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
1 Cup (16 tbs), rinsed
1 Tablespoon, minced
Black pepper powder
1 Cup (16 tbs)
1 Pound (4 strips)
1. Rinse off grape leaves and then place in a boiling pot of water for 30-40 minutes then drain, rinse with cold water and let cool.
2. Line large pot with flap meat. Set aside.
3. In a large bowl mix together rise, ground meat, butter, salt and black pepper. Fold the sides and wrap the leaves.
4. Line rolls in the pot with flap meat and repeat layers until pot it filled 3/4 of the way.
5. Cover grapes leaves with a dish to keep them from moving and weight it down.
6. Pour water or beef broth to the edge of where the leaves end and add 1 tsp salt.
7. Cover pot with lid and cook on medium heat for 40 minutes.
8. Add lemon juice and cook for another 40 minutes on medium/low heat. Let stand for 15-20 minutes.
9. In a serving plate, serve the wraps with pita bread and yogurt.
Here is video that displays an outstanding recipe for meat and rice stuffed grape leaves. The dish is nice, lemony and absolutely flavorful. The video shows the perfect art of making these classic meat stuffed grape leaves . Treat your friends to this delicious meat dish and surely they are going to ask for more!