Dolma | Lamb and Fresh Grape Leaves Rolls

Dolma (Ottoman Turkish: طوٓلمه‎) is a family of stuffed dishes typical in Mediterranean cuisine and surrounding regions including the Balkans, the South Caucasus, Central Asia, and the Middle East. Stuffed with lamb and rice grape leaves is one of the versions. Try making it at home with fresh grape leaves if you like dolma. During the season, they are available at Mediterranian grocery shops. If not, drive to the closest winery and ask permission to pick some leaves.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash fresh grape leaves and place them in a deep dish. Bring 3-4 cups of water to boiling and pour it over the grape leaves. Let them blanch for 10 minutes, submerged. Strain the liquid, let them cool down to room temperature, remove stems.

Step 2

Meanwhile, preheat the oven to 300F and measure all the ingredients. Finely chop lamb using your favorite method. Transfer the lamb into a bowl.

Step 3

Wash and finely chop the herbs and garlic and add them to the lamb.

Step 4

Add the stock and dry rice, mix everything well, and knead the mixture using your hands for about 5 minutes.

Step 5

Roll dolma placing leaves smooth side down. Stuff each leaf with about 2 tsp of the lamb mixture, as shown in the pictures.

Step 6

Place the rolls into a deep roasting dish, add enough stock to cover them, cover with a lid or foil, and cook in the oven for an hour.

Step 7

Serve hot or warm 10-12 rolls per person if serving as a main dish. Dolma is often accompanied by herbed and garlicky yogurt to dip rolls.

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