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

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, stuffed vine leaves rolls (dolmeh). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

#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 leaves around filling and sometimes stuffed eggplant, bell pepper or tomato are called dolmeh as well. Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley. Instructions 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.

Stuffed vine leaves rolls (Dolmeh) is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Stuffed vine leaves rolls (Dolmeh) is something that I have loved my entire life.

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

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

Persian grape leaves are usually stuffed with ground beef and rice. I have always loved stuffed grape leaves and have fond memories of my grandmother making huge pots of it. They are fairly easy to make even though a bit time consuming. Then roll the bottom of the leaf over the filling and continue to roll, holding the sides in, until you've rolled the dolma completely and no filling is visible.

Steps 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

They are fairly easy to make even though a bit time consuming. Then roll the bottom of the leaf over the filling and continue to roll, holding the sides in, until you've rolled the dolma completely and no filling is visible. The Spruce Eats / Teena Agnel Place the dolma seam-side down in a large saucepan or pot big enough to fit all of the dolmas in a single layer. In Azerbaijan, dolmas are not just stuffed grape leaves. To make dolmas, people also stuff zucchini, eggplant, tomato, or cabbage as in sarmas or artichokes as in dolma qarnoun.

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