Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, stuffed vine leaves rolls (dolmeh). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Stuffed vine leaves rolls (Dolmeh) is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Stuffed vine leaves rolls (Dolmeh) is something which I have loved my whole life. They’re fine and they look fantastic.
Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd. Stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma (from Turkish sarmak (wrap)).
To begin with this recipe, we must 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):
- Make ready 100 g fresh and tender grape leaves or jar grape leaves
- Get 200 g ground beef or lamb
- Get 100 g onion
- Make ready Bunch fresh fragrant herbs (dill, mint, parsley, coriander, spring onion, chives)
- Prepare 4 tbsp yogurt
- Prepare 3 tbsp yellow split peas
- Make ready 10 tbsp cooked rice
- Prepare 8 tbsp olive oil
- Get 1 tsp salt
- Make ready 1 tsp turmeric
- Take 1/4 tsp white pepper
It might take a couple of tries to get a hang of it. But once you get it, it all goes fast. Keeping the dolmeh tight, but not pulling so hard that you rip the grape leaf, pull the left flap of the leaf over to the center. Repeat with the right flap of the leaf.
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.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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Tightly roll the dolmeh into the top of the grape leaf, then place dolmeh into the oiled pot. Continue stuffing and rolling grape leaves until all the stuffing is used. Iranian stuffed grape leaves known as dolmeh are made with meat, rice, and split chickpeas. Turkish yaprak sarma , on the other hand, is vegetarian and doesn't call for any kind of meat. The recipe we have here is for vegetarian stuffed grape leaves with rice.
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