How To make Dolmas with Lamb
1 lb Ground lamb
1 c Olive oil
3 tb Olive oil
1 c Finely chopped yellow onion
3 Finely chopped green onions
-(incl tops) 1/4 c Minced fresh parsley
2 tb Minced fresh mint
1/2 c Pine nuts
1 ts Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 Jar (16 oz) grape leaves
-packed in brine 3/4 c Freshly squeezed lemon juice
1 c Chicken broth
Several stems of fresh parsley Additional freshly squeezed lemon juice Grated or minced lemon zest for garnish Wash and drain the rice. Heat 3 Tbl olive oil in a skillet over medium-high heat. Add the yellow onion and saute until soft, but not brown, about 5 minutes. Add ground lamb and fry with onion till done. Transfer to mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, mint, pine nuts, cinnamon, allspice, salt, and pepper. Set aside. Rinse the grape leaves under running cold water to remove as much brine as possible; pat dry and stack on a plate. Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off and discard the tough stem end. Spoon about 1 Tbl of the rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling; fold both sides inward, lengthwise, and then tightly roll leaf toward pointed tip end to form a compact packet. Repeat with the remaining leaves and filling. Pour about 2 Tbl of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking. Arrange the stuffed leaves, seam side down and almost touching on top of the parsley, making as many layers as necessary. Drizzle the remaining 6 Tbl olive oil the lemon juice and 1/2 cup broth over the leaves. Top with a heat-resistant plate and weight with a heavy can to keep leaves from unwinding during cooking. Cover the pot bring to a gentle boil reduce the heat to low and cook until rice is tender about 1 hour. During cooking add a little heated liquid as needed to keep dolmas moist. Remove from the heat and cool in the pot. Sprinkle with lemon juice to taste garnish with lemon zest and serve at room temperature. Food & Wine RT [*] Category 6, Topic 10 Message 32 Mon Mar 16, 1992 R.TAULE [REETZ] at 02:36 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
How To make Dolmas with Lamb's Videos
Lamb & Rice Stuffed Grape Leaves - How to Make Dolmas
Learn how to make a Lamb & Rice Stuffed Grape Leaves recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Dolmas recipe!
Lamb Dolmades: Lamb and Rice Stuffed Grape Leaves
ντολμάδες με αρνάκι και ρύζι
Get this recipe on my website:
dimitrasdishes.com/recipes/dolmades-with-lamb-rice-grape-leaves-stuffed-with-lamb-and-rice
Makes 50-60 dolmades:
16 ounces grape leaves from a jar, rinsed, drained, and stems removed
3/4 cup olive oil
2 pounds ground lamb (or 1 pound ground lamb plus 1 pound ground beef)
1 cup rice, uncooked
1 onion, finely chopped
1 garlic clove, minced
16 ounces water or chicken broth
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon dried crushed oregano
1 teaspoon salt
freshly ground pepper to taste
1/2 cup freshly lemon juice
In a large mixing bowl, combine the ground meat, salt, pepper, herbs and mix well. Add the rice and mix until well combined.
Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to lay on bottom of pot.
Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem.
Fold the stem end of leaf over the filling. Fold the sides over and roll up snugly but not too tight. The rice will expand while cooking.
Repeat with all of the remaining grape leaves until your filling is done.
Layer half of the small and torn grape leaves to create a bed for the dolmades in a pot.
Place the dolmades seam side down and very close together over the bed of leaves. Season lightly with salt and pepper.
Pour the olive oil and lemon juice over the dolmades.
Place the remaining reserved small leaves over the dolmades.
Pour the water or chicken stock over the dolmades dolmades.
Place an inverted plate over the dolmades to weigh them down and to prevent them from moving around and opening while cooking.
Cover with lid and bring to a boil.
Reduce to simmer and cook about 40-60 minutes or until the rice is tender.
There will still be some liquid in the pot. Allow to cool for at least 30 minutes and the juices will be absorbed.
Plate and drizzle some olive oil over them. Serve with delicious tzatziki sauce.
Enjoy!
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Turkish Style Stuffed Eggplants and Peppers with Lamb - Kuru Dolma
Dolma means Stuffed in Turkish and there are countless kinds of dolma in Turkish cuisine, mainly referring to a family of stuffed dishes from Ottoman cuisine that can be served warm or cold. Some recipes contain meat, others vegetarian.
This one with dried vegetables and lamb ribs is the greatest of all dolma dishes, with its spicy, tangy notes from pomegranate and sumac and the incredible lamb flavor infused to the dolma. Dried eggplants, hot red peppers stuffed with bulgur and lamb mince and cooked with seared lamb ribs will give you an explosion of flavors.
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Ingredients:
• 200 g lamb or beef mince
• 200 g bulgur (1 cup)
• Dried eggplants and paprika peppers (30 – 40)
• 1 onion
• 6 cloves of garlic
• 3 tbsp chili paste
• ¼ cup pomegranate molasses
• 3 tsp chili flakes
• 4 tsp sumac
• 1 tsp black pepper
• 3 tsp salt
• 2 tbsp olive oil
• 500 g lamb / beef ribs on bones (optional)
#dolma #turkishdolma #stuffedvegetables
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Waraq Enab; A Palestinian Stuffed Grape Leaf
#waraq #enab #waraqenab #inab #warak #stuffedgrapeleaves #leaf #grape #stuffed #lamb #beef #palestinian #lebanese #syrian #food #traditional #levant #recipe #instructions #tutorial #comfort #food
Waraq Enab; A Palestinian Stuffed Grape Leaf
Greek Dolmades
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Stuffed Grape Leaves. Egyptian style/Mahshi/Dolma
The word dolma, of Turkish origin, means something stuffed.
The Arabic term for stuffed (mahshi)
in Greece, the word dolmades is used.
Fresh Grape leaves are the best, but when none available you can use the ones in the jar. Use young, good quality ones for the best result.
Since I am using Egyptian recipe(most of the time, no meat is used), I am going to use Egyptian rice.
Egyptian rice is a very short grain rice, grown in Egypt
It is not cooked the same way as medium or long grain rice.
When cooked, it is supposed to have a fluffy texture, not at all sticky.
Stuffed Grape Leaves/Mahshi/Dolma:
For the filling you will need:
1½ ground beef
1½ cups Egyptian rice( washed and soaked and drained) or Calrose
1 can/400g canned tomatoes
2 tbsp tomato paste
1 (1 lb) jar of Grape leaves(washed and dried
2 medium onions(chopped finely)
1 small bunch parsley(chopped)
1 small bunch dill (chopped)
1 small bunch mint(chopped)
1½ tbsp salt
1 tbsp black pepper
1 tbsp Anise seeds(ground)
1 tbsp melted Ghee
Also:
1½ cups of chicken stock
Juice from 1 lemon
Optional: 1½ lb lamb chops
1 tbsp Olive oil to brown them.
Yogurt sauce:
5 tbsp plain yogurt
2 tbsp sour cream
4 garlic cloves minced
1 tbsp chopped dill
1 tbsp chopped chives
1 tbsp lemon juice
salt and pepper to taste
Cooking time: 30-45 minutes, depending on the size of your Stuffed grape leaves.
Enjoy!
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Nastassja:)
#NastassjaCanCook #stuffed grape leaves