Middle Eastern Stuffed Grape Leaves
Stuffed grape leaves, also referred to as dolma, are delicious little packets thatare often enjoyed as an appetizer at a Mediterranean restaurant or served asfinger food at home gatherings. The Arabic word “dolma” refers to somethingthat is stuffed. In this Middle Eastern dish, brined grape leaves are filled with alemony mixture of rice, garlic or onions, herbs, and spices. They are neatlyrolled and then simmered until cooked through and soft.
There are a few variations of this dish. Some recipes call for ground meat, suchas lamb or beef. Others call for chopped tomatoes. Some versions will includedried fruits or nuts, such as golden raisins and pine nuts. The spices and herbscan also differ by region. Parsley and mint seem to be common herbs, whilecumin is a common spice. There are some recipes that call for cinnamon. Onething is certain: different regions in the Middle East spice things different.
Young leaves from grape vines are the preferred leaf to use for dolma. Grapeleaves can be found in many markets in jars near the pickled products. If youcan’t find brined grape leaves, collard greens or Swiss chard are goodsubstitutes.
How to Make Stuffed Grape Leaves at Home
This is a basic recipe for vegetarian stuffed grape leaves. You can vary theingredients, as mentioned above.
Ingredients:
- 1/2 cup extra virgin olive oil, divided
- 1 medium onion, minced
- 4 cloves of garlic, minced
- 2 cups short grain white rice, rinsed well
- 1-3/4 cups vegetable broth, divided
- 1/2 cup fresh minced parsley leaves
- 1/4 cup fresh minced mint leaves
- 1 tsp ground cumin
- 6 tbsps freshly squeezed lemon juice, divided
- 1 tbsp lemon zest
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 1 jar of grape leaves
Instructions:
1. In a deep pot over medium heat, add 1/4 cup of the olive oil. Add the onionand garlic to the pot and sauté until soft. Add the rice to the pot and stir tocombine. Sauté for 1 minute. Add 3/4 cup of the broth and bring to a rollingsimmer. Immediately turn the heat down and cook the rice until it is still a littlehard (al dente), approximately 10 minutes. Remove the pot from the heat tocool.
2. Add the parsley, mint, cumin, 2 tablespoons of the lemon juice, lemon zest,salt, and pepper to the rice. Stir well to combine. Set this aside.
3. Bring a pot of water to a boil over high heat. Drain the grape leaves and trimany woody stems off. Place the leaves in the boiling water. Remove the pot fromthe heat and allow the leaves to soften for approximately 4 minutes. Drain andrinse the leaves under cold water to stop any further cooking. Pat the leaves drywith paper towels.
4. Place a grape leaf on a flat cutting board, shiny side down and vein side up.Place 2 tablespoons of rice filling at the stem end of the leaf. Fold the stem endup over the filling. Fold the edges of the leaf inward.Roll the leaf until it forms a cylindrical packet. (The rice will expand, so don’t rolltoo tightly). Repeat the process with the remaining leaves until all the filling isgone.
5. Rinse out your pot. Place the stuffed leaves in the bottom of the pot, seamside down. You may end up with 2 layers. Pour 1 cup of broth, 1/4 cup of extravirgin olive oil, and 1/4 cup of fresh lemon juice over the stuffed grape leaves.Place a heat proof plate, top face down, over the dolma.
6. Heat the pan on medium until the broth begins to simmer. Cover the pot andturn the heat down to low. Cook for approximately 35 minutes until the stuffedleaves are fork tender.
7. Serve warm or refrigerate and serve cold.
Where to Find the Best Stuffed Grape Leaves
To experience authentic Middle Eastern and Mediterranean cuisine right here inthe United States, you should visit the culturally diverse restaurants in the largecities. Pita Pita Mediterranean Grill is one of the bestPalestinian restaurants located in several locations around Chicago. The menufeatures Arabic favorites, such as stuffed grape leaves, hummus, falafel, andtabouleh. Stop in today for a flavor trip, or order online atyour convenience!
