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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, stuffed vine leaves rolls (dolmeh). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Stuffed vine leaves rolls (Dolmeh) is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Stuffed vine leaves rolls (Dolmeh) is something that I have loved my entire life. They’re fine and they look fantastic.

#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. In this recipe, the vine leaves are stuffed with a tasty meat and rice mixture and loaded with fresh herbs.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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. Get 200 g ground beef or lamb
  3. Take 100 g onion
  4. Prepare Bunch fresh fragrant herbs (dill, mint, parsley, coriander, spring onion, chives)
  5. Get 4 tbsp yogurt
  6. Make ready 3 tbsp yellow split peas
  7. Get 10 tbsp cooked rice
  8. Get 8 tbsp olive oil
  9. Prepare 1 tsp salt
  10. Get 1 tsp turmeric
  11. Prepare 1/4 tsp white pepper

Some dolmades recipe variations besides rice, herbs and seasonings also include minced meat (beef and/or pork). Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East, in which a vegetable or leaf is used as a container or wrapping for another food used as a filling. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd. Stuffed cabbage rolls and vine leaves are also very popular, which are sometimes also called.

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

Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd. Stuffed cabbage rolls and vine leaves are also very popular, which are sometimes also called. Arrange all the stuffed grape leaves in the platter seam side down making sure that they are all snug. The number will vary slightly depending on how big or small your leaves are. 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.

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