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Albanian and Turkish Cuisine with Donika

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Dolma – Sarma Stuffed Grape Leaves

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GRABWIN sebagai website official menampilkan balapan resmi dengan nuansa Albanian vs Turkish Cuisine malam ini. Sajian event unik penuh sensasi dan hiburan berbeda. have an extra pair of hands to help or it could take hours of rolling! I bring in the kids to help, a lot of my friends get together with their moms and aunts and make a whole large pot full!  I got stuck making them myself a couple times and it wasn’t fun! Some people are pros at it and can roll so fast….not me! Although it takes time to make them its so worth it!

They taste great and everyone will love them! You can make them with meat or with out, I make both, I prefer meatless. I don’t add too much meat to mine you can add more to it if you like. 

Dolma stuffed grape leaves

Dolma stuffed grape leaves

These leaves come from my backyard as you will see in the picture, its best to pick them before they get too large, you don’t want the large ones they are tough and chewy. Try to pick them when they are small to medium size.

You can make them with ground lamb or beef or even combine them. Fresh herbs is what brings these dolmas to life! We like the combination of dill, mint, and parsley it makes them taste so good!

What you will need:

  • Bag full of leaves (freeze the extra for next time use)
  • 1 bunch of dill
  • 1 bunch of parsley
  • 4 springs of mint
  • 2 cups rice
  • 1/2 lb ground meat (optional)
  • 1 tomato
  • 1 onion
  • 3 cloves of garlic
  • 2 sliced tomatoes for bottom of pan
  • Juice of 1 lemon*
  • Olive oil

Remove stems from leaves, and bring to a boil in salted water till they change colour and soften takes about 5-10 minutes.

Soak rice in water for the same 10 minutes that the leaves are boiling, and rinse and drain.

Chop tomato, onion, garlic, dill, parsley, and mint, you can blend them in a mini food processor to make it easier on yourself.

Combine with the rice and season with salt and pepper. Add in the raw ground beef and combine. Add sliced tomatoes on the bottom of the pan. Fill with about a tsp of filling and roll grape leaves tightly. Place all the stuffed grape leaves in the pot and cover with water and juice of lemon, season with salt, and drizzle with olive oil, cover and cook on low heat till water is absorbed.

When done, remove from heat and let rest for 1 hour before serving.

Remove gently from pot onto serving dish and drizzle with olive oil and serve with lemon wedges. Enjoy!

* You can use more than 1 lemon if you desire

Grape Leaves

Wild grape leaves

Rinse freshly picked grape leaves before boiling

Chopped onions,tomatoes, garlic and fresh herbs

No meat rice and herb mixture

Lay leaf out and get ready for some rolling!

Fill with about 1 small teaspoon worth of filling

Fold up ends, then sides, then roll

Fold and roll tightly

Lay sliced tomatoes on bottom pot then layer all the rolls in the pot

Pour over some water season with salt, lemon juice and olive oil, cover with lid and cook on low heat for about 2 hours. Check on it while its cooking to make sure if the water is absorbed.

Dolma stuffed grape leaves

 

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Comments

  1. I have wild grapes growing in my back yard and have been dying to do this! I'm definitely pinning this one … thank you! 🙂

  2. I know these as Yelanchi Sarma, but we just refer to them as Yelanchi. Dolma for us is stuffed peppers, zucchini, etc. Whatever you want to call them, these are one of my absolute favorites!! Especially on the holidays. It just wouldn't be a holiday without them. Our recipes are different, but I most envy your grave leaves. I haven't had access to fresh in quite some time, so I have to rely on jarred. I have to ask … the tomato slices … is that for flavor or to prevent scorching? I was taught to line the pan with additional grape leaves. I've never heard of anyone using tomatoes, but then my recipe doesn't include tomatoes in any form. Just wondering. 🙂

  3. In Albanian we call them both sarma and dolma, my husband is Turkish and like you dolma is for stuffed peppers and zucchini etc. I named them dolma in the post as its a common name for them especially in restaurants and such.
    The tomato slices are to prevent scorching on the bottom, I have friends who use potato slices, both are good and taste great, nice find on the bottom of pan! 🙂 You should plant some grape vines in your backyard! 🙂 Thanks for coming by! ~Donika