Aromatic grape leaf rolls stuffed with rice and herbs are a classic of Turkish and Greek cuisine. The mixture of rice, onion, fresh mint, and dill drizzled with olive oil and lemon juice creates a refreshing filling. Each leaf is carefully wrapped, tightly arranged in a pot, and simmered until tender. Served cold as a meze with yogurt - perfect for hot days.
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Blanch the grape leaves for 2 minutes, then drain.
Chop the onion finely, sauté in olive oil until soft.
Rinse the rice, add it to the onion with 100ml of water, and cook for 5 minutes.
Add chopped herbs to the rice and season.
On each leaf, place a tablespoon of filling, fold the sides, and roll tightly.
We arrange the dolmades tightly in the pot, layering with slices of lemon.
Pour with water mixed with oil and sugar, press down with a plate.
Simmer on low heat for 45 minutes. Let cool in the pot and serve cold.
Dolma is a traditional dish that has its roots in Middle Eastern cuisines and is popular in many countries, including Greece and Turkey. In different regions, you can find various versions of dolma that differ in the filling ingredients.
Dolma is best served on a large platter, garnished with fresh herbs, with natural yogurt arranged alongside as a side. Serve chilled to enhance the refreshing flavor, and small tapas plates are perfect for this.
Leftover dolma is best stored in an airtight container in the refrigerator for 3-4 days. They can also be frozen for longer storage, and before serving, it's best to heat them in the oven or steam them to preserve their tenderness.
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Czy mogę użyć mleka kokosowego zamiast zwykłego mleka?
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