Mediterranean Stuffed Grape Leaves (Dolma)
Experience the rich flavors of the Mediterranean with these delicious stuffed grape leaves, or Dolma, inspired by a cherished family recipe from a local Turkish deli. Each tender leaf envelops a savory mixture of rice, aromatic spices, and a touch of sweetness from currants and pine nuts. Perfect as an appetizer or a light meal, these dolmas are not only visually appealing but also bursting with flavor. Traditionally served chilled with a squeeze of fresh lemon, they are a delightful addition to any gathering, sure to impress your guests and leave them wanting more.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Grape leaves
1 (16 ounce) jar (Rinsed in warm water, stems removed)
Rice
1 1/2 cups (Uncooked)
Tomato paste
2 tablespoons (N/A)
Onions
2 (Finely minced)
Dried currants
2 tablespoons (N/A)
Pine nuts
2 tablespoons (N/A)
Cinnamon
1 tablespoon (N/A)
Mint
1 tablespoon (Dried)
Allspice
1 teaspoon (N/A)
Olive oil
1 teaspoon (For sautéing)
Lemon
1 (Cut into wedges for serving)
Instructions
1
In a large skillet, heat olive oil over medium heat and sauté the minced onions until soft and translucent, about 5-7 minutes.
2
Add the rice to the skillet, stirring well to coat, and pour in enough hot water to cover the rice. Cover the skillet and simmer on low heat for about 10 minutes, or until the rice is half cooked.
3
Remove the skillet from heat and let the rice mixture cool. Once cooled, stir in the tomato paste, dried currants, pine nuts, cinnamon, mint, and allspice.
4
Prepare the grape leaves by rinsing them in warm water to remove excess salt, and gently remove any tough stems.
5
Lay a grape leaf flat on a clean surface, place about 1 teaspoon of the rice mixture in the center, fold in the sides, and roll it up tightly, forming a small 'cigar'.
6
Repeat this process with the remaining grape leaves and filling.
7
Arrange the dolmas in a steamer pot in a single layer, filling gaps with any leftover rice mixture if necessary.
8
Add enough water to the steamer pot to prevent burning and cover. Steam the dolmas for 30-45 minutes, or until the rice is fully cooked.
9
Once cooked, allow the dolmas to cool slightly. They can be served cold or at room temperature.
10
Before serving, squeeze fresh lemon juice over the top for added brightness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Mediterranean Stuffed Grape Leaves?
Also known as Dolma, these are tender grape leaves wrapped around a savory filling of rice, aromatic spices, currants, and pine nuts.
Is this Dolma recipe vegetarian?
Yes, this recipe is completely vegetarian, featuring a filling of rice, herbs, and spices without any meat.
How do I prepare jarred grape leaves?
Jarred grape leaves should be rinsed in warm water to remove excess salt from the brine and have any tough stems removed before use.
Do I need to cook the rice before stuffing the leaves?
The rice should be half-cooked. Sauté it with onions and simmer in water for about 10 minutes before mixing with the remaining ingredients.
What spices give this Dolma its traditional flavor?
The recipe uses a fragrant blend of cinnamon, dried mint, and allspice to achieve an authentic Mediterranean taste.
Why are dried currants used in the filling?
Dried currants add a subtle touch of sweetness that balances the savory spices and the tanginess of the grape leaves.
Can I substitute the pine nuts?
While pine nuts provide a traditional crunch and nutty flavor, you can omit them or use slivered almonds if preferred.
How much filling should I put in each grape leaf?
Place approximately 1 teaspoon of the rice mixture in the center of each leaf to ensure it can be rolled tightly without bursting.
What is the best way to roll a Dolma?
Lay the leaf flat, place the filling in the center, fold in the sides, and roll it up tightly into a small cigar shape.
How long do the stuffed grape leaves need to steam?
Steaming typically takes between 30 to 45 minutes, or until the rice inside the leaves is fully cooked and tender.
Should Dolma be served hot or cold?
Dolmas are traditionally served chilled or at room temperature, which allows the flavors to meld together.
What should I serve with stuffed grape leaves?
They are best served with fresh lemon wedges squeezed over the top for added brightness and acidity.
How many onions are needed for this recipe?
This recipe requires two onions, which should be finely minced and sautéed until soft and translucent.
What is the purpose of tomato paste in the filling?
Tomato paste adds depth of flavor, richness, and a slight acidity to the rice mixture.
Can I use fresh grape leaves instead of jarred ones?
Yes, though fresh leaves usually require blanching in boiling water for a few minutes to make them pliable enough for rolling.
How do I prevent the dolmas from burning while steaming?
Ensure there is enough water in the bottom of the steamer pot and cover it tightly to maintain moisture.
What kind of oil is best for sautéing the onions?
Olive oil is recommended for its flavor profile, which complements the Mediterranean ingredients.
Can I make these in advance?
Yes, Dolmas are excellent for making ahead of time as they store well in the refrigerator and are often served cold.
Is this recipe considered healthy?
Yes, it is a healthy, plant-based appetizer rich in complex carbohydrates and aromatic herbs.
What do I do with leftover rice mixture?
Any leftover rice mixture can be used to fill gaps in the steamer pot or cooked separately as a side dish.
How do I handle the stems of the grape leaves?
Gently pluck or snip off any tough stems from the base of the leaves before you begin the stuffing process.
How many grape leaves are in a standard jar?
A standard 16-ounce jar typically contains enough leaves to match the 1.5 cups of rice filling used in this recipe.
Can I add extra herbs like parsley or dill?
While this recipe focuses on mint, adding fresh parsley or dill is a common variation in Mediterranean cooking.
What makes this a 'Turkish' style Dolma?
The inclusion of cinnamon, allspice, currants, and pine nuts is characteristic of Turkish 'yalanci' dolma.
How tightly should I roll the leaves?
Roll them firmly to prevent them from opening during steaming, but leave a tiny bit of room for the rice to expand as it finishes cooking.
Are these gluten-free?
Yes, since the filling is based on rice and contains no wheat products, this recipe is naturally gluten-free.
What is the texture of a finished Dolma?
The leaf should be tender but not mushy, and the rice inside should be soft and well-seasoned.
Can I serve these as a main course?
While typically an appetizer, they can certainly be served as a light meal alongside a salad or yogurt dip.
Why is the rice sautéed before steaming?
Sautéing the rice with onions and oil helps toast the grains and ensures they absorb the flavors of the aromatics.
Does the recipe use dried or fresh mint?
This specific recipe calls for one tablespoon of dried mint for a concentrated herbal flavor.