Stuffed vine leaves (dolmas)
Stuffed vine leaves (dolmas)
Preparation: 1 hour. Cooking: 1 hour 8 minutes. Standing time: 25 minutes. Soaking: 30 minutes.
24 dolmas
Ingredients
- 24 large vine leaves in CEDAR pot
- 30 ml (2 tbsp.) Fresh lemon juice
- For the meat stuffing (for 12 dolmas):
- 10 ml (2 tsp.) Olive oil
- 1/2 small onion, chopped
- 10 ml (2 tsp.) Chopped garlic
- 2.5 ml (1/2 tsp) garam masala
- 125 ml (1/2 cup) long-grain white rice
- 180 ml (3/4 cup) vegetable broth
- 150 g (1/3 lb) lean ground beef
- 30 ml (2 tbsp.) Roasted pine nuts
- 15 ml (1 tbsp.) Chopped fresh mint
- Salt and pepper to taste
- For the veggie stuffing (for 12 dolmas):
- 10 ml (2 tsp.) Olive oil
- 1 small onion, chopped
- 10 ml (2 tsp.) Chopped garlic
- 2.5 ml (1/2 tsp) garam masala
- 1.25 ml (1/4 teaspoon) cumin
- 1 cup (250 ml) long-grain white rice
- 410 ml (1 and 2/3 cup) vegetable broth
- 15 ml (1 tbsp.) Chopped fresh mint
- 7.5 ml (1/2 tbsp) chopped fresh parsley
- 5 mL (1 tsp.) Chopped fresh dill
- Salt and pepper to taste
Preparation
- To watch a video of the preparation click here
- For the meat stuffing: In a saucepan, heat the oil over medium heat. Cook the onion and garlic for 1 to 2 minutes.
- Add the garam masala and continue cooking for 30 seconds, stirring.
- Add the rice and broth. Bring to a boil, then cover and simmer for 12 to 15 minutes over low heat, until all liquid is absorbed. The rice should still be slightly crunchy. Remove from the heat and let stand 5 minutes before stirring with a fork. Let cool in a bowl.
- Add the ground beef, pine nuts and mint to the bowl. Season with salt, pepper and stir.
- For the veggie stuffing: In a saucepan, heat the oil over medium heat. Cook the onion and garlic for 1 to 2 minutes.
- Add the garam masala and cumin. Continue cooking for 30 seconds while stirring.
- Add the rice and broth. Bring to a boil, then cover and simmer for 12 to 15 minutes over low heat, until all liquid is absorbed. The rice should still be slightly crunchy. Remove from the heat and let stand 5 minutes before stirring with a fork. Let cool in a bowl.
- Add the herbs to the bowl. Season with salt, pepper and stir.
- Rinse the grape leaves in cold water, then place them in a bowl of cold water. Soak for 30 minutes. Drain and pat dry with paper towels. Remove the stems from the vine leaves.
- Place a few grape leaves at a time on the work surface, shiny side down and point up. Place a little meat stuffing or veggie stuffing in the center of each sheet. Fold the sides of the leaves over the stuffing and roll up tightly. Repeat with the rest of the vine leaves and the stuffing.
- Place the stuffed grape leaves in a large saucepan, seamed below, pressing them together. Place a plate on the vine leaves to hold them in place. Cover with salted boiling water to the height of the plate. Bring to a boil, then simmer for 40 to 45 minutes on low heat.
- Remove the pan from the heat. Add the lemon juice and let stand 15 minutes before serving.
- Serve with labneh, olive oil and zaatar.
