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

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, stuffed vine leaves rolls (dolmeh). It is 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. 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).

Stuffed vine leaves rolls (Dolmeh) is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Stuffed vine leaves rolls (Dolmeh) is something that I have loved my whole life. They are nice and they look wonderful.

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

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. To make this classic dish, vegetables such as zucchini, tomatoes and aubergine (all staples of the Mediterranean diet) are stuffed with lamb or beef, rice and herbs and cooked to perfection. One of the most popular types of dolma is stuffed vine leaves that are also called sarma in Turkish.

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

To make this classic dish, vegetables such as zucchini, tomatoes and aubergine (all staples of the Mediterranean diet) are stuffed with lamb or beef, rice and herbs and cooked to perfection. One of the most popular types of dolma is stuffed vine leaves that are also called sarma in Turkish. Dolmeh Barge Mo (Stuffed Grape Leaves) is the most common of Persian Dolmeh. There are a variety of ways to make the mixture that is wrapped with the grape leaves. The way I have wrapped the grape leaves is actually the Turkish style of wrapping.

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