Zal

Member
Dolma - Stuffed Vine Leaves
This recipe is great for those vegetarians out there.

INGREDIENTS
1 Finely chopped onion
1 tin chopped tomatoes
1 tablespoon tomato puree
half a squeezed lemon
1-2 tablespoons dried mint
1-2 teaspoons of salt
1/2 teaspoon of black pepper
4 tablespoons of olive oil
4 tablespoons of sunflower oil
cup of long grain rice
3 tablespoons of Finely chopped parsley (optional)
1 teaspoon of sugar ( to bring the flavour of the tomatoes out0
30-40 ready prepared vine leaves
2 tablespoons of pine nuts (optional)

- Thoroughly mix the above ingredients in a large bowl
- place one vine leaf into the base of the pan ( this prevents from the stuffed leaves to sticking to the pan).
- lay out one vine leaf onto a plate with the vein side up
- place a small mixture of the stuffing onto the vine, as close to the top middle as possible, fold all corners of the vine whilst turning to make a sausuage like shape. Make sure that the side flaps are sealed in, as this prevents the vine from opening whilst cooking.
- Arrange the stuffed vine leaves into a deep and large saucepan.
- Once all the stuffed leaves are place into the pan, put a plate which is small enough to fit into to the pan but large enough to cover the leaves.
- Mix a teaspoon of tomato puree with a glass of cold water and pour onto the mixture.
- Drizzle a little olive oil into the pan and cover with a lid and cook until the water boils then immediately turn down the heat and simmer until cooked, this usually takes 45 mins to 1 hour. When the water has somewhat been absorbed, remove the lid and Afiyet Olsun!

Not to worry if there is still alittle water left at the end of the cooking time.
 
Dolma - Stuffed Vine Leaves
Hi Zal,

Dolma (stuffed) commonly used for stuffed pepper and aubergine. Actually for the stuffed vine leaves we use SARMA (rolled). The ingredients are the same for sarma and dolma, regarding your request you may use olive oil or minced meat.
 

Zal

Member
Dolma - Stuffed Vine Leaves
Hi Mustafa.

Your absolutely right, although my recipe is based on the Turkish Cypriot method. Stuffed vine leaves are more commonly referred to as Dolma, whether it is stuffed or wrapped whether a vegetarian or meat filling is used. In our local turkish grocery store, you will find branded tins of ready made 'Dolma' are being sold using the 'Sarma' method.
 

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