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

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, stuffed vine leaves rolls (dolmeh). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Stuffed vine leaves rolls (Dolmeh) is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Stuffed vine leaves rolls (Dolmeh) is something which I have loved my whole 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. Below is the process fully photographed. As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning).

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

Take one grape leaf at the time. First snip off the vine from the leaf with scissors. Roll the leaf closed bringing in the sides so that the rice mixture is sealed in. It might take a couple of tries to get a hang of it.

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

Roll the leaf closed bringing in the sides so that the rice mixture is sealed in. It might take a couple of tries to get a hang of it. But once you get it, it all goes fast. 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.

So that is going to wrap this up for this special food stuffed vine leaves rolls (dolmeh) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!