How to Prepare Super Quick Homemade Stuffed vine leaves rolls (Dolmeh)

Stuffed vine leaves rolls (Dolmeh). #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.

Stuffed grape leaves are very popular in the Middle Eastern and Mediterranean cuisine. 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.

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, stuffed vine leaves rolls (dolmeh). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Stuffed vine leaves rolls (Dolmeh) is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Stuffed vine leaves rolls (Dolmeh) is something which I have loved my entire life.

#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.

To begin with this particular recipe, we must 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 that.

The ingredients needed to make Stuffed vine leaves rolls (Dolmeh):

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

They are fairly easy to make even though a bit time consuming. Dolmas (also known as stuffed grape leaves, dawali, and dolmades) are eaten throughout the world, all with different variations. They can be found in Mediterranean restaurants, but instead of eating out for this healthy comfort food, make it at home. Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh.

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..
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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..
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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..
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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..
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14. You can serve dolmeh either warm or cold. I personally prefer cold ones. Nosh-e Jan.
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This completely depends on the recipe and the region it comes from. The Iranian version 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 which is a more popular variation. There are a variety of ways to make the mixture that is wrapped with the grape leaves.

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