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Stuffed Dolma Or Sarma

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Stuffed Grape leaves or Dolma is a family of stuffed vegetable dishes in Turkish cuisine and the cuisines of the former Ottoman Empire and surrounding regions, including, Albania, Azerbaijan, Armenia, the Levant, the Balkans, Greece, Iran and Central Asia. Perhaps the best-known is the stuffed grape leaf, which is more precisely called warak areesh, yaprak dolma or sarma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. The stuffing may include meat or not. Meat stuffed grape leaves or dolmas are generally served warm, often with sauce; meatless ones are generally served cold. Both can be eaten along with yogurt.
  Grape leaves in brine 1 Can (10 oz)
  Long grain rice 2 Cup (32 tbs), rinsed
  Parsley 1 Cup (16 tbs), chopped
  Tomatoes 1 Cup (16 tbs), chopped
  Dried mint 1⁄2 Teaspoon
  Green onion 1⁄2 Cup (8 tbs), chopped
  Yellow onion 1⁄4 Cup (4 tbs), chopped
  Cayenne pepper 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Lemon juice 1 Cup (16 tbs)
  Extra virgin olive oil 1 Cup (16 tbs)

1. In a bowl, mix rice, parsley, tomato, mint, green onion, yellow onion, cayenne pepper, ½ cup lemon juice and salt.
2. Place 1 tablespoon stuffing on each grape leaf and roll it.
3. Line a pot with some sliced carrots.
4. Layer in the rolled grape leaves and place a dish upside down on top, then place a heavy object over the dish.
5. Add remainder of lemon juice and 1 cup water, bring to a boil then turn down heat to medium low.
6. Cook for 2 hours on low heat and half way through add 1/2 up of olive oil.
7. When 2 hours are up, let pot rest for minimum of 2 hours or overnight.

8. In a serving plate, serve the dolma at room temperature or cold with yogurt.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
150 Minutes
Best Meat and Rice Stuffed Grape Leaves Recipe

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