Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, stuffed vine leaves rolls (dolmeh). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

These dolmeh are based on the Persian version in honor of the fact it is almost Persian new year, plus the fact they are really delicious, full of Stuffing things like peppers, eggplant/aubergine or cabbage are also pretty common. I was in the mood for stuffed grape leaves, though, and these are certainly. how to make dolmeh at home in easy steps. Stuffed Vine Leaves Turkish Yaprak sarmasi recipe.

Stuffed vine leaves rolls (Dolmeh) is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Stuffed vine leaves rolls (Dolmeh) is something that I have loved my entire life. They are fine and they look wonderful.

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 cook that.

The ingredients needed to make Stuffed vine leaves rolls (Dolmeh):

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

This is an extremely popular, delicious, traditional Greek dish that you will love! Serve the stuffed vine leaves with yogurt, dill, mint, olive oil and freshly ground pepper. 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.

Steps 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

Dolmades (stuffed vine/ grape leaves) often come canned at the supermarket. But nothing compares to homemade dolmades, which are far superior in quality and taste and really easy to make with this detailed step by step recipe. Check out the prep photos below as well! Dolmades is a Greek mezze dish of vine leaves stuffed with herby and lemony rice. Rinse the vine leaves in plenty of water and dry them on a clean kitchen towel.

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