Dolma

10 Delicious Dolma Recipes: A Culinary Journey

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Embark on a culinary journey and discover the delightful world of dolmas with these 10 delicious dolma recipes. From classic stuffed grape leaves to innovative variations featuring flavorful fillings and unique twists, this collection will tantalize your taste buds and inspire your next meal. Explore the art of making dolmas, learn about different regional styles, and master the techniques for creating perfectly wrapped and flavorful bundles of deliciousness. Whether you’re a seasoned dolma enthusiast or a curious beginner, these recipes offer a diverse range of options to satisfy your culinary cravings and impress your guests. Get ready to experience the delicious world of dolmas!

Greek Dolmas with Creamy Avgolemono Sauce

This recipe guides you through making delicious Greek dolmas (stuffed grape leaves) served with a classic Avgolemono sauce. The dolmas are filled with a savory mixture of ground beef, rice, and herbs, while the Avgolemono sauce adds a tangy and creamy finish.

Ingredients

For the Avgolemono Sauce:

  • 3 large eggs
  • 1 cup chicken broth
  • 1 cup lemon juice
  • 2 tablespoons honey (optional)
  • 2 tablespoons sugar (optional)
  • 1 teaspoon salt

For the Dolmas:

  • 16 ounces grape leaves
  • 1 1/4 pounds ground beef
  • 1/2 large onion, diced
  • 1 tablespoon Greek seasoning
  • 1 teaspoon dried marjoram
  • 1 cup large grain rice
  • 1 quart beef broth
  • 2 quarts chicken broth (divided)
  • 2 quarts water (plus more for rinsing leaves)
  • Salt and pepper to taste
  • 1 stick butter
  • 2 large eggs

Instructions

Prepare the Grape Leaves:

  1. Carefully remove the grape leaves from the jar. A helpful tip is to slip a butter knife between the leaves and the jar where it narrows to loosen them. Rinse the leaves and boil them for 15 minutes. Drain and set aside to cool.

Prepare the Filling:

  1. Melt the butter in a pot and sauté the diced onion. Add the rice and parboil with the onion and butter for 7 minutes.
  2. Add the ground beef, Greek seasoning, marjoram, and half of the beef broth to the pot. Cover and cook until the beef is browned and the liquid is absorbed. Remove from heat and let cool. Once cooled, mix in the 2 eggs.

Assemble the Dolmas:

  1. Lay a grape leaf flat with the ribbed side down. Place a spoonful of the filling at the bottom center of the leaf. Use two leaves if they are small. Fold the sides of the leaf inward towards the center, like a burrito, and then tightly roll from bottom to top.

Cook the Dolmas:

  1. Line the bottom of a large pot with torn grape leaves to prevent burning. Place the rolled dolmas on top, layering them tightly. Pour in 1/2 quart of beef broth and 1 1/2 quarts of chicken broth. Cover and simmer for 45 minutes.

Make the Avgolemono Sauce:

  1. While the dolmas are simmering, whisk the 3 eggs for the sauce with salt. Heat the remaining 1/2 quart of chicken broth.
  2. Slowly drizzle a ladleful of the hot chicken broth into the whisked eggs, stirring constantly to temper them. Once tempered, pour the egg mixture into the remaining hot chicken broth and stir until thickened and smooth.

Serve:

  1. Serve the cooked dolmas hot, drizzled generously with the Avgolemono sauce. Enjoy!

Authentic Iraqi Dolma

This recipe guides you through making delicious, authentic Iraqi Dolma. Dolma are flavorful stuffed grape leaves and cabbage, a staple in Iraqi cuisine.

Ingredients

Filling:

  • 4-5 Onions
  • 1 lb Grape Leaves
  • 1 Cabbage
  • 1 1/2 cups Rice
  • 1 lb Ground Beef
  • 1/4 cup chopped Celery
  • 1 Tomato

Sauce:

  • 1 Onion
  • 1 can Tomato Sauce

Instructions

  1. Prepare the Vegetables: Boil the onions for 5 minutes until softened enough to open the layers. Blanch the grape leaves in boiling water for 2-3 minutes to soften them.

  2. Prepare the Filling: Rinse the rice and soak it briefly for 15 seconds. In a bowl, combine the ground beef, finely diced tomato, and finely diced onions. Add the rice, 1 tablespoon of salt, black pepper, your preferred spices, and a small amount of tomato sauce. Mix everything thoroughly.

  3. Stuff the Vegetables: Carefully separate the onion layers and fill each layer with the meat mixture. Similarly, place a small amount of the filling on each grape leaf and roll them up tightly.

  4. Assemble the Dolma: Line the bottom of a pot with any leftover cabbage leaves. Arrange the stuffed onions and grape leaves in the pot.

  5. Cook the Dolma: Prepare the sauce by sautéing a chopped onion in a pan, then adding the canned tomato sauce. Pour this sauce over the dolma in the pot. Add enough water to cover the dolma. Bring to a boil, then reduce heat and simmer until the dolma are cooked through and tender.

Wild Garlic Mustard & Red Dead Nettle Dolmas

These flavorful dolmas utilize foraged greens and a vibrant pesto for a unique and healthy dish. This recipe walks you through creating delicious dolmas filled with a fragrant quinoa and couscous mixture, accented with chopped dates and almonds.

Ingredients

  • 2 lbs garlic mustard leaves
  • 1 cup chopped red dead nettle
  • 1 Tbsp minced wild garlic (or onion)
  • 1/4 cup pine nuts
  • 1 Tbsp sesame seed oil
  • 1/4 cup pumpkin seeds
  • 1 cup uncooked couscous
  • 1 cup quinoa
  • 8 large pitted dates
  • 1/4 cup sliced almonds

Instructions

  1. Prepare the Garlic Mustard Leaves: Blanch or steam the garlic mustard leaves for about 2 minutes. Air dry, arranging them for easy wrapping as they dry.

  2. Prepare the Red Dead Nettle: Blanch the red dead nettle leaves and flowers for 1 minute, then chop.

  3. Make the Pesto: Combine the minced wild garlic (or onion), chopped red dead nettle, pine nuts, and sesame seed oil in a mortar and pestle. Grind into a pesto. Taste and add salt only if needed.

  4. Prepare the Grain Filling: Lightly toast the quinoa in a oiled pan. Add couscous and water, bring to a boil, then reduce heat and simmer until cooked through.

  5. Prepare the Dates and Almonds: Chop the dates and almonds.

  6. Combine Filling Ingredients: Once the quinoa and couscous are cooked, add the chopped dates, almonds, and 2-4 tablespoons of the pesto to the grain mixture. Allow to cool to room temperature until thickened.

  7. Assemble the Dolmas: Spoon the filling onto the garlic mustard leaves and wrap to form dolmas.

  8. Finishing Touches: Brush the dolmas with your favorite oil (e.g., lemon-infused olive oil) and add some zest (e.g., grapefruit zest). Serve and enjoy!

Delicious Lamb Dolma

This recipe guides you through making flavorful lamb dolma. We’ll cover preparing a rich stuffing, cooking tender lamb ribs, and assembling the dolma for a delicious, satisfying meal.

Ingredients

Stuffing:

  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon allspice
  • 1 teaspoon curry
  • 1 teaspoon turmeric
  • 1 teaspoon citric acid
  • 1/4 teaspoon chili powder
  • 1 cup olive oil
  • 1/2 cup pomegranate molasses
  • 1 tablespoon salt
  • 2 tablespoons dry mint
  • 2 teaspoons Nescafé instant coffee
  • 1 teaspoon sugar
  • 3 tablespoons red hot pepper paste
  • 1 teaspoon dill
  • 3 cups washed rice
  • 4 diced tomatoes
  • 1 cup parsley

Lamb Ribs:

  • Lamb ribs (amount to your preference)
  • Oil
  • Spices (as desired for lamb)
  • Hot water

Instructions

Step 1: Prepare the Stuffing

Combine all stuffing ingredients in a bowl and mix thoroughly. This flavorful mixture will be used to fill the dolma.

Step 2: Cook the Lamb Ribs

Season the lamb ribs with oil and your preferred spices. Brown the ribs, then add hot water and cook for 30 minutes. This creates a flavorful broth that will be used later in cooking the dolma.

Step 3: Assemble and Cook the Dolma

Begin filling your dolma leaves (grape leaves or other suitable leaves) with the prepared stuffing. Arrange the filled dolma in a pot. Once assembled, add the lamb ribs and 2 cups of the lamb broth to the pot. Cook over medium heat for 2 hours, or until the dolma are tender.

Step 4: Serve and Enjoy!

Your delicious lamb dolma is ready to be served. Enjoy!

Stuffed Ridge Gourd with Paneer (Niramish Jhinger Dolma)

This recipe provides a step-by-step guide to creating a delicious and flavorful vegetarian dish: Stuffed Ridge Gourd with Paneer, also known as Niramish Jhinger Dolma. This dish features tender ridge gourd bowls filled with a spiced paneer mixture and simmered in a rich and aromatic gravy.

Ingredients

  • 3 ridge gourds
  • 250 gms paneer (store-bought or homemade)
  • 8-10 almonds (soaked, peeled, and made into a paste)
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • 1 teaspoon garam masala powder
  • 1 heaped teaspoon turmeric powder
  • 1 heaped teaspoon cumin powder
  • 1 tablespoon tomato puree
  • 1/4 teaspoon fresh cream
  • 3-4 green chilies or 1 teaspoon red chili powder
  • 1/2 teaspoon grated ginger
  • 1/2 + 2 tablespoons oil for cooking
  • Salt to taste
  • 1/4 teaspoon kalojeera/kalounji/nigella seeds

Instructions

  1. Prepare the Ridge Gourd: Peel and scrape the ridges from the ridge gourds. Cut them into 5 cm slices. Carefully scoop out the inner flesh, creating bowls, but leave a thin layer at the bottom.
  2. Make the Stuffing: Blend the scooped-out ridge gourd flesh in a blender. In a pan, heat oil and stir-fry the scraped ridge gourd pieces. Remove and set aside. In the same pan, add the blended flesh, paneer, salt, turmeric powder, and chopped chilies (or chili powder). Cook for a few minutes and remove from heat to cool.
  3. Stuff the Gourds: Fill each ridge gourd bowl with the prepared paneer stuffing.
  4. Prepare the Gravy: In the same pan, heat oil and add kalojeera. Once it splutters, add tomato puree, grated ginger, almond paste, turmeric powder, cumin powder, green chilies (if using), and salt. Add ¼ cup of water and cook until the oil separates from the sides of the pan.
  5. Cook the Stuffed Gourds: Add water to the masala and gently place the stuffed ridge gourds in the pan. Cook until the ridge gourds are tender, adding more water if needed to achieve desired consistency.
  6. Finish and Serve: Stir in fresh cream and kasuri methi. Serve hot with steamed rice.

Prawn Stuffed Pointed Gourd (Chingri Potoler Dolma)

This recipe guides you through creating a delicious and aromatic Bengali dish, Prawn Stuffed Pointed Gourd, also known as Chingri Potoler Dolma. Pointed gourds are hollowed out and filled with a flavorful prawn stuffing, then simmered in a rich and spicy gravy. This dish pairs perfectly with hot steamed rice.

Ingredients

For the Pointed Gourds:

  • 500 gms Pointed Gourd (Parwal)

For the Prawn Filling:

  • 300 gms Prawns, peeled and finely ground
  • 2 Onions, finely chopped
  • 2 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1 tbsp Green chili paste
  • 2 tbsp Cumin powder
  • 1 tbsp Coriander powder
  • 1 tsp Red chili powder
  • 1 tbsp Kashmiri red chili powder
  • 1 tbsp Turmeric powder
  • Pulp and seeds of the Parwals
  • 1 tbsp Cashew nut paste
  • 1 tbsp Poppy seed paste
  • 1 tbsp Curd
  • 1 tbsp Chopped cashews and raisins
  • 150 gms Mustard oil
  • 1/2 tsp Asafoetida (Hing)
  • 1 tsp Cumin seeds
  • 2 Bay leaves
  • 2 Green cardamoms
  • 2 Cinnamon sticks
  • 2 large Tomatoes, finely chopped
  • 1 tbsp Ghee
  • 1 tsp Garam masala powder
  • 1 tbsp Sugar
  • Salt to taste

Instructions

  1. Prepare the Pointed Gourds: Select large, straight pointed gourds. Lightly scrape the skin and cut off the wider end. Carefully scoop out the pulp and seeds using a spoon.

  2. Make the Pulp Paste: In a blender, combine the extracted pointed gourd pulp and seeds, cashew nuts, poppy seeds, and green chilies. Blend into a smooth paste.

  3. Prepare the Stuffing: Heat 1 tbsp oil in a pan. Sauté chopped onions for 2 minutes. Add the prawn paste and pointed gourd pulp paste. Incorporate cumin powder, red chili powder, ginger-garlic paste, turmeric powder, sugar, and salt. Fry until the raw smell disappears. Stir in chopped cashews and raisins. Remove from heat and set aside to cool.

  4. Stuff the Gourds: Once the filling has cooled, gently fill each pointed gourd with the prawn mixture.

  5. Lightly Fry the Stuffed Gourds: Heat oil in a pan and carefully fry the stuffed pointed gourds until lightly browned.

  6. Prepare the Gravy: In a pan, heat 3 tbsp oil. Add cumin seeds, asafoetida, green cardamom, cinnamon, and bay leaves. Sauté until fragrant. Add chopped tomatoes and fry for a few minutes. Add cumin powder, coriander powder, red chili powder, Kashmiri red chili powder, ginger-garlic paste, turmeric powder, and salt. Mix well and fry until the raw smell disappears. Stir in whipped curd and then the cashew-poppy seed paste and sugar.

  7. Simmer the Stuffed Gourds in Gravy: Gently add the fried pointed gourds to the gravy. Pour in 1 cup of warm water and mix carefully. Simmer for a few minutes. Add ghee and garam masala powder, mix well, and remove from heat. Serve hot with steamed rice.

Delicious Stuffed Grape Leaves (Dolmas)

This recipe guides you through making delicious stuffed grape leaves, also known as dolmas. Follow these steps to create a flavorful and satisfying dish.

Ingredients

  • Approximately 100 grape leaves (canned)
  • 2 cups Uncle Ben’s rice
  • 1 1/2 cups ground lamb or beef
  • 2 tablespoons vegetable oil
  • 1 tablespoon salt and pepper
  • 1 tablespoon allspice
  • 1/2 tablespoon dried mint
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1/4 cup fresh lemon juice
  • 1 can tomato sauce
  • 1 tablespoon pomegranate molasses

Instructions

1. Prepare the Stuffing: Wash the rice thoroughly. In a bowl, combine the ground meat, washed rice, vegetable oil, salt, pepper, allspice, and dried mint. Mix well.

2. Prepare the Grape Leaves: Remove the grape leaves from the jar. Rinse them thoroughly and drain. Cover the leaves with hot water until they become pliable and softened. Drain the leaves again.

3. Stuff the Grape Leaves: Place approximately 1 tablespoon of the meat and rice stuffing in the center of each grape leaf, on the rough side. Fold the sides of the leaf horizontally over the stuffing, then fold the top and bottom over the filling. Roll tightly to form a small, cigar-shaped roll.

4. Cook the Dolmas: Arrange the stuffed grape leaves side by side in a pot. Pour the olive oil, chicken broth, and tomato sauce over the rolls. Place a plate on top of the dolmas to prevent them from unrolling during cooking. Bring the liquid to a boil, then reduce the heat to low and simmer for one hour.

5. Add Finishing Touches: After the dolmas have simmered for an hour, add the lemon juice and pomegranate molasses. Continue cooking for another 10 minutes.

6. Serve: Remove the pot from the heat and let it rest for at least 10 minutes before serving. For a beautiful presentation, carefully invert the pot onto a serving dish.

Armenian Stuffed Grape Leaves (Dolma)

This recipe guides you through making delicious Armenian Tolma, also known as Dolma. This dish features tender grape leaves stuffed with a savory mixture of ground beef, rice, and herbs.

Ingredients

For the Grape Leaves:

  • 40-50 fresh or salted grape leaves
  • 500ml water

For the Filling:

  • 500-600g ground beef
  • 1 cup rice
  • 1 onion, finely chopped
  • 1 ½ cups chopped fresh herbs (coriander, rosemary, parsley)
  • ½ cup tomato paste
  • Small bunch of fresh basil, mint, dill, and cilantro, chopped
  • 1 ½ tomatoes, sliced
  • 1 tsp black pepper
  • 1 tbsp red pepper flakes (optional)
  • 1 tbsp paprika
  • ¼ cup dried basil
  • 2 tbsp salt

Instructions

  1. Prepare the Grape Leaves: Place the grape leaves in a bowl, pour boiling water over them, and let them soak for 5-7 minutes to soften. Drain the leaves in a colander and gently remove any excess water.

  2. Make the Filling: In a large bowl, combine the ground beef, chopped onion, rice, chopped fresh herbs, tomato paste, salt, black pepper, red pepper flakes (if using), paprika, and dried basil. Mix thoroughly.

  3. Stuff the Grape Leaves: Lay a grape leaf shiny-side down on a flat surface with the vein side up. Place a small amount of the filling mixture in the center of the leaf. Fold the top edges of the leaf over the filling, then fold in the sides and roll tightly into a tube.

  4. Arrange and Cook: Line the bottom of a heavy-bottomed pot with the sliced tomatoes. Arrange the stuffed grape leaves snugly on top of the tomatoes. Pour enough water into the pot to cover the dolmas.

  5. Simmer: Bring the water to a simmer, then reduce the heat to low, cover the pot, and cook for 30-40 minutes, or until the rice is cooked and the dolmas are tender.

Vegetarian Iraqi Dolma (Yaprakh)

This recipe guides you through making delicious vegetarian Iraqi Dolma, also known as Yaprakh. This dish features tender grape leaves stuffed with a flavorful rice and vegetable mixture, simmered to perfection.

Ingredients

  • Grape leaves: Fresh or preserved
  • Rice: (e.g., 3 cups)
  • Onion: 1 medium, chopped
  • Potato: 1 medium, chopped
  • Celery: 1-2 stalks, chopped
  • Tomato: 2-3 medium
  • Chickpeas: (Optional)
  • Broad beans: (Fava beans)
  • Olive oil
  • Lemon juice
  • Spices: Curry powder, cumin, turmeric, black pepper, cardamom, salt, garlic powder
  • Fresh dill: (Optional)

Instructions

1. Prepare the Filling: Combine the chopped onion, potato, and celery with the rice. Add the spices (curry powder, cumin, turmeric, black pepper, cardamom, salt, and garlic powder), lemon juice, and chickpeas (if using). Mix well.

2. Blend the Tomatoes: Peel and blend the tomatoes with a little water until smooth. Add this tomato liquid to the rice mixture. Finally, add about 5 tablespoons of olive oil to the mixture and mix thoroughly.

3. Stuff the Grape Leaves: Lay a grape leaf flat, vein-side up. Place a spoonful of the rice mixture in the center of the leaf, near the stem. Fold the sides of the leaf inward and then roll it up tightly from the stem end to the tip, creating a small parcel. Repeat with the remaining leaves and filling.

4. Arrange and Simmer: Place a layer of broad beans at the bottom of a pot. Arrange the stuffed grape leaves on top, packing them snugly. In a separate bowl, whisk together a small amount of tomato puree or paste, a pinch of the spices used in the filling (excluding salt), and a drizzle of olive oil with 1 large glass of water. Pour this mixture over the dolmas. The liquid should almost cover the dolmas.

5. Cook: Bring the pot to a simmer over medium heat, then reduce the heat to low, cover, and cook for approximately 1-1.5 hours, or until the rice is cooked through and the dolmas are tender.

Serve hot and enjoy your homemade Vegetarian Iraqi Dolma!

Delicious Arabian Dolma

This recipe provides a simplified guide to making delicious Arabian Dolma. Dolma are stuffed grape leaves, onions, or peppers, filled with a flavorful rice and meat mixture. Follow these steps to create this savory dish.

Ingredients

For the rice mixture:

  • Rice
  • Water
  • Tamarind Paste
  • Salt
  • Ground Meat (optional)
  • Grape Leaves, Onions, or Peppers (for stuffing)

Instructions

  1. Prepare the Rice: Rinse the rice and soak it in water for 20 minutes. Drain the water completely after soaking, leaving only the softened rice.

  2. Prepare the Filling: In a bowl, combine the soaked rice, a small amount of tamarind paste, 2 teaspoons of salt, and optionally, ground meat (if using). Mix thoroughly.

  3. Stuff and Fold: Carefully stuff the rice mixture into the grape leaves, onions, or peppers. If using grape leaves, fold them like egg rolls, optionally placing a small amount of meat at the bottom of each leaf before filling.

  4. Cook: Cook the stuffed dolmas for 2 hours. (Cooking method not specified in original recipe, but typically simmered in a flavorful broth).

  5. Enjoy: Serve and savor your delicious Arabian Dolma!

History of Dolma

Dolma, meaning “to be stuffed” in Turkish, boasts a rich and complex history spanning various cultures and centuries. While its precise origins remain somewhat debated, it’s widely accepted that dolma emerged within the vast Ottoman Empire. The Ottoman kitchen, known for its diverse influences, likely adopted and adapted earlier forms of stuffed vegetables from various regions under its rule.

Ancient roots can be traced back to Mesopotamia, with evidence suggesting stuffed vegetables were prepared there as early as the first millennium BC. As the Ottoman Empire expanded, dolma variations appeared across its territories, incorporating local ingredients and culinary traditions. From the Balkans to the Middle East and North Africa, dolma took on new forms, utilizing ingredients like grape leaves, cabbage, zucchini, and eggplant.

The Ottoman palace kitchens played a significant role in refining and popularizing dolma. Elaborate recipes utilizing delicate spices and luxurious ingredients were developed for the Sultan and his court. These opulent versions likely influenced the dolma we know today, adding to its sophisticated image.

Over time, dolma migrated beyond the Ottoman borders, spreading through trade routes and cultural exchanges. It became a beloved dish in numerous cuisines, including Greek, Armenian, Azerbaijani, and Iranian, with each region adding its unique touch to the preparation and flavor profile. Today, dolma stands as a testament to culinary fusion, showcasing the beautiful evolution of a dish across time and cultures.

Nutritional Content and Benefits of Dolma

Dolmas, those delectable stuffed grape or cabbage leaves, offer more than just a burst of flavor. They also pack a nutritional punch, varying slightly based on the specific ingredients used. Generally, dolmas are a good source of vitamins, including vitamin A, vitamin C, and vitamin K. They also provide minerals such as potassium and iron.

The filling, often containing rice and/or meat, contributes carbohydrates and protein. Vegetarian versions, using lentils or other legumes instead of meat, offer a plant-based protein source and are often lower in fat. The grape or cabbage leaves themselves contribute fiber, which aids in digestion.

One of the key benefits of dolmas lies in their potential antioxidant properties. Ingredients like grape leaves and herbs often contain compounds that help protect the body against cell damage. Furthermore, dolmas can be a relatively low-calorie dish, particularly when prepared with lean meats and minimal added fats. This makes them a potentially healthy option for those watching their calorie intake.

It’s important to note that the nutritional profile of dolmas can change depending on the specific recipe. For instance, dolmas made with large amounts of oil or rich sauces will naturally be higher in fat and calories. Therefore, opting for lighter preparations and mindful portion sizes can help maximize the nutritional benefits of this versatile dish.

Tips for Choosing Quality Grape Leaves

Selecting the right grape leaves is crucial for delicious dolmas. Look for leaves that are tender, pliable, and a vibrant light green color. Avoid leaves that are brittle, dry, or have brown spots, as these indicate age and a tougher texture.

If using jarred leaves, ensure they’re packed in a brine solution. Check the label and choose leaves preserved in grape juice or a mild vinegar brine for the best flavor. Rinse them thoroughly under cold water before using to remove excess salt or brine.

For fresh leaves, select young, small to medium-sized leaves. They’ll be more tender and easier to work with than larger, mature leaves. If you’re harvesting your own, pick them in the spring or early summer when they’re at their peak.

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