Stuffed vine leaves rolls (Dolmeh)
Stuffed vine leaves rolls (Dolmeh)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, stuffed vine leaves rolls (dolmeh). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stuffed vine leaves rolls (Dolmeh) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Stuffed vine leaves rolls (Dolmeh) is something which I have loved my whole life. They’re nice and they look fantastic.

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To get started with this particular recipe, we have to first prepare a few components. You can have stuffed vine leaves rolls (dolmeh) using 11 ingredients and 22 steps. Here is how you cook that.

The ingredients needed to make Stuffed vine leaves rolls (Dolmeh):
  1. Take 100 g fresh and tender grape leaves or jar grape leaves
  2. Take 200 g ground beef or lamb
  3. Make ready 100 g onion
  4. Get Bunch fresh fragrant herbs (dill, mint, parsley, coriander, spring onion, chives)
  5. Prepare 4 tbsp yogurt
  6. Make ready 3 tbsp yellow split peas
  7. Take 10 tbsp cooked rice
  8. Prepare 8 tbsp olive oil
  9. Get 1 tsp salt
  10. Take 1 tsp turmeric
  11. Prepare 1/4 tsp white pepper

I could eat these all day, every day and I am excited to share my family recipe. Some dolmades recipe variations besides rice, herbs and seasonings also include minced meat (beef and/or pork). Stuffed cabbage rolls and vine leaves are also very popular, which are sometimes also called sarma. Meat dolmas are generally served warm, often with tahini or avgolemono sauce.

Instructions to make Stuffed vine leaves rolls (Dolmeh):
  1. In a big bowl with ground meat, add grated onions, cooked yellow split peas, yogurt,cooked rice and spices and oil.
  4. In dolmeh, fragrant herbs are very important, especially mint and dill with powerful fragrant give gorgeous flavor to your food.Wash herbs. Chop finely all your herbs. Add them to the other ingredients. Mix well by hand.
  6. Now we are going to roll our dolmeh. First of all, if you use jar grape leaves, drain off brine and rinse them with cold water. If you use fresh tender grape leaves, bring water to boil and allow to cook leaves for 3-4 minutes. Cut off stems of leaves by knife or scissor. Take a leaf, and place 1 tbsp of stuffing in the center of a leaf. Give a roll, then fold bottoms in and go on with rolling it again. Repeat it with rest of your stuffing and leaves.
  11. Take a big pot. place rolled leaves one by one in the pot.
  12. Pour 300 ml cold water plus 3 tbsp olive oil. Place a small plate top of dolmeh. You do this to avoid of moving rolled leaves in the pot. Cover the pot and allow to cook on the medium heat for 40 minutes.
  14. You can serve dolmeh either warm or cold. I personally prefer cold ones. Nosh-e Jan
  21. Ingredients
  22. Ingredients

Stuffed cabbage rolls and vine leaves are also very popular, which are sometimes also called sarma. Meat dolmas are generally served warm, often with tahini or avgolemono sauce. Dolmas prepared with olive oil and stuffed with rice are generally served cold with a garlic-yogurt sauce. Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh. Stuffed grape leaves are very popular in the Middle Eastern and Mediterranean cuisine.

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