DOLMADES (STUFFED GRAPE LEAVES)
Provided by Tyler Florence
Categories appetizer
Time 1h40m
Yield about 30 dolmades
Number Of Ingredients 12
Steps:
- To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
- Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
- To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ¿ it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
- Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.
Nutrition Facts : Calories 84 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 302 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams
GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES DOLMATHES)
Little bites of heaven! This Greek dolmades recipe (stuffed vine/ grape leaves with rice) is the ultimate vegetarian appetizer! Dolmathes or dolmadakia are made from tender vine leaves wrapped into little rolls and stuffed with rice and fresh herbs.
Provided by Eli K. Giannopoulos
Categories Appetizer
Time 1h20m
Yield 60
Number Of Ingredients 9
Steps:
- To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.
- Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.
- Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up 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.
- Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.
- Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.
- Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon. Give this traditional dolmades recipe a try and enjoy your own fresh homemade stuffed grape leaves (dolmades)!
Nutrition Facts : ServingSize 1 dolma, Calories 42kcal, Sugar 0.4g, Sodium 39.9mg, Fat 3.8g, SaturatedFat 0.5g, UnsaturatedFat 3.1g, TransFat 0g, Carbohydrate 2.2g, Fiber 0.4g, Protein 0.3g, Cholesterol 0mg
DOLMADES (STUFFED GRAPE LEAVES)
These rice-and-meat-stuffed bundles are a traditional Greek appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 35 pieces
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees. In a bowl, combine onion, rice, lamb, beef, garlic, parsley, carrot, lemon zest, 1 tablespoon oil, chopped mint, salt, and pepper.
- Place a leaf, vein side up, on a work surface; place about 1 tablespoon filling just below center. Fold bottom of leaf over filling and sides in toward center; roll up. Do not overfill or roll too tightly. Repeat, making 35.
- Lay dolmades, seam side down, in a 9-by-13-inch glass baking pan; do not pack tightly.
- Combine stock and remaining 3 tablespoons oil; pour over dolmades. Squeeze lemon over dolmades, and place lemon slices and mint sprigs on top. Place another 9-by-13-inch baking pan, half full of water, on top to weigh down dolmades.
- Bake for 40 to 50 minutes. Let dolmades cool in cooking liquid, still weighted, for 2 hours. Serve drizzled with olive oil, or refrigerate for up to 2 days; bring to room temperature before serving.
DOLMATHES (STUFFED GRAPE LEAVES)
These are great as an appetizer as well as a main course. If you're going to go to the trouble of making them - why not double the batch and really have some fun?
Provided by evelynathens
Categories One Dish Meal
Time 2h15m
Yield 50 dolmathes, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions in ½ cup olive oil until translucent.
- Wash and drain rice well and add to onion along with 1 cup of water.
- Cook for 10 minutes.
- Add herbs, pine nuts, currants and salt and white pepper to taste.
- Set aside to cool.
- Prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes.
- Cut off any tough stems by cutting a V around the stem, and discarding stem.
- Place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll LOOSELY (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking.
- Place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar - they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching).
- Repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down.
- Add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes).
- Cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked.
- Serve cold or at room temperature as a'meze'.
- Nice served with a squeeze of lemon and/or a dollop of greek yogurt on top.
- For Vegan option omit the yogurt.
Nutrition Facts : Calories 721.9, Fat 52.2, SaturatedFat 7, Sodium 2168.8, Carbohydrate 59.3, Fiber 2.9, Sugar 8.3, Protein 8.9
DOLMADES (STUFFED GRAPE LEAVES WITH CURRANTS AND PISTACHIO)
Steps:
- Prepare an ice bath. Bring a large pot of water to a boil; add 1 tablespoon salt. Add the grape leaves and gently mix to separate them. Reduce the heat to simmer and cook for 10 minutes. Drain well, plunge into the ice bath and let cool for 2 minutes. Drain well again, separate and lay out on baking sheets lined with paper towels in a single layer. Remove 5 or so of the small or torn leaves and reserve for the bottom of the pan.
- Heat 1/4 cup of the oil in a medium high-sided saute pan over high heat. Add the onion, season with salt and pepper and cook, stirring, until the onion is very soft, about 5 minutes; do not allow it to color. Add the rice and cook, stirring constantly, until opaque, about 2 minutes.
- Add the stock, currants and 2 tablespoons of the lemon juice; season with salt and pepper. Reduce the heat to medium and cook, uncovered and stirring a few times, until the rice absorbs the liquid, about 7 minutes. (The rice will only be par-cooked; it will continue to cook in the leaves.) Spread the rice out on a baking sheet to cool.
- When the rice is cooled, stir in the dill, parsley, green onion, pistachios and lemon zest; taste for seasoning.
- Lay a grape leaf on a work surface shiny-side down. Scoop 1 to 1 1/2 tablespoons of the filling (depending on the size of the leaf) in your hand and lightly mold it into a log. Put the rice filling near the stem end of the leaf, fold the stem end over the filling, then fold both sides toward the middle and roll up into a cigar. Continue with the remaining leaves and filling.
- Lay the reserved grape leaves on the bottom of a small Dutch oven (this will keep the dolmades from sticking). Tightly fit the dolmades in the pan in a concentric circle, making several layers if needed. Drizzle some of the remaining lemon juice over each layer. Add enough water or stock to just come halfway up the side of the rolls (do not cover them) and drizzle with the remaining olive oil and a pinch of salt.
- Cut out a round of parchment to fit over the dolmades. Place a plate on top of the parchment and a bowl on top of the plate (to hold the rolls down while cooking). Bring to a boil over high heat, reduce to a simmer, cover the pot and cook (making sure it is simmering and not boiling), until the rice is cooked through, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes longer.
- Carefully remove the rolls to a serving dish. Serve warm, at room temperature or cold.
DOLMAS (STUFFED GRAPE LEAVES)
I don't remember when I first eat a dolma, but have had a passion for these little treats for years. I usually buy a few in a specialty deli, but finally found a recipe I really enjoy and make them periodically for appetizer parties. I don't recall which site this came from, but I think they're delicious.
Provided by Judikins
Categories European
Time 2h30m
Yield 40-45 dolmas, 20-25 serving(s)
Number Of Ingredients 10
Steps:
- This recipe is not difficult but takes some time to make.
- Drain the grape leaves and put them in a large heat-proof bowl.
- Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes.
- Drain and rinse under cold water.
- In the meantime, heat 1/4 cup of olive oil in a medium skillet.
- Add onions and cook until tender, about 5 minutes.
- Remove the skillet from heat and add rice, mint, lemon zest, salt to taste and pine nuts.
- Mix thoroughly; making sure the rice is well-coated with oil.
- To fill the leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place ~2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf towards the center and roll tightly, forming a cylinder.
- Repeat until all the filling in the dolmas recipe is used.
- Place dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves.
- Drizzle the lemon juice and the remaining olive oil over the dolmas and add boiling water to cover.
- Cover the pan tightly and simmer for 1 hour.
- Let the parcels cool in the liquid, then transfer to a serving platter. Serve at room temperature.
Nutrition Facts : Calories 102.5, Fat 8, SaturatedFat 1, Sodium 327.4, Carbohydrate 7.2, Fiber 0.4, Sugar 0.4, Protein 1.5
DOLMATHES (STUFFED GRAPE LEAVES)
Make and share this Dolmathes (Stuffed grape leaves) recipe from Food.com.
Provided by Queen Dragon Mom
Categories One Dish Meal
Time 44m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Briefly dip grape leaves in boiling water then rinse them with cold water and wipe dry.
- Mix the onions with half the olive oil.
- After a while, mix in the rice, 250mL hot water and the remaining ingredients, except for the oil and the lemon juice.
- Boil the mixture for 4-5 minutes .
- Wrap one tablespoon of the mixture with a grapeleaf and repeat until completed.
- Carefully place the dolmathes in a pot with some space between them.
- Cover the dolmathes with a plate a add the rest of the oil and the lemon juice with 500mL of water.
- Boil at low heat for 30 minutes, until some water is absorbed and the rice is done.
- Serve cold with slices of lemon.
Nutrition Facts : Calories 742.8, Fat 55.5, SaturatedFat 7.7, Sodium 1624.5, Carbohydrate 57.9, Fiber 2.3, Sugar 5.1, Protein 6.8
MY OWN FAMOUS STUFFED GRAPE LEAVES
These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.
Provided by Patti Moschonas
Categories Appetizers and Snacks Fruit
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
- Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
- Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g
MUM'S DOLMATHES (STUFFED GRAPE LEAVES)
These are a different version of dolmathes, already posted by Evelyn #59756. Its the way my mum makes them.
Provided by katia
Categories Vegetable
Time 2h30m
Yield 50 serving(s)
Number Of Ingredients 10
Steps:
- Put the onions in a bowl with water and let them stand for 10 minutes. Wash them well and drain.
- Wash and drain the rice.
- Add in a bowl the rice, onions, the herbs, the seasonings and 1 tablespoon olive oil.
- Rinse the leaves under running water and blanch in boiling water for 2 minutes.
- Place 1 leave on a counter, shiny side down and add 1 teaspoon of the rice filling. Roll but let it loose a lot, because the rice will expand. Continue with all the other leaves.
- Place the dolmathes in a saucepan and add 2 cups of warm water. Add a pinch of salt, and the olive oil. Let it boil and reduce the heat to low. After 10 minutes add 1/2 cup of water and the lemon juice. Simmer for 30 minutes more.
- Serve cold as an appetizer or as a full vegan dinner with a salad.
- Nice served with a dollop of Greek yogurt on top.
Nutrition Facts : Calories 48.8, Fat 2.4, SaturatedFat 0.3, Sodium 259.8, Carbohydrate 6.3, Fiber 0.2, Sugar 0.3, Protein 0.9
DOLMAS (STUFFED GRAPE LEAVES)
The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
Provided by WhirledPeas
Categories Side Dish Rice Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
- Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
- Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
- Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
- Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g
More about "dolmathes stuffed grape leaves recipes"
BEST STUFFED GRAPE LEAVES (DOLMAS) - THE MEDITERRANEAN …
From themediterraneandish.com
4.5/5 (45)Calories 25 per servingCategory Entree
- If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. (Later in the process, you'll remove the stems before stuffing.) (See notes if using fresh grape leaves)
- Soak the rice in plenty of water for about 15 to 20 minutes or until you are able to break one grain of rice easily. Drain well.
- Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom (I used the leaves that didn't look too great here and made three layers to protect the stuffed leaves from scorching later.) Top with sliced tomatoes.
DOLMATHES (STUFFED GRAPE LEAVES) | AMERICA'S TEST …
From americastestkitchen.com
DOLMADES (STUFFED GRAPE LEAVES) RECIPE - CHEF TARIQ
From cheftariq.com
DOLMAS (STUFFED GRAPE LEAVES) RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRAPES RICE - RECIPES - COOKS.COM
From cooks.com
TOP 50 DOLMADES RECIPE BEEF RECIPES - ISTIMEWA.DIXIESEWING.COM
From istimewa.dixiesewing.com
TOP 40 DOLMAS RECIPE WITH MEAT RECIPES - RONALD.ALFA145.COM
From ronald.alfa145.com
DOLMAS, STUFFED GRAPE LEAVES | SHOP DIVINA FOOD PRODUCTS
From divinamarket.com
STUFFED GRAPE LEAVES (DOLMADES) - ZANAE - 10 OZ CAN
From greekmarket.com
STUFFED GRAPE LEAVES / DOLMADES | THE GREEK VEGAN
From thegreekvegan.com
DOLMATHES | GREEK STUFFED GRAPE LEAVES - LEMON & OLIVES
From lemonandolives.com
BEST DOLMAS RECIPE - HOW TO MAKE DOLMAS (STUFFED GRAPE …
From delish.com
STUFFED GRAPE LEAVES (DOLMATHAKIA) RECIPE - THE SPRUCE EATS
From thespruceeats.com
STUFFED GRAPE LEAVES (DOLMADES) | SAVEUR
From saveur.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love