How to Prepare Award-winning 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.

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, stuffed vine leaves rolls (dolmeh). It is one of my favorites. For mine, 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. Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley.

Stuffed vine leaves rolls (Dolmeh) is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Stuffed vine leaves rolls (Dolmeh) is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this 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 it.

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

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

They are fairly easy to make even though a bit time consuming. Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh. 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.

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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The way I have wrapped the grape leaves is actually the Turkish style of wrapping. 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.

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