🫒 Arabic Dolma Recipe (Stuffed Grape Leaves)
📝 Ingredients
For the stuffing:
-
1 cup short-grain rice (soaked for 20 minutes and drained)
-
1 medium onion (finely chopped)
-
2 medium tomatoes (finely chopped)
-
1/4 cup chopped parsley
-
1/4 cup chopped fresh mint (or 1 tbsp dried mint)
-
2 tbsp tomato paste
-
1/4 cup olive oil
-
Juice of 1 lemon
-
1 tsp salt
-
1/2 tsp black pepper
-
1/2 tsp allspice
-
Optional: 1/2 tsp cinnamon or 1/2 tsp pomegranate molasses
Other:
-
1 jar grape leaves in brine (rinsed and stems trimmed)
-
2–3 garlic cloves (sliced)
-
2 tbsp olive oil (for drizzling)
-
Juice of 1 lemon (for cooking liquid)
-
2 cups water or vegetable broth
👩🍳 Instructions
1. Prepare the leaves:
-
If using jarred grape leaves, rinse them well in warm water to remove excess brine. Soften by blanching in hot water for 2–3 minutes, then drain.
2. Make the stuffing:
-
In a large bowl, mix together the rice, chopped vegetables, herbs, tomato paste, olive oil, lemon juice, and spices.
3. Stuff the leaves:
-
Lay a grape leaf shiny side down. Place 1–2 tsp of filling (depending on leaf size) near the stem end.
-
Fold in the sides and roll tightly (like a small cigar). Repeat until all filling is used.
4. Layer and cook:
-
Line the bottom of a large pot with leftover or torn grape leaves to prevent burning.
-
Place garlic slices on the bottom.
-
Arrange the rolled dolmas tightly in layers.
-
Pour lemon juice, olive oil, and water (or broth) over them. Place a plate on top to weigh them down.
5. Cook:
-
Bring to a simmer, cover, and cook on low heat for 45–60 minutes until rice is fully cooked and leaves are tender.
6. Serve:
-
Let them cool slightly. Serve warm or cold with a side of yogurt or tzatziki.
📝 Notes:
-
Some Arabic versions include stuffing with ground lamb or beef — just mix about 250g (½ lb) of ground meat into the rice filling.
-
A popular Iraqi version (called Dolma Bagilla) uses a mix of vegetables (onion shells, eggplant, zucchini) along with grape leaves.
0 Comments