Dolma is a Mediterranean dish made from grape leaves stuffed with rice, onions, and lemons. It can include tomato paste, pine nuts, mint, cinnamon, allspice, oregano, salt, pepper, dill, dried currants, parsley, and minced meat. The rice mixture is placed in the center of each vine leaf, rolled, and simmered until the rice is fully cooked. Dolmas are fragile and can be eaten hot or cold.
Dolma is a Mediterranean dish made from grape leaves stuffed with rice. Although the term dolma is a Turkish word, meaning something filled, most countries in the Mediterranean region have their own version of this dish. Dolma is occasionally found in specialty stores but is more often found in Mediterranean restaurants or home-made.
Besides grape leaves, dolma normally includes rice, onions, and lemons. Tomato paste, pine nuts and mint are also added to many versions. Cinnamon, allspice and oregano, as well as salt and pepper, can be used to flavor the dish. Some versions included fresh dill, dried currants or parsley. Minced or minced meat, usually lamb or beef, is included in many dolma recipes.
To make dolma, onions are sauteed in oil, then rice is added and the mixture is covered with hot water. Rice can simmer for a short time, partially cooking it. After that, it is removed from the heat and the other ingredients, excluding the grape leaves, are mixed with the rice.
Vine leaves can be purchased fresh or in jars. To prepare grape leaves, the leaves are washed and the stems removed. If potted, the leaves are soaked in water and then separated before use.
Once the rice mixture is cold, small portions are placed in the center of each vine leaf. The leaves are then rolled like cigars. The shiny side of the leaves always faces outward.
The baking sheet may or may not be lined with any remaining grape leaves or stems removed. Stems of dill and parsley, if used, can also line the pan. After that, the dolmas are conveniently placed in the pan or steamer. Some versions can layer the leaf rolls on top of each other, others use a single layer. Once placed, water or oil is poured over the dolma and the dish is simmered until the rice is fully cooked.
Often a heatproof dish or something similar is placed on top of the dolma in the pan to keep it from floating or shifting during cooking. Once cooked, the stuffed leaves are cooled inside the pot to prevent them from breaking. Dolmas are very fragile, so they should always be transferred from pot to plate or serving dish with care. They can be eaten hot but are more frequently refrigerated and eaten cold.
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