Stuffed vine leaves rolls (Dolmeh)

Steps Cook Recipes Stuffed vine leaves rolls (Dolmeh) using 11 ingredients and 22 steps

Stuffed vine leaves rolls (Dolmeh) - #Dolmeh or Stuffed vine Leaves rolls are one of the most popular dishes in Iran, Turkey, Greece, and many Central Asian countries. You can find Dolmeh in different types: sometimes Dolmeh includes wrapping leaves of grape leaves , or cabbage leaves around filling and sometimes stuffed eggplant, bell pepper or tomato are called dolmeh as well. Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd. Stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma (from Turkish sarmak (wrap)).

Take one grape leaf at the time.

First snip off the vine from the leaf with scissors.

You can cook Stuffed vine leaves rolls (Dolmeh) using 11 ingredients and 22 steps. Here is how you cook it.

Ingredients cook Stuffed vine leaves rolls (Dolmeh)

1. You need 100 g fresh and tender grape leaves or jar grape leaves.
2. It's 200 g ground beef or lamb.
3. You need 100 g onion.
4. Prepare Bunch fresh fragrant herbs (dill, mint, parsley, coriander, spring onion, chives).
5. It's 4 tbsp yogurt.
6. You need 3 tbsp yellow split peas.
7. You need 10 tbsp cooked rice.
8. You need 8 tbsp olive oil.
9. It's 1 tsp salt.
10. Prepare 1 tsp turmeric.
11. You need 1/4 tsp white pepper.

Stuffed vine leaves rolls (Dolmeh) step by step

1. In a big bowl with ground meat, add grated onions, cooked yellow split peas, yogurt,cooked rice and spices and oil..
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4. In dolmeh, fragrant herbs are very important, especially mint and dill with powerful fragrant give gorgeous flavor to your food.Wash herbs. Chop finely all your herbs. Add them to the other ingredients. Mix well by hand..
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6. Now we are going to roll our dolmeh. First of all, if you use jar grape leaves, drain off brine and rinse them with cold water. If you use fresh tender grape leaves, bring water to boil and allow to cook leaves for 3-4 minutes. Cut off stems of leaves by knife or scissor. Take a leaf, and place 1 tbsp of stuffing in the center of a leaf. Give a roll, then fold bottoms in and go on with rolling it again. Repeat it with rest of your stuffing and leaves..
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11. Take a big pot. place rolled leaves one by one in the pot..
12. Pour 300 ml cold water plus 3 tbsp olive oil. Place a small plate top of dolmeh. You do this to avoid of moving rolled leaves in the pot. Cover the pot and allow to cook on the medium heat for 40 minutes..
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14. You can serve dolmeh either warm or cold. I personally prefer cold ones. Nosh-e Jan.
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Stuffed vine leaves rolls (Dolmeh) - But once you get it, it all goes fast. Keeping the dolmeh tight, but not pulling so hard that you rip the grape leaf, pull the left flap of the leaf over to the center. 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. Iran has several variants of stuffed grape leaves (dolmeh barg mo) from lightly sour, to sour as well as a sweet and sour version. Some are vegetarian, others made with meat. Thank you and good luck