Dolmas or Stuffed Grape Leaves, tradition and travel
Food creates memories and culture and brings homes happy meals even when the inspiration might be a little waning. Grape leaves or Dolmas are a summer tradition in my house. We have grape vines that grow completely unwieldy in the yard, they do produce grapes and the leaves are a bonus.
Beautiful fresh grape leaves make dolmas or stuffed grape leaves. They are a labor of love. However, a large batch keeps well, they also make a great gift.
If you cannot make a large batch, use a smaller pan, as the layering process is important for the leaves.
What exactly are Dolmas?
Dolma is a meze made by stuffing and steaming grape leaves. The stuffing is usually, rice flavored with herbs, onions, nuts, raisins and sometimes meat. The filling wrapped in these grape leaf packages and steamed until they are moist and flavorful. A perfect addition to a meze platter with hummus and labneh. For more variety consider a summer salad like this.
These dolmas are inspired by Suvir Saran’s Masala farm.
After making them many time, I have morphed into my own version.
I add meat or chopped mushrooms depending on what I have around. Both versions work well.
Some of my tips for these grape leaves
- Use fresh grape leaves, they are easy enough to forage in the Hudson Valley region.
- Use medium sized leaves as they tend to be tender.
- Do not cook the rice used for stuffing completely. The par cooked rice cooks and expands when steamed. This makes for plump grape leaves.
- A smaller pot is also a good idea. This allows you to fit the leaves and layer them snugly.
- Allow yourself a good two hours to peacefully make a batch of about 40 grape leaves.
Dolmas or Stuffed Grape Leaves
Stuffed grape leaves or dolmas, a summer fall tradition in our household.
Ingredients
- 3 tablespoons olive oil
- 1 medium sized onion, finely diced
- 2 cloves garlic, minced
- 3/4 cup ground lamb or finely chopped mushrooms
- 3/4 cup basmati rice
- 1 teaspoon salt
- 1 stick cinnamon
- 3/4 cup finely chopped herbs (mixture mint, parsley and cilantro)
- 1/4 cup finely chopped beet greens
- 2 tablespoons pine nuts
- 2 tablespoons raisins or craisins
- 40 to 50 medium sized grape leaves
- 1/4 cup olive oil
- Lime and lemon slices
For the fillingFor the leavesTo assemble and serveInstructions
- Heat the oil and saute the onions and garlic for about 5 minutes until the onions are soft and translucent.
- Add in the ground lamb or mushrooms and saute for another 10 minutes.
- Add in the rice, salt and cinnamon stick and mix well. Add in 3/5 cup water and cover and cook the rice for 10 minutes.
- Stir in the herbs and beet green and mix in and let the rice rest covered.
- To assemble and prepare the leaves, prepare a medium sized stocking and steaming pot, with a tight fitting lid. I use an 8 inch pot, that comfortably allows me to make the 40 leaves in 3 stacking layers. Grease the bottom of the pot with some olive oil.
- Heat a pot of water and leave it simmer. I dunk in a fresh grape leaf for about 30 seconds to soften it. Dry the leaf and place on a working surface.
- Add in about 1 and 1/2 tablespoons of the rice filling in the center of the leaf, fold the edges of the bottom, and roll the leaf and tuck in the top, it should be a tight fairly well wrapped package.
- Continue all the leaves this way, carefully aligning the bottom to ensure a nice snug fit and then drizzle with a little olive oil and add the second layer and the third.
- Add 1/4 cup of water and cover and cook the leaves on low for about 15 minutes.
- Drizzle with the remaining olive oil and let the leaves rest for about 1 hour before serving.
- To serve, squeeze some lemon or lime juice and serve with extra lemon.