Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, stuffed vine leaves rolls (dolmeh). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Stuffed vine leaves rolls (Dolmeh) is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Stuffed vine leaves rolls (Dolmeh) is something that I’ve loved my whole life.
Take one grape leaf at the time. First snip off the vine from the leaf with scissors. Roll the leaf closed bringing in the sides so that the rice mixture is sealed in.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have stuffed vine leaves rolls (dolmeh) using 11 ingredients and 22 steps. Here is how you cook it.
The ingredients needed to make Stuffed vine leaves rolls (Dolmeh):
- Get 100 g fresh and tender grape leaves or jar grape leaves
- Make ready 200 g ground beef or lamb
- Get 100 g onion
- Take Bunch fresh fragrant herbs (dill, mint, parsley, coriander, spring onion, chives)
- Make ready 4 tbsp yogurt
- Take 3 tbsp yellow split peas
- Prepare 10 tbsp cooked rice
- Take 8 tbsp olive oil
- Make ready 1 tsp salt
- Prepare 1 tsp turmeric
- Get 1/4 tsp white pepper
Stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma (from Turkish sarmak (wrap)). Meat dolmas are generally served warm, often with tahini or avgolemono. Keeping the dolmeh tight, but not pulling so hard that you rip the grape leaf, pull the left flap of the leaf over to the center. Repeat with the right flap of the leaf.
Steps to make Stuffed vine leaves rolls (Dolmeh):
- In a big bowl with ground meat, add grated onions, cooked yellow split peas, yogurt,cooked rice and spices and oil.1.
- 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.1. 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.1. 1.
- Take a big pot. place rolled leaves one by one in the pot.
- 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.1. You can serve dolmeh either warm or cold. I personally prefer cold ones. Nosh-e Jan1. 1. 1.
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Tightly roll the dolmeh into the top of the grape leaf, then place dolmeh into the oiled pot. Continue stuffing and rolling grape leaves until all the stuffing is used. Iran has several variants of stuffed grape leaves (dolmeh barg mo) from lightly sour, to sour as well as a sweet and sour version. Some are vegetarian, others made with meat. Some are flavoured with herbs, others with spices. some are made with rice, others with bulghur or a mixture of the two.
So that’s going to wrap this up with this special food stuffed vine leaves rolls (dolmeh) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
