Stuffed vine leaves rolls (Dolmeh)
Stuffed vine leaves rolls (Dolmeh)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, stuffed vine leaves rolls (dolmeh). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Stuffed vine leaves rolls (Dolmeh) is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Stuffed vine leaves rolls (Dolmeh) is something which I’ve loved my whole life. They are fine and they look fantastic.

Low Prices on Vine Leaves Stuffed. Free UK Delivery on Eligible Orders Looking For Rolls? Great recipe for Stuffed vine leaves rolls (Dolmeh). #Dolmeh or Stuffed vine Leaves rolls are one of the most popular dishes in Iran, Turkey, Greece, and many Central Asian countries. You can find Dolmeh in different types: sometimes Dolmeh includes wrapping leaves of grape leaves , or cabbage.

To get started with this recipe, we have to prepare a few components. You can cook stuffed vine leaves rolls (dolmeh) using 11 ingredients and 22 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed vine leaves rolls (Dolmeh):
  1. Get 100 g fresh and tender grape leaves or jar grape leaves
  2. Prepare 200 g ground beef or lamb
  3. Take 100 g onion
  4. Make ready Bunch fresh fragrant herbs (dill, mint, parsley, coriander, spring onion, chives)
  5. Get 4 tbsp yogurt
  6. Take 3 tbsp yellow split peas
  7. Take 10 tbsp cooked rice
  8. Make ready 8 tbsp olive oil
  9. Make ready 1 tsp salt
  10. Take 1 tsp turmeric
  11. Take 1/4 tsp white pepper

As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning). Lay all your dolmas side by side and tuck very tightly. Dolmades (Dolmathes) refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with a delicious herb-y rice mix, shaped into little rolls and boiled until wonderfully tender. Some dolmades recipe variations besides rice, herbs and seasonings also include minced meat (beef and/or pork).

Instructions to make Stuffed vine leaves rolls (Dolmeh):
  1. In a big bowl with ground meat, add grated onions, cooked yellow split peas, yogurt,cooked rice and spices and oil.
  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.
  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.
  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.
  14. You can serve dolmeh either warm or cold. I personally prefer cold ones. Nosh-e Jan
  21. Ingredients
  22. Ingredients

Dolmades (Dolmathes) refers to Greek dishes made with either cabbage or vine/ grape leaves, stuffed with a delicious herb-y rice mix, shaped into little rolls and boiled until wonderfully tender. Some dolmades recipe variations besides rice, herbs and seasonings also include minced meat (beef and/or pork). Dolmeh or stuffed vine leaves are much favoured all over the Middle East, Iran, Iraq and other Arab countries and consequently stuffed and prepared in various ways, each varying a little from one country to the other. In our house we stuffed cabbage leaves, tomatoes and onions and these were cooked on the hob in a rich, thick tomato sauce and flavoured with lots of mint. Stuffed cabbage rolls and vine leaves are also very popular, which are sometimes also called sarma.

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