Dolma Meat Filled Food

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STUFFED VINE LEAVES - AUTHENTIC TURKISH DOLMA RECIPE



Stuffed Vine Leaves - Authentic Turkish Dolma Recipe image

"Dolma" in Turkish translates to any vegetable stuffed with a rice-based mixture. Lots of spices are used for the stuffing. For me, the most important one is the lemon salt. It gives a nice aromatic taste, which can not be replaced by the combination of lemon juice and table salt. If you can not locate any lemon salt, don't forget to replace it with only half the amount of kosher salt (two tbsp will be too much) and juice of half a lemon. The process may be a little confusing, you can check out step-by-step pictures at my blog here: http://cafefernando.com/?p=42

Provided by Cenk Sonmezsoy

Categories     Vegetable

Time 2h30m

Yield 40 dolmas, 10 serving(s)

Number Of Ingredients 14

1 lb pickled grape leaves, pickled in brine then washed and drained
4 medium onions, diced
2 cups rice, washed under cold water and drained
1 cup flat leaf parsley, chopped finely
1/2 cup olive oil
1/3 cup pine nuts
1/4 cup dried currant
1 tablespoon dried mint flakes
1 teaspoon allspice
1/8 teaspoon black pepper
1/8 teaspoon ground cinnamon
1 teaspoon granulated sugar
2 tablespoons lemon salt
1/2 lemon, juice of

Steps:

  • Dice the onions and sauté with 1/4 cup of olive oil.
  • When they turn translucent, add the pine nuts and sauté for 5 more minutes.
  • Add rice and stir constantly for 5-10 minutes until the rice is translucent.
  • Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley.
  • After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 15-20 minutes until all the liquid is absorbed by the rice mixture.
  • Take off heat and let cool.
  • And now, here comes the fun part. Traditionally, you would put a spoonful of the cooled mixture in the center of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder. But since I have "The Ultimate Dolma Machine" (follow the link mentioned in the description section), I just placed a leaf on the rubber compartment of the machine, put a tbps of mixture in the middle and with a single slide, there comes my dolma from the other side of the machine. The process was a breeze. It took me only 10 minutes to roll nearly 40 perfectly shaped dolmas. 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).
  • Lay all your dolmas side by side and tuck very tightly.
  • Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down (so that the dolmas don't move around in boiling water) and bring to a boil.
  • Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).
  • Transfer to your serving dish and let cool.

Nutrition Facts : Calories 299.3, Fat 14.2, SaturatedFat 1.8, Sodium 6.8, Carbohydrate 39.5, Fiber 2, Sugar 5, Protein 4.1

DOLMADES - AUTHENTIC GREEK STUFFED GRAPE LEAVES W/ MEAT (SOUTHER



Dolmades - Authentic Greek Stuffed Grape Leaves W/ Meat (Souther image

A good friend of mine is from Greece and his mom told him that it would be too difficult for me to make good dolmades. I wanted to prove them wrong. I researched different recipes and combined them to come up with this very yummy, very authentic, surprise for him. If you prefer dolmadakia with tzatziki instead of plain yogurt, just add peeled and chopped cucumber and garlic, olive oil and salt - all to taste. Kali orexi!

Provided by LJ in San Francisco

Categories     White Rice

Time 3h

Yield 8 serving(s)

Number Of Ingredients 16

1 (16 ounce) jar grape leaves (I like Orlando brand)
olive oil or 4 tablespoons butter
lemon
Greek yogurt (Fago brand if available)
4 cups chicken broth
2 lbs ground beef
1 -2 large onion, chopped
1 cup white rice
2 eggs
1 cup dried mint
2 tablespoons butter, softened
3/4 bunch fresh parsley, chopped
dill, according
3 -4 tablespoons lemon juice
salt, according
pepper, according

Steps:

  • Unroll grape leaves and place in a pot of boiling water. Reduce heat to medium and let boil for 10 minutes. Remove from heat, pour out hot water, and cover leaves with cold water. Let soak while preparing stuffing.
  • Knead the rest of the ingredientes together. Spoon filling inside a leaf and roll like a burrito, sealing completely.
  • In large pot, add olive oil to cover bottom or butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour chicken broth over dolmades, cover, and simmer for 2 hours.
  • Serve with Greek yogurt and lemon wedges.

DOLMA (ALGERIAN STUFFED VEGETABLES)



Dolma (Algerian Stuffed Vegetables) image

This is a special occasion dish. We make this during Ramadan. My husband bases this on a version from "Great Book of Couscous". The potatoes and zucchini must be a certain size for this to work well.

Provided by Cookie16

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

2 zucchini (each about 7 inches long)
2 potatoes (each about 4 inches long)
1/2 lb ground beef or 1/2 lb lamb
2 tablespoons parsley, chopped, divided
2 tablespoons rice, uncooked
1 tablespoon onion, chopped
1 egg, beaten
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon cinnamon
2 tablespoons oil
1/3 cup onion, chopped
1 lb lamb shank, in 4 pieces
3 cups water
1/2 cup chickpeas
1/4 teaspoon cinnamon
1 tablespoon lemon juice

Steps:

  • Peel the zucchini and potatoes.
  • Chop the stem off the zucchinis.
  • Chop the potatoes and zucchini in half short ways so now you have 4 zucchini pieces, each about 3 inches long and 4 potato pieces, each about 2 inches long.
  • Carefully scoop out the inside of each zucchini piece, leaving a wall about 1/4 inch thick around. Discard the scooped out part.
  • Carefully scoop out each potato in the same manner but save the scooped out portion.
  • Mix together the ground meat, 1 tablespoon of parsley, rice, egg, 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon.
  • Stuff the meat mixture into the potatoes and zucchini, loosely.
  • Heat oil in large pan and saute onion and lamb together.
  • Add the water and bring to boil over medium high heat.
  • Add the chick peas, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon and simmer over low heat for 20 minutes.
  • Put the stuffed vegetables in the sauce along with the reserved potato pieces. Cook covered for 1/2 hour.
  • Remove from heat and add lemon juice and 1 tbsp parsley.

Nutrition Facts : Calories 621, Fat 31.4, SaturatedFat 10.5, Cholesterol 187.1, Sodium 1112.1, Carbohydrate 35.8, Fiber 5.4, Sugar 4.1, Protein 47.6

DOLMA



Dolma image

Dolma is my all-time favorite Mediterranean dish! This recipe comes from my mother's-mother's family and has never been written down until a year ago. After forty-five minutes of translation and talk between my mother and grandmother, I finally have it down in print!

Provided by MRSREAMESNOODLE

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 1h30m

Yield 12

Number Of Ingredients 11

3 cups uncooked white rice
1 teaspoon minced fresh parsley
1 pound ground beef
½ teaspoon ground allspice
½ teaspoon ground black pepper
¼ teaspoon curry powder
1 (16 ounce) jar grape leaves, drained and rinsed
2 tablespoons vegetable oil
1 potato, sliced into rounds
1 cup canned tomato sauce
2 cups water, or as needed

Steps:

  • In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended.
  • Pour oil into the bottom of a large pot, and spread to cover. Make a layer of potato slices to cover the bottom of the pan. The dolmas should not be able to touch the bottom of the pan.
  • Lay the grape leaves out flat on a cutting board. Place about a tablespoon of the beef mixture in the center of one leaf. Fold sides in towards the center, then roll up from the bottom loosely. Set in the pot seam side down. Repeat with the remaining mixture and leaves. For large leaves, you may cut them in half at the center vein. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full.
  • Pour tomato sauce and water over the dolma. The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.

Nutrition Facts : Calories 363 calories, Carbohydrate 47.9 g, Cholesterol 32.2 mg, Fat 13.5 g, Fiber 1.3 g, Protein 12.3 g, SaturatedFat 4.7 g, Sodium 1215.9 mg, Sugar 1 g

DOLMA (STUFFED GRAPE LEAVES WITH MEAT AND RICE)



Dolma (Stuffed Grape Leaves with Meat and Rice) image

The ubiquitous term in various cultures for stuffed grape leaves is Dolma. This is actually a dish of many names and variations. This version features a savory meat and rice filling! Top it with a creamy yogurt and garlic sauce, and you'll surely fall in love with these wrapped morsels.

Provided by Victoria

Categories     Main Course

Time 2h45m

Number Of Ingredients 16

2 pounds ground beef
2 ½ tablespoons kosher salt
2 teaspoons paprika
¼ teaspoon ground black pepper
1 tablespoon mild pepper paste ((optional))
1 cup finely chopped onion
1 cup medium grain rice (rinsed)
½ cup finely chopped flat-leaf parsley
½ cup tomato paste
½ cup lemon juice
110 to 120 preserved grape leaves (rinsed, stems removed, and squeezed dry)
2 cups water
2 cups plain yogurt
3 cloves garlic (finely chopped or crushed)
2 tablespoons water (or as desired)
Kosher salt

Steps:

  • In a large mixing bowl add the ground beef and season with salt, paprika, and black pepper. Then add the remaining filling ingredients, and mix with a large spoon or your hands until thoroughly combined.
  • Lay the grape leaves with the underneath-side (the less smooth side with the visible veins) facing up, and place about 1 tablespoon of filling (or more depending on the size of the leaves) along the stem end of each leaf, fold over the sides, and roll from the stem up to form a sausage-like roll. Repeat with the remaining grape leaves.
  • Preheat the oven to 400°F, and arrange the rack in the center of the oven.
  • Arrange the grape leaves in a 9-by-13-inch pan, lining them up 2 layers high. If you have extra unwrapped grape leaves, lay them across the top of the others. This will prevent the grape leaves from getting too dry or dark when baked. Pour water over the top.
  • Cover the pan with parchment paper, and then a layer of foil. Place in the oven and bake for 45 minutes, then lower the temperature to 375°F and continue to bake for another 30 to 35 minutes until the rice is completely tender (taste one to be sure). Cool the grape leaves in the pan for about 5 to 10 minutes before serving. Serve hot.
  • While the grape leaves are in the oven, make the yogurt-garlic sauce by combining the yogurt, garlic, salt, and water (the amount of water is really optional, depending on your preferred consistency--thick versus thinner sauce). Drizzle the sauce over each serving of grape leaves.

Nutrition Facts : Calories 535 kcal, Carbohydrate 45 g, Protein 45 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 103 mg, Sodium 1546 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 1 g, ServingSize 1 serving

DOLMAS



Dolmas image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 15 to 20 dolmas

Number Of Ingredients 13

1 pound ground beef
1 pound ground lamb
1 cup white rice
1/2 cup olive oil
2 tablespoons salt
1 tablespoon crushed mint
1 tablespoon dried parsley
1 tablespoon ground black pepper
1 teaspoon dried oregano
1 yellow onion, finely ground
1 jar grape leaves
6 lemons
Beef stock, for simmering

Steps:

  • Mix together the beef, lamb, rice, olive oil, salt, mint, parsley, pepper, oregano and onions. This is the filling. Next, rinse the grape leaves and separate in a colander. Place 2 to 3 grape leaves stem-side up on a work station; they should overlap each other. Place desired amount of filling in the center and roll, folding in the sides. Repeat with the remaining grape leaves and filling. Arrange tightly together in a stockpot. Once the stockpot is full, cut the lemons in half and put on top. Cover with beef stock and simmer until the rice is soft, 30 to 45 minutes.

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  • If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. (Later in the process, you'll remove the stems before stuffing.) (See notes if using fresh grape leaves)
  • Soak the rice in plenty of water for about 15 to 20 minutes or until you are able to break one grain of rice easily. Drain well.
  • Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom (I used the leaves that didn't look too great here and made three layers to protect the stuffed leaves from scorching later.) Top with sliced tomatoes.


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  • Wash them, scoop out their centers, and rinse the insides with lightly salted water. Set aside until ready to stuff.
  • Combine all of the ingredients in a large bowl, mixing with your hands or a wooden spoon until well mixed.
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