Recipe: Delicious Stuffed vine leaves rolls (Dolmeh)

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Recipe: Delicious Stuffed vine leaves rolls (Dolmeh)

Stuffed vine leaves rolls (Dolmeh). Greek Dolmades - Stuffed Vine Leaves Stuffed Grape Leaves/Dolmeh/Dolma/دلمه /دلمه برگ مو. These dolmeh are based on the Persian version in honor of the fact it is almost Persian new year, plus the fact they are really delicious, full of Stuffing things like peppers, eggplant/aubergine or cabbage are also pretty common.

Hand picked Vine Leaves, stuffed and served cold with Traditional Greek Yogurt ! Dolmades (stuffed vine/ grape leaves) often come canned at the supermarket. But nothing compares to homemade dolmades, which are far superior in quality and Keywords: Dolmades, Stuffed vine Leaves with rice, Stuffed Grape Leaves, Greek Dolma, Dolmathes recipe. You can cook Stuffed vine leaves rolls (Dolmeh) using 11 ingredients and 22 steps. Here is how you achieve that.

Ingredients of Stuffed vine leaves rolls (Dolmeh)

1. You need 100 g of fresh and tender grape leaves or jar grape leaves.
2. It's 200 g of ground beef or lamb.
3. It's 100 g of onion.
4. It's Bunch of fresh fragrant herbs (dill, mint, parsley, coriander, spring onion, chives).
5. Prepare 4 tbsp of yogurt.
6. Prepare 3 tbsp of yellow split peas.
7. Prepare 10 tbsp of cooked rice.
8. Prepare 8 tbsp of olive oil.
9. Prepare 1 tsp of salt.
10. You need 1 tsp of turmeric.
11. Prepare 1/4 tsp of white pepper.

Stuffed grape leaves are very popular in the Middle Eastern and Mediterranean cuisine. Persian grape leaves are usually stuffed with ground beef and rice. Some people like to place a dish on top of the dolmeh to keep them from opening. It's important that the dolmehs are closely packed to each other.

Stuffed vine leaves rolls (Dolmeh) instructions

1. In a big bowl with ground meat, add grated onions, cooked yellow split peas, yogurt,cooked rice and spices and oil..
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4. In dolmeh, fragrant herbs are very important, especially mint and dill with powerful fragrant give gorgeous flavor to your food.Wash herbs. Chop finely all your herbs. Add them to the other ingredients. Mix well by hand..
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6. Now we are going to roll our dolmeh. First of all, if you use jar grape leaves, drain off brine and rinse them with cold water. If you use fresh tender grape leaves, bring water to boil and allow to cook leaves for 3-4 minutes. Cut off stems of leaves by knife or scissor. Take a leaf, and place 1 tbsp of stuffing in the center of a leaf. Give a roll, then fold bottoms in and go on with rolling it again. Repeat it with rest of your stuffing and leaves..
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11. Take a big pot. place rolled leaves one by one in the pot..
12. Pour 300 ml cold water plus 3 tbsp olive oil. Place a small plate top of dolmeh. You do this to avoid of moving rolled leaves in the pot. Cover the pot and allow to cook on the medium heat for 40 minutes..
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14. You can serve dolmeh either warm or cold. I personally prefer cold ones. Nosh-e Jan.
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Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh. Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh. Ingredients: Vine Leaves, Sunflower Oil, Onions, Water, Rice, Salt, Mint, Black Pepper, Citric Acid. Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd.

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