Arabic
Turkish-Style Stuffed Grape Leaves (Dolmas)
⏱ 60 minutes
🍽 8 people
👁 9 views
Ingredients
- 1 cup of grape leaves, cleaned and prepared for stuffing
- 1/2 cup of cooked rice
- 1/4 cup of finely chopped onion
- 1/4 cup of finely chopped fresh parsley
- 1/4 cup of finely chopped fresh dill
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- Salt and black pepper, to taste
- 2 tablespoons of lemon juice
- 2 tablespoons of melted butter
Preparation Steps
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together rice, onion, parsley, dill, cumin, paprika, salt, and black pepper.
- Cut off the stem end of each grape leaf, fold down the stem side, and place a tablespoon of rice mixture in the center of each leaf.
- Fold up both sides of the leaf over the filling, then roll into a neat package, leaving a small triangle at the top to seal the dolma.
- In a large skillet, heat olive oil over medium heat. Add lemon juice and melted butter, and cook for 2-3 minutes.
- Add dolmas seam-side down in the skillet and pour in enough water or broth to cover them.
- Cover skillet with a lid and simmer for 15-20 minutes, or until grape leaves are tender.
- Serve warm or at room temperature, garnished with lemon wedges.
