Dolma

Background

"Dolma" is a term used in Middle Eastern, Mediterranean, and Balkan cuisines to describe a variety of stuffed dishes. The word itself is derived from the Turkish verb "dolmak," which means "to fill." Typically, the stuffing is composed of rice, minced meat, and various spices, but it can vary greatly depending on the region. Common ingredients for stuffing include currants, nuts, and spices like cinnamon and allspice. The wrapping may include grape leaves, cabbage leaves, or other vegetables like peppers and tomatoes. Dolma has been a part of culinary traditions for centuries, each culture bringing its unique twist to the dish.

Ingredients

• Grape Leaves - 1 jar (approximately 60 leaves)
• Rice - 1 cup
• Ground Beef - 250 grams
• Ground Lamb - 250 grams
• Onion - 1 large, finely chopped
• Pine Nuts - 1/4 cup
• Currants - 1/4 cup
• Olive Oil - 1/4 cup
• Lemon Juice - 1/4 cup
• Dill - 2 tablespoons, finely chopped
• Mint - 2 tablespoons, finely chopped
• Salt - to taste
• Black Pepper - to taste
• Cinnamon - 1/2 teaspoon
• Allspice - 1/2 teaspoon
• Tomato Paste - 2 tablespoons
• Water - 2 cups

Preparation

Prepare the Grape Leaves

Start by rinsing the grape leaves under cold water to remove any brine. This will help reduce the saltiness and ensure a milder flavor. After rinsing, place them in a large bowl and pour boiling water over them to soften them, then drain and pat dry.

Make the Stuffing

To make the stuffing, heat half of the olive oil in a pan over medium heat. Add the onion and sauté until softened. Add the pine nuts and stir until they are lightly toasted, which takes about 2-3 minutes. Next, add the ground beef and ground lamb, cooking until browned. Stir in the rice, currants, dill, mint, salt, black pepper, cinnamon, and allspice. Cook for another 2 minutes before removing from heat.

Stuffing the Grape Leaves

Lay each grape leaf shiny side down on a flat surface. Place a spoonful of the stuffing near the base of the leaf. Fold in the sides and roll the grape leaf tightly from the base to the tip, ensuring to enclose the stuffing. Repeat with the remaining leaves.

Cooking Process

In a large pot, place a layer of grape leaves at the bottom to prevent sticking. Arrange the rolled dolmas in the pot, seam side down. Mix the tomato paste with water and the remaining olive oil and pour over the dolmas. Add an additional cup of water to the pot. Place a heatproof plate on top of the dolmas to keep them submerged in the liquid. Bring the pot to a gentle simmer and cover. Cook for about 45-60 minutes, or until the rice is tender. It's helpful to use a cooking timer to ensure even cooking.

Serving Suggestions

Dolma is best enjoyed warm or at room temperature as an appetizer or main dish. Serve with a drizzle of lemon juice and a side of plain yogurt or tzatziki sauce for an added tang. If preparing a larger feast, dolma pairs wonderfully with dishes like hummus, tabbouleh, and fresh pita bread.