Dolma: Turkish Stuffed Grape Leaves
This is a delicious recipe for one of Turkey's most famous dishes: dolma. This recipe is for a meat-based dolma made with ground beef.
Ingredients
- 80 grape leaves in brine rinsed and drained
For the Stuffing:
- 14 oz of ground beef
- 1 ½ cups rice
- 2 medium onions grated
- 2 medium tomatoes grated
- 1 tbsp tomato paste
- ½ cup sunflower oil
- ½ tsp red pepper flakes
- 1 tsp dried mint
- ¼ tsp black pepper
- ¼ tsp cumin
- ½ tsp salt
For the Sauce:
- 1 tbsp tomato paste
- 2-3 cups water
Instructions
Prepare the Filling:
- Combine the ground beef, rice, onions, tomatoes, tomato paste, sunflower oil, red pepper flakes, dried mint, black pepper, cumin, and salt in a large bowl. Mix thoroughly.
Prepare the Dolma:
- Trim the woody stems from the grape leaves, ensuring the leaves remain intact. Place shiny side down on a clean surface.
- Place about one or half a tablespoon of the prepared filling in the center of each grape leaf, adjusting the amount based on leaf size.
- Fold the stem side over the filling, then fold the right and left edges over the stem side, and roll it up slightly firm. Repeat until all leaves are filled.
- Place the stuffed grape leaves in layers neatly and tightly in a large pot.
- Place extra open leaves over the dolma to cover them.
- In a small bowl, mix the tomato paste with 2-3 cups of water. Pour this mixture over the dolma until they are completely covered.
- Place a small heatproof plate on top of the dolmas to prevent movement during cooking. Cover the pot with a lid.
- Cook on medium heat until the water comes to a boil, then reduce the heat to low and continue cooking for about 1 hour or until most of the water is absorbed. Allow the dolmas to rest for 10-15 minutes after cooking.
- Serve warm or at room temperature, accompanied by plain yogurt.
Notes
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