Turkish Dolma, a classic dish in Turkish cuisine, offers a perfect balance of flavors with its tender grape leaves wrapped around a savory filling. This beloved recipe has been passed down through generations and is a staple in many households. Whether you’re new to Turkish cooking or looking to perfect your technique, this guide will walk you through making stuffed grape leaves the easy way.
What Is Dolma?
“Dolma” translates to “stuffed” in Turkish, and it encompasses a variety of dishes where vegetables or leaves are filled with a mixture of rice, herbs, and sometimes meat. Grape leaves stuffed with a fragrant rice mixture are one of the most iconic variations of dolma and are often served as part of a mezze platter.
Why You Should Try This Recipe
- Authenticity: This Turkish Dolma recipe brings the traditional flavors of Turkey to your kitchen.
- Versatility: Perfect for appetizers, sides, or even a main course.
- Healthy and Nutritious: Packed with wholesome ingredients, dolma is both delicious and good for you.
Ingredients for Turkish Dolma Recipe
This recipe serves 6 people and takes about 1 hour of preparation and cooking time.
For the Filling:
- 1 cup short-grain rice, rinsed
- 1 medium onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons pine nuts (optional)
- 2 tablespoons currants (optional)
- 1/4 cup olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Assembly:
- 40-50 grape leaves, jarred or fresh
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 cups water
Step-by-Step Instructions
1. Prepare the Grape Leaves
- If using jarred grape leaves, rinse them in cold water to remove excess brine. Pat them dry with a paper towel.
- If using fresh grape leaves, blanch them in boiling water for 1-2 minutes until soft, then rinse under cold water and drain.
2. Make the Filling
- Heat olive oil in a pan over medium heat. Add chopped onions and sauté until translucent.
- Stir in the rice and cook for 2-3 minutes until slightly toasted.
- Add cinnamon, allspice, salt, and pepper. Mix well.
- Remove the pan from heat and stir in dill, parsley, pine nuts, and currants (if using).
3. Assemble the Dolma
- Lay a grape leaf on a flat surface with the shiny side facing down. Place a teaspoon of filling near the stem end of the leaf.
- Fold the sides of the leaf over the filling and roll it tightly from the stem end to the tip. Repeat until all the filling is used.
4. Cook the Dolma
- Arrange the rolled grape leaves seam-side down in a single layer in a pot. You can stack multiple layers if needed.
- Drizzle olive oil and lemon juice over the dolma, then add enough water to cover them.
- Place a heatproof plate on top of the dolma to keep them from unraveling during cooking.
- Cover the pot and simmer over low heat for 40-50 minutes until the grape leaves and rice are tender.
5. Serve and Enjoy
- Allow the dolma to cool to room temperature. Serve with lemon wedges and a dollop of yogurt if desired.
Nutrition Facts (Per Serving)
- Calories: 120
- Protein: 2g
- Carbohydrates: 18g
- Fat: 4g
- Fiber: 1g
- Sodium: 220mg
Tips for Success
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- Use short-grain rice for the best texture.
- Adjust the spices and herbs to suit your taste.
- Make ahead and store in the fridge; dolma tastes even better the next day.
