DOLMADES: STUFFED GRAPE LEAVES
Provided by Food Network
Categories main-dish
Time 2h
Yield 36 dolmades; 6 to 12 servings
Number Of Ingredients 27
Steps:
- In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.
- Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
- To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
- Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
- Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce.
- In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
DOLMADES (STUFFED GRAPE LEAVES)
Provided by Tyler Florence
Categories appetizer
Time 1h40m
Yield about 30 dolmades
Number Of Ingredients 12
Steps:
- To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
- Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
- To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ¿ it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
- Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.
Nutrition Facts : Calories 84 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 302 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams
STUFFED GRAPE LEAVES (DOLMADES)
Another great recipe from the Silver Palate. I lived in Greece for four years and dolmades were one of my favorite foods. These are delicious hot or cold. Get your family to help you roll these up - it's fun!
Provided by appleydapply
Categories Lamb/Sheep
Time 2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- To prepare the grape leaves: Drain the jar and carefully remove the roll of leaves. Separate the leaves, rinsing them and stacking them (be careful not to tear them). Set aside.
- Chop the canned tomatoes finely (I process in a food processor). Combine the lamb, tomatoes and their liquid, rice, olive oil, scallions, and mint.
- Lay a grape leaf, vein side up with stem pointing toward you, on your work surface. Place a tablespoon of filling at the base of the leaf and roll up, tucking in at the sides to make a little bundle. (You want to roll it up tight enough so that it stays together but leave a little room for the rice to expand as it cooks). Repeat until all filling and/or grape leaves are used up, placing each bundle seam side down into a cooking pot.
- Squeeze lemon juice over the bundles, then add water nearly to cover. Place a small plate over the bundles to weigh them down (so they won't fall apart during cooking). Cover and bring to a boil; reduce heat and simmer for 1 hour.
- Serve hot or cold.
Nutrition Facts : Calories 373, Fat 23.2, SaturatedFat 7.2, Cholesterol 41.4, Sodium 860.7, Carbohydrate 28.7, Fiber 2.6, Sugar 2.5, Protein 13.7
DOLMADES (STUFFED GRAPE LEAVES)
Greek dolmades are my favorite at greek restaurants. You'll find grape leaves in a glass jar, usually in store with a good middle eastern section. These are good hot, or even better the next day cold, right from the refrigerator!
Provided by Gillian Spence
Categories Greek
Time 3h
Yield 20-30 dolmades, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix all the ingredients for the filling (onions through salt & pepper). Pick out the smallest leaves in the jar for lining the pot with.
- Cut off the stems from the grape leaves. Put a leaf on the counter, shiny side down. Roll the filling into a ¾ inch ball, and place near the broad end of the leaf. Fold over left and right segments, then roll the ball up in the leaf toward the tip. Don't wrap too tightly, as the rice needs to expand. Place the packet loose side down in a 2 quart heavy lidded kettle (lined with some of the smaller leaves). Place the dolmades close to one another so they will not come undone while cooking. Cover the first layer with another layer of small leaves, and continue to layer until all dolmades are used.
- Place a heavy plate on top of the dolmades to act as a weight during cooking. Mix the chicken stock and lemon juice for the broth, and add to leaves in pot. Cover and bring to a simmer. Cook for one hour, remove from heat and allow to cool for another hour. Don't remove the lid, or the leaves will oxidize and darken.
- Serve with Tzaziki sauce.
- http://www.recipezaar.com/rz.143524.
Nutrition Facts : Calories 431.7, Fat 26.7, SaturatedFat 5.9, Cholesterol 40, Sodium 861.3, Carbohydrate 32.5, Fiber 1.2, Sugar 1.8, Protein 15.9
DOLMADES (STUFFED GRAPE LEAVES WITH CURRANTS AND PISTACHIO)
Steps:
- Prepare an ice bath. Bring a large pot of water to a boil; add 1 tablespoon salt. Add the grape leaves and gently mix to separate them. Reduce the heat to simmer and cook for 10 minutes. Drain well, plunge into the ice bath and let cool for 2 minutes. Drain well again, separate and lay out on baking sheets lined with paper towels in a single layer. Remove 5 or so of the small or torn leaves and reserve for the bottom of the pan.
- Heat 1/4 cup of the oil in a medium high-sided saute pan over high heat. Add the onion, season with salt and pepper and cook, stirring, until the onion is very soft, about 5 minutes; do not allow it to color. Add the rice and cook, stirring constantly, until opaque, about 2 minutes.
- Add the stock, currants and 2 tablespoons of the lemon juice; season with salt and pepper. Reduce the heat to medium and cook, uncovered and stirring a few times, until the rice absorbs the liquid, about 7 minutes. (The rice will only be par-cooked; it will continue to cook in the leaves.) Spread the rice out on a baking sheet to cool.
- When the rice is cooled, stir in the dill, parsley, green onion, pistachios and lemon zest; taste for seasoning.
- Lay a grape leaf on a work surface shiny-side down. Scoop 1 to 1 1/2 tablespoons of the filling (depending on the size of the leaf) in your hand and lightly mold it into a log. Put the rice filling near the stem end of the leaf, fold the stem end over the filling, then fold both sides toward the middle and roll up into a cigar. Continue with the remaining leaves and filling.
- Lay the reserved grape leaves on the bottom of a small Dutch oven (this will keep the dolmades from sticking). Tightly fit the dolmades in the pan in a concentric circle, making several layers if needed. Drizzle some of the remaining lemon juice over each layer. Add enough water or stock to just come halfway up the side of the rolls (do not cover them) and drizzle with the remaining olive oil and a pinch of salt.
- Cut out a round of parchment to fit over the dolmades. Place a plate on top of the parchment and a bowl on top of the plate (to hold the rolls down while cooking). Bring to a boil over high heat, reduce to a simmer, cover the pot and cook (making sure it is simmering and not boiling), until the rice is cooked through, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes longer.
- Carefully remove the rolls to a serving dish. Serve warm, at room temperature or cold.
DOLMADES - STUFFED GRAPE LEAVES
These dolmades have much more meat than rice in them which is how my dad always liked them. This is the first thing I remember cooking with my mom when I was little. She would let me "help" roll the dolmades.
Provided by ThatSouthernBelle
Categories Lunch/Snacks
Time 1h45m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients well in a bowl except for Grape Leaves.
- Wrap 1 Tablespoon of meat mixture in 2 Grape Leaves. Wrap so it resembles a small cigar.
- Continue until all meat mixture is used.
- Pack stuffed Grape Leaves into the bottom of a pot. Multiple layers if needed.
- Cover the layers of stuffed Grape Leaves with any unused leaves spread over the top.
- Add water to cover over ½ inches above Grape Leaves.
- Place plate upside down over the leaves to weigh them down.
- Cover pot with its lid.
- Boil for 30 to 45 minutes.
- Remove stuffed Grape Leaves with tongs.
- Serve with Lemon wedges.
Nutrition Facts : Calories 191.1, Fat 13.1, SaturatedFat 5, Cholesterol 33.1, Sodium 896.9, Carbohydrate 9.4, Fiber 0.3, Sugar 0.1, Protein 9.3
DOLMADES - AUTHENTIC GREEK STUFFED GRAPE LEAVES W/ MEAT (SOUTHER
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
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.
DOLMAS (STUFFED GRAPE LEAVES)
The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
Provided by WhirledPeas
Categories Side Dish Rice Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
- Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
- Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
- Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
- Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g
DOLMADES (STUFFED GRAPE LEAVES WITH RICE AND MEAT
These are by far my favorite Greek food, I could eat these with some feta and Tzatzkik sauce and be one happy camper. Enjoy!
Provided by Some Guy in the Kit
Categories Greek
Time 3h15m
Yield 15-20 Dolmades
Number Of Ingredients 14
Steps:
- Knead all ingredients in a bowl. If the consistency is too hard, add water, 1 Tbls at a time. (up to 4 Tbls).
- Place a small amount of mixture in leave with the vine side out.
- Roll/ Fold Tight. Set aside until all are done.
- Pour melted butter in bottom of pan/pot with a large surface area and lid.
- Arrange rolled dolmades on top of melted butter. Do this all at once and not as you roll them. For second layer arrange them opposite of the direction as the first layer.
- Pour chicken broth over top until the broth is about 2 inches above the top layer.
- Cover tight and simmer for 2-3 hours. Add more broth as needed. Watch them, they burn fast!
Nutrition Facts : Calories 125.7, Fat 6.3, SaturatedFat 2.5, Cholesterol 36.7, Sodium 727.1, Carbohydrate 8.9, Fiber 0.3, Sugar 0.7, Protein 8.4
STUFFED GRAPE LEAVES WITH RICE (DOLMADES)
Recipe I found in the Chicago Tribune that was adapted from Dean and Catherine Karayani's book "Regional Greek Cooking."
Provided by EmilyStrikesAgain
Categories Rice
Time 2h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1/4 cup of the olive oil in a large skillet over medium-high heat; cook onions until soft, about 5 minutes. Add the rice; cook, stirring until rice begins to color. Cover; lower heat to low. Cook 5 minutes. Stir in the water, dill, pine nuts, salt and pepper, simmer 5 minutes. Let cool.
- Place a heaping teaspoon of the filling in the center of each grape leaf with the shiny surface down. Fold the sides of the leaf over the filling; roll up loosely (the rice will swell when cooked). Place rolls in layers in a Dutch oven.
- Sprinkle with lemon juice. Add remaining 1/4 cup of olive oil and 1 1/12 cups hot water. Place a heatproof plate over the rolls to prevent them from opening. Cover; simmer over low heat 1 hour. Let cool in the pan; refrigerate until ready to serve.
Nutrition Facts : Calories 196.7, Fat 11.4, SaturatedFat 1.6, Sodium 886.7, Carbohydrate 21.9, Fiber 0.8, Sugar 1.5, Protein 2.6
DOLMADES
This has been passed down from my grandfather to my mother. It is a Greek recipe for stuffed grape leaves.
Provided by DKP3513
Categories Greek
Time 1h
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Drain, rinse and dry grape leaves.
- Place off to the side.
- In a large bowl mix ground round, Lamb, salt, pepper, minced parsley, onion chopped, crushed or pressed garlic and Tabuli (or rice); mix well.
- Lay out one grape leaf stem up, place about 1 rounded tablespoon meat mixture near stem.
- Fold stem up over meat mixture fold one side leaf over mixture, fold top over then roll the rest but not tight.
- This is just like making a burrito.
- I use toothpicks to keep the stuffed leaves together.
- Place in at least 1 gal pot.
- Continue until all leaves are filled and snug in pot.
- If you run out of grape leaves that's okay, you can roll little balls of meat mixture and place in pot.
- Cover all stuffed leaves with chicken broth adding water if you don't have enough broth, more broth if you have it on hand (you can use just water if you want).
- Bring the broth to a boil then turn heat to low, simmer and cook covered until tender (pierced with a fork) about 30 minutes.
- Remove about 1 quart of broth from pot and let cool down a little.
- You want it hot just not scalding hot.
- In another bowl beat 4 eggs until frothy adding slowly juice from lemon.
- Take the warmed broth and add to the egg mixture slowly a 1/2 ladle at a time still beating the egg mixture.
- After all broth is mixed with egg & lemon slowly add to pot on stove.
- Cover the pot and turn flame off.
- Let sit for about 10 minutes then serve.
- I like it tart and rich so I use more eggs and lemon then the recipe calls for.
- You can experiment how many eggs and lemon you want for the egg lemon broth.
- Leftover broth in pot makes good Avgolemono (Egg Lemon soup).
DOLMAS (STUFFED GRAPE LEAVES)
Provided by Marian Burros
Categories dinner, project, appetizer
Time 1h
Yield About four dozen
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the pork, beef, onion, parsley, coriander, mint, rice and black pepper.
- Separate the grape leaves and rinse in warm water. Cut off the stems.
- Arrange 10 leaves in a heavy-bottomed pot to keep the dolmas from burning.
- Place each of the remaining leaves, shiny side down, on the counter. Place about 1 tablespoon of filling in the center of each leaf and roll up. Fold the stem end over the filling. Then fold in the sides and continue rolling up. Stack the rolls, seam side down, on the grape leaves in the pot. When all the filling has been used up, pour the beef broth over the dolmas. Place a plate on top of the dolmas and bring the liquid to a boil. Cover, reduce heat and simmer for about 45 minutes. Drain well.
- Serve at room temperature or cold with yogurt on the side.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 1 gram, TransFat 0 grams
DOLMADES (STUFFED GRAPE LEAVES)
These rice-and-meat-stuffed bundles are a traditional Greek appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 35 pieces
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees. In a bowl, combine onion, rice, lamb, beef, garlic, parsley, carrot, lemon zest, 1 tablespoon oil, chopped mint, salt, and pepper.
- Place a leaf, vein side up, on a work surface; place about 1 tablespoon filling just below center. Fold bottom of leaf over filling and sides in toward center; roll up. Do not overfill or roll too tightly. Repeat, making 35.
- Lay dolmades, seam side down, in a 9-by-13-inch glass baking pan; do not pack tightly.
- Combine stock and remaining 3 tablespoons oil; pour over dolmades. Squeeze lemon over dolmades, and place lemon slices and mint sprigs on top. Place another 9-by-13-inch baking pan, half full of water, on top to weigh down dolmades.
- Bake for 40 to 50 minutes. Let dolmades cool in cooking liquid, still weighted, for 2 hours. Serve drizzled with olive oil, or refrigerate for up to 2 days; bring to room temperature before serving.
DOLMAS (STUFFED GRAPE LEAVES)
I don't remember when I first eat a dolma, but have had a passion for these little treats for years. I usually buy a few in a specialty deli, but finally found a recipe I really enjoy and make them periodically for appetizer parties. I don't recall which site this came from, but I think they're delicious.
Provided by Judikins
Categories European
Time 2h30m
Yield 40-45 dolmas, 20-25 serving(s)
Number Of Ingredients 10
Steps:
- This recipe is not difficult but takes some time to make.
- Drain the grape leaves and put them in a large heat-proof bowl.
- Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes.
- Drain and rinse under cold water.
- In the meantime, heat 1/4 cup of olive oil in a medium skillet.
- Add onions and cook until tender, about 5 minutes.
- Remove the skillet from heat and add rice, mint, lemon zest, salt to taste and pine nuts.
- Mix thoroughly; making sure the rice is well-coated with oil.
- To fill the leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place ~2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf towards the center and roll tightly, forming a cylinder.
- Repeat until all the filling in the dolmas recipe is used.
- Place dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves.
- Drizzle the lemon juice and the remaining olive oil over the dolmas and add boiling water to cover.
- Cover the pan tightly and simmer for 1 hour.
- Let the parcels cool in the liquid, then transfer to a serving platter. Serve at room temperature.
Nutrition Facts : Calories 102.5, Fat 8, SaturatedFat 1, Sodium 327.4, Carbohydrate 7.2, Fiber 0.4, Sugar 0.4, Protein 1.5
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