Instant Pot Dolmas Recipe | Unstuffed Dolma Casserole (2024)

FAQs

Can you use any kind of grape leaves for dolmas? ›

Greek Dolmades made with fresh leaves are better than those made with canned ones, so it might be worth it to see if any grapes live near you. Wild grape leaves are perfectly good to use, and some species kick out huge leaves perfect for stuffing. What to stuff in your grape leaves? Really whatever you want.

Bring water to and boil. Add grape leave, approximately 12 leave at a time. Bring water just back to a boil; remove grape leaves immediately and plunge the leave into ice water. Drain and dry the leave with paper towels.

These dolmas are made with what may seem like a strange combination of spices, but this is a wonderful, delicate traditional Turkish dish with a twist. They are traditionally served chilled, but you can serve them warm if desired. Squeeze fresh lemon juice over them before serving.

Description. These flavor-packed grape leaves are stuffed with a tantalizing mixture of rice; meat; and loads of fresh herbs and warm spices, then cooked in a bright lemony broth.

However, in English, "dolmas" is often used as a more generic term to refer to stuffed grape leaves from any region, while "dolmades" is specifically used to refer to the Greek version of the dish.

Preparation: Blanch or steam fresh grape leaves briefly just to soften. Rinse canned or bottled grape leaves before use to remove brine flavor. Be careful when removing grape leaves from bottle or jar; they tear easily.

"The older, darker, and thicker leaves always remain a bit tough - no matter how long you cook them." In the kitchen, we unpack and separate the bounty, a few hundred grape leaves, hopefully enough for the entire year. The leaves that will be cooked immediately are placed in a large bowl and covered with boiling water.

Dolma is a healthful choice for several reasons, aligning closely with the principles of the Mediterranean diet, known for its heart-healthy and anti-inflammatory properties. Firstly, the primary ingredient, grape leaves, is rich in vitamins A, C, and E, as well as a good source of fiber and antioxidants.

Pick the medium-sized leaves that are 4- to 5-inches in size. They are more tender than the larger leaves, but stronger than the very small leaves and will hold more stuffing. Pick at the base of the stem, where it attaches to the vine.

Enjoy them cold, as a snack, or serve them warm with a dipping sauce – Tzatziki, lemon tahini (tahini, lemon juice & garlic - blended), or greek yogurt & fresh dill – for an iconic meze. They pair well with a dry white, like a Sauvignon Blanc.

What does Dolma mean in Greek? ›

Stuffed vegetable dishes have been a part of West Asian Cuisine for centuries. Recipes for stuffed eggplant have been found in Medieval Arabic cookbooks and, in Ancient Greek cuisine, fig leaves stuffed with sweetened cheese were called thrion. The word dolma, of Turkish origin, means "something stuffed" or "filled".

For a full Mediterranean spread, serve the dolmas with Greek yogurt or labne, homemade hummus, baba ganoush, easy lentil soup, a fresh loaf of bread, and a big Greek salad.

Simply heat them in a microwave or on the stovetop for a few minutes until they're warm and tender. The heat will enhance the flavors and make them even more enjoyable.

The history of stuffed grape leaves dates back to the Ottoman Empire, and the dish was celebrated in Greece, Turkey, and Iraq. Given the long and winding historical journey of stuffed grape leaves, there are countless recipes. Call us biased, but we prefer our very own.

I froze mine in advance in a plastic container, uncooked and layered with wax paper. Container is about 20x16x3 and held at least 120 rolls. I am very happy with how they hold up like this, and it didn't take up much space in the freezer at all.

Generally find edible grape leaves on wild vines. Cultivated vines for grapes are not used for their leaves, because they are not tender or as flavorful. The wild vines produce tender, thinner leaves that are right for stuffing, rolling, and cooking. Pick the right leaves.

When cooking, it's important to use the correct ingredients, which is why many people ask, which grape varieties are best for making dolmades? The Sultana grape, also known as the Thompson seedless, is best grape variety with edible leaves used in making dolmades.

Grape leaves are the large, flat leaves of the grape vine. In the preparation of dolmades, the grape leaves are typically blanched or boiled briefly to soften them, then stuffed with a mixture of rice, herbs, spices, and sometimes meat.

Without your own grape vine, there are many alternatives. Mediterranean delis sell preserved vine leaves but I prefer using silverbeet/chard, cabbage or cos lettuce leaves. Cos was a revelation! They're probably the best dolmades of them all.