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

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, stuffed vine leaves rolls (dolmeh). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Stuffed vine leaves rolls (Dolmeh) is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Stuffed vine leaves rolls (Dolmeh) is something that I have loved my whole life. They’re fine and they look wonderful.

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

I could eat these all day, every day and I am excited to share my family recipe. Some dolmades recipe variations besides rice, herbs and seasonings also include minced meat (beef and/or pork). Stuffed cabbage rolls and vine leaves are also very popular, which are sometimes also called sarma. Meat dolmas are generally served warm, often with tahini or avgolemono sauce.

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

Stuffed cabbage rolls and vine leaves are also very popular, which are sometimes also called sarma. Meat dolmas are generally served warm, often with tahini or avgolemono sauce. Dolmas prepared with olive oil and stuffed with rice are generally served cold with a garlic-yogurt sauce. Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh. Stuffed grape leaves are very popular in the Middle Eastern and Mediterranean cuisine.

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