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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, stuffed vine leaves rolls (dolmeh). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stuffed vine leaves rolls (Dolmeh) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Stuffed vine leaves rolls (Dolmeh) is something that I have loved my whole life. They’re fine and they look fantastic.

Greek Dolmades - Stuffed Vine Leaves Stuffed Grape Leaves/Dolmeh/Dolma/دلمه /دلمه برگ مو. One of the best summer recipes !

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

The ingredients needed to make Stuffed vine leaves rolls (Dolmeh):
  1. Make ready 100 g fresh and tender grape leaves or jar grape leaves
  2. Prepare 200 g ground beef or lamb
  3. Prepare 100 g onion
  4. Take Bunch fresh fragrant herbs (dill, mint, parsley, coriander, spring onion, chives)
  5. Make ready 4 tbsp yogurt
  6. Get 3 tbsp yellow split peas
  7. Take 10 tbsp cooked rice
  8. Get 8 tbsp olive oil
  9. Make ready 1 tsp salt
  10. Prepare 1 tsp turmeric
  11. Make ready 1/4 tsp white pepper

I was in the mood for stuffed grape leaves, though, and these are certainly. Stuffed grape leaves are very popular in the Middle Eastern and Mediterranean cuisine. Persian grape leaves are usually stuffed with ground beef and rice. Some people like to place a dish on top of the dolmeh to keep them from opening.

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

It's important that the dolmehs are closely packed to each other. Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh. 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.

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