Dolma

It’s Dolma in the Levant. In English, it’s stuffed grape leaves.

If you’re familiar with Greek food, Dolmas are the Middle Eastern version of the Dolmades.

 

Are you looking for fibre and low in calories, along with vitamins A and K?

Then, grape leaves will be your best friend.

Ditch the unhealthy, fried and sweet snacks to replace it with a Middle Eastern delight!

Main Ingredients	Quantity
Grape leaves	300 grams
Medium grain rice	250 grams
Finely chopped onion	1 piece
Chopped tomatoes	2 pieces
Chopped Parsley	1 tablespoon
Chopped mint	2 tablespoons
Pine nut	2 tablespoons (optional)
Olive oil	2 tablespoons
Lemon juice	4 tablespoons
Salt and pepper	To taste

Honestly, you could stuff the Dolma with whatever you like! You could spice it up with chilli powder or add some minced meat! But this is the simplest way to make it ⬇️

Part 1: Preparing the dolma

1. Remove grape leaves from the jar and rinse them under cold water to remove excess brine. 
2. In a mixing bowl, combine the rice, chopped onion, chopped tomatoes, parsley, mint, pine nuts (if using), olive oil, lemon juice, salt, and pepper. Mix well to combine all the ingredients.
3. Lay a grape leaf flat on a clean surface, vein side up, and trim off any tough stems. Place a small spoonful of the rice mixture (about 1 tablespoon) near the bottom of the leaf.
4. Fold the bottom of the leaf over the rice mixture, then fold the sides of the leaf inward, and roll it up tightly into a cylindrical shape.
5. Repeat this process with the remaining grape leaves and rice mixture until all the filling is used.

Part 2: Cooking the dolma

1. Arrange the stuffed grape leaves in a single layer in a large pot seam side down, packing them snugly together to prevent them from unravelling during cooking.
2. Pour enough water over the stuffed grape leaves to cover them completely. Place a heavy plate or lid on top of the dolma to keep them submerged in the water while cooking.
3. Bring the water to a boil, then reduce the heat to low and simmer the stuffed grape leaves for about 45 minutes to 1 hour, or until the rice is cooked and tender.

Once cooked, remove the dolma from the pot and let them cool slightly before serving. 

You can serve them warm or at room temperature, with a side of yogurt. Or some Baba Ganoush if you’re feeling fancy!

Enjoy your homemade snack!

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