Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, stuffed vine leaves rolls (dolmeh). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Stuffed vine leaves rolls (Dolmeh) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Stuffed vine leaves rolls (Dolmeh) is something which I have loved my entire life. They are fine and they look wonderful.
Dolmades (stuffed vine/ grape leaves) often come canned at the supermarket. But nothing compares to homemade dolmades, which are far superior in quality and taste and really easy to make with this detailed step by step recipe. Check out the prep photos below as well!
To begin with this particular recipe, we must first prepare a few ingredients. You can have stuffed vine leaves rolls (dolmeh) using 11 ingredients and 22 steps. Here is how you cook it.
The ingredients needed to make Stuffed vine leaves rolls (Dolmeh):
- Prepare 100 g fresh and tender grape leaves or jar grape leaves
- Take 200 g ground beef or lamb
- Prepare 100 g onion
- Make ready Bunch fresh fragrant herbs (dill, mint, parsley, coriander, spring onion, chives)
- Get 4 tbsp yogurt
- Take 3 tbsp yellow split peas
- Take 10 tbsp cooked rice
- Get 8 tbsp olive oil
- Make ready 1 tsp salt
- Take 1 tsp turmeric
- Get 1/4 tsp white pepper
I prefer using jarred grape leaves because they make the process faster and also because they are the right size for dolmeh. Please watch the video to make sure you understand all the steps mentioned on how to make Persian stuffed vine. Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh. "Dolma" in Turkish translates to any vegetable stuffed with a rice-based mixture. Lots of spices are used for the stuffing. lb pickled grape leaves, pickled in brine then washed and drained.
Steps to make Stuffed vine leaves rolls (Dolmeh):
- In a big bowl with ground meat, add grated onions, cooked yellow split peas, yogurt,cooked rice and spices and oil.1.
- 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.1. 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.1. 1.
- Take a big pot. place rolled leaves one by one in the pot.
- 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.1. You can serve dolmeh either warm or cold. I personally prefer cold ones. Nosh-e Jan1. 1. 1.
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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. Greek Dolmades - Stuffed Grape Vine Leaves by Greek chef Akis Petretzikis.
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