Stuffed vine leaves rolls (Dolmeh)
Stuffed vine leaves rolls (Dolmeh)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, stuffed vine leaves rolls (dolmeh). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Greek Dolmades - Stuffed Vine Leaves Stuffed Grape Leaves/Dolmeh/Dolma/دلمه /دلمه برگ مو. Stuffed grape leaves are very popular in the Middle Eastern and Mediterranean cuisine. Persian grape leaves are usually stuffed with ground beef and rice.

Stuffed vine leaves rolls (Dolmeh) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Stuffed vine leaves rolls (Dolmeh) is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have stuffed vine leaves rolls (dolmeh) using 11 ingredients and 22 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed vine leaves rolls (Dolmeh):
  1. Prepare fresh and tender grape leaves or jar grape leaves
  2. Prepare ground beef or lamb
  3. Take onion
  4. Take fresh fragrant herbs (dill, mint, parsley, coriander, spring onion, chives)
  5. Prepare yogurt
  6. Get yellow split peas
  7. Make ready cooked rice
  8. Make ready olive oil
  9. Make ready salt
  10. Take turmeric
  11. Make ready white pepper

Check out the prep photos below as well! In Persian, dolmeh means "stuffed" and is typically referred to stuffed grape leaves. Greeks call the same dish dolmades and Turkish use dolma. Place the rolled dolmeh in an oiled pot, seam side down.

Instructions to make Stuffed vine leaves rolls (Dolmeh):
  1. In a big bowl with ground meat, add grated onions, cooked yellow split peas, yogurt,cooked rice and spices and oil.
  4. In dolmeh, fragrant herbs are very important, especially mint and dill with powerful fragrant give gorgeous flavor to your food.Wash herbs. Chop finely all your herbs. Add them to the other ingredients. Mix well by hand.
  6. Now we are going to roll our dolmeh. First of all, if you use jar grape leaves, drain off brine and rinse them with cold water. If you use fresh tender grape leaves, bring water to boil and allow to cook leaves for 3-4 minutes. Cut off stems of leaves by knife or scissor. Take a leaf, and place 1 tbsp of stuffing in the center of a leaf. Give a roll, then fold bottoms in and go on with rolling it again. Repeat it with rest of your stuffing and leaves.
  11. Take a big pot. place rolled leaves one by one in the pot.
  12. Pour 300 ml cold water plus 3 tbsp olive oil. Place a small plate top of dolmeh. You do this to avoid of moving rolled leaves in the pot. Cover the pot and allow to cook on the medium heat for 40 minutes.
  14. You can serve dolmeh either warm or cold. I personally prefer cold ones. Nosh-e Jan
  21. Ingredients
  22. Ingredients

Greeks call the same dish dolmades and Turkish use dolma. Place the rolled dolmeh in an oiled pot, seam side down. You roll and roll until you are out of stuffing, layering the dolmeh on top of each other, layer. Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh. Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh.

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