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Yaprak dolma
Yaprak dolma
Yaprak dolma is a popular dish in Turkish, Azerbaijani and Middle Eastern cuisines. It consists of grape leaves stuffed with a mixture of rice, pine nuts, herbs, and sometimes ground meat. The stuffed grape leaves are typically rolled into small, bite-sized parcels and then cooked by steaming or simmering in a flavorful broth. Yaprak dolma is often served as an appetizer or side dish and can be enjoyed warm or cold. It is a delicious and versatile dish with a unique flavor profile.
Ingredients
Method
- Rinse the grape leaves under cold water to remove excess salt and drain well.
- In a bowl, mix together the rice, ground meat, onion, garlic, pine nuts, herbs, paprika, salt, and pepper.
- Place a grape leaf flat on a work surface, shiny side down. Trim the stem. Place a small amount of the filling near the stem end of the leaf and fold in the sides. Roll up tightly into a little parcel.
- Repeat with the remaining grape leaves and filling mixture.
- Line the bottom of a large pot with some lemon slices and any damaged grape leaves. Arrange the dolmas in the pot, seam side down, in a single layer.
- Drizzle olive oil over the dolmas and place a few lemon slices on top. Add enough water to cover the dolmas.
- Cover the pot and simmer over low heat for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.
- Serve the yaprak dolma warm or cold with yogurt or a squeeze of lemon juice.
- Enjoy!
Nutrition
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