped).
5. You need 3 Fresh onion (fine chopped).
6. It's 1/2 cup fresh parsley (fine chopped).
7. You need 1/2 cup olive oil.
8. You need 1 large tomato (fine chopped).
9. It's 1 table spoon tomato paste.
10. It's 1 teaspoon chilli paste.
11. It's 1 tsp salt.
12. Prepare 1 tsp black pepper.
13. You need 1 tsp dried mint.
14. You need 200 ml water.

Dolma (Stuffed vine leaf) instructions

1. First mix all ingredients except leaves..
2. Take one boiled leaf and put it in a large plate. Put rice mix in the middle of leaf and fold it like a roll..
3. Put your stuffed leaves in a pot..
4. Add water and olive oil. Cook for nearly 20 mins. You can serve with lemon or yogurt. Enjoy!!.

Dolma (Stuffed vine leaf) - Stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma (from Turkish sarmak (wrap)). Meat dolmas are generally served warm, often with tahini or avgolemono. The word Dolma, from the Turkish verb Dolmak, basically means "to be filled," referring to all sorts of stuffed foods from grape leaves to stuffed tomatoes, zucchini, or even bell peppers. Now, you'll find many variations of stuffed grape leaves recipes, from Turkey and Greece to Lebanon, and Egypt where it's called Warak Enab (Grape. Heat the oil in a frying pan and fry the pine nuts until golden. Then add the cooked rice, one-third of the tomatoes, the purée, half the oregano, the mint, parsley, cinnamon and garlic. Grape leaves are filled with a mixture of rice, onions, currants, pine nuts, mint and spices, and then gently steamed. Thank you and good luck