1/1 Photo of Stuffed Vine Leaves - Authentic Turkish Dolma Recipe
2 hrs 30 mins
1 hr 30 mins
Cenk Sonmezsoy's Note:
“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
My Private Note
Units: US | Metric
- 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
- 1Dice the onions and sauté with 1/4 cup of olive oil.
- 2When they turn translucent, add the pine nuts and sauté for 5 more minutes.
- 3Add rice and stir constantly for 5-10 minutes until the rice is translucent.
- 4Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley.
- 5After 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.
- 6Take off heat and let cool.
- 7And 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.
- 8As 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).
- 9Lay all your dolmas side by side and tuck very tightly.
- 10Transfer 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.
- 11Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).
- 12Transfer to your serving dish and let cool.
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Nutritional Facts for Stuffed Vine Leaves - Authentic Turkish Dolma Recipe
Serving Size: 1 (111 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 299.3
- Calories from Fat 128
- Total Fat 14.2 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 6.8 mg
- Total Carbohydrate 39.5 g
- Dietary Fiber 2.0 g
- Sugars 4.9 g
- Protein 4.0 g
The following items or measurements are not included:
pickled grape leaves