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Stuffed Grape Leaves (Dolma)

4/30/2011

24 Comments

 
Serves 6-8

Ingredients


Stuffing
2 lbs. Chuck roast chopped
6-8 Garlic cloves minced
3 cups rice rinsed
6 oz can tomato paste
2 Medium tomatoes chopped
1/4 cup olive oil
2 lemons juiced
2 tablespoons pomegranate molasses (optional) ​
2 tablespoons Salt
2 teaspoons Baharat (middle eastern allspice)
1 teaspoon black pepper
pinch of red pepper flakes or ground red pepper (optional - can also add more if you like more spicy)


Vegetables to Stuff  (below is the combo I used for the stuffing made above but use any combo you prefer)
Approximately 60 Grape Leaves
About 6 - 10 outer layers of onions
2 Bell peppers
2 Zucchini peeled
2 Japanese eggplants 
Other options to stuff are tomatoes, other summer squash,  cucumber, swiss chard (rolled), cabbage (rolled).

Sauce
1 tablespoon Citric acid/lemonduzy 
2 lemons juiced
1 tablespoon salt
1 teaspoon black pepper
pinch of red pepper flakes or ground red pepper (optional)
1/3 cup vegetable oil
1 cup water

Sliced Carrots, celery, or swiss chard stems to line the bottom of the pot.

Directions
  • To remove the outer layer of onions
    • Cut off the bottom and top of onion and then cut a slit along one side going half way through the onion.
    • Peel the onions.
    • Remove the small white circle on the bottom of the onion to allow the layers to peel off easier.
    • Boil the onions for a couple minutes or place in the microwave for a couple minutes.  Allow to cool a little.
    • Gently remove each layer trying to keep in one piece.
  • Cut the top off and core out the other vegetables that you will stuff.  Save the tops of the tomatoes and green peppers so you can put back on after you stuff.
  • Combine all of the stuffing ingredients and mix well.
  • Stuff the vegetables (stuff about 75% full as the stuffing will expand when cooked) and put the top on for the tomatoes and peppers.  For the onions, put stuffing in and then roll tightly.
  • Lay out a grape leaf rib side up and place about a teaspoon to a tablespoon of stuffing in (depending on the size of your leaf) near the top.  Fold the top of the grape leaf in, then the sides, and then roll tightly until closed. Be careful not to over stuff as the rice will expand when cooked.  
  • Lay out the carrots, celery, or swiss chard stems on the bottom of the pot so that the stuffed leaves and vegetables don’t stick.
  • Put the stuffed vegetables in next.
  • Now put the stuffed grape leaves in.  Try to place them tightly next to each other so they stay closed.
  • Mix the sauce ingredients in a bowl and pour over the top of the pot.
  • Cover the pot and put on a burner on high.  Bring to a boil for a few minutes then put on medium-low for about 45 minutes to one hour.  I would test one at 45 minutes to see if the rice is done and then see if it needs to be cooked longer.
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24 Comments
a
8/6/2011 11:43:18 am

no tamarhind? ive watched my mom make it, and she has used the liquidy type of tamarhind.

Reply
mideastchef
5/14/2014 11:02:31 pm

My mom and other family doesn't use it but I have heard that some do.

Reply
Sue Hesano link
7/6/2013 03:00:41 am

I have been married to a Chaldean for 45 years, I cook all your food, my question is, I have never put oil on my doma, when all veg. Are stuffed and in pot, I put a stick of butter on top and pour pure lemon juice to about 2 inches in a pot. Cover and cook on low about 45 minutes then turn off and let sit about an hour. Any thoughts would be welcome. Thanks, sue

Reply
Nour
5/10/2014 04:23:38 am

Hi. . I've never heard anyone use butter in dolma especially chaldean dolma. I always put 1/3 cup oil and about 1 and a half cup water depending on the pot.

Reply
mideastchef
5/14/2014 11:01:02 pm

I have heard of some using butter but my family never did.

Hether link
6/11/2018 10:45:28 am

We always use butter! It's delicious.

Bella
4/10/2015 02:06:35 pm

It turned out PERFECT!!! It makes me feel so good watching my family enjoy these recipes. Thank you so much!! Keep posting! :)

Reply
Rand
4/28/2015 08:01:56 am

will this make enough to feed 6 adults?

Reply
Mideastchef
4/28/2015 11:31:43 pm

Hi rand. This should be enough for 6 adults.

Reply
Sofia Haroon
10/11/2015 07:28:46 am

Morning , I have a quit question I've never used Jasmine rice for Dolma
this is my first ,I've made a very large Pot of the Dolma
My problem is how much Water do I add to the Pot I used 4 cups of rice.

Thank you

Reply
Tania
1/19/2016 08:43:10 pm

I add just enough water to cover the top of the grape leaves. When the water boils I turn the temp down to low until there is no water left in the pot or for 30-45 minutes

Reply
MOE
3/22/2016 11:43:12 pm

CHALDEAN spouse and I use Baharet is that the same as allspice other relatives say not to use it in dolma ?

Reply
Mideastchef
4/10/2016 05:00:22 pm

We always use Baharat aka allspice but everyone has a different way of making so feel free to make how you prefer.

Reply
Heather
11/24/2017 07:57:16 pm

Hi there baharat in English is called "All 7 Spices". It is not the same as "All spices". In my experience the taste is different. Best best is to go with the baharat aka all 7 Spices for dolma.

Reply
Fenar Kashat
3/6/2022 01:51:19 pm

All Spice or All Spice Berries is called "kababa" in Arabic. Baharat is a mix of several spices including all spice berries, cinnamon,... Etc. Hence why it's referred to 7 spice mix in English.

Jessie
3/17/2018 11:53:56 am

Hello, I was wondering if I could stuff the vegetables and grape leaves and arrange the pot the day before cooking it. Would it still come out ok? Thanks!

Reply
Mideastchef
3/17/2018 01:44:08 pm

Yes you can do that. Just put the sauce over it right before you cook it.

Reply
Sue hesano link
2/20/2020 10:17:28 am

You do not list chopped onions on ingredients list. Was this a mistake? I think should be about. 3 chopped onions. Please reply,

Thank you 2/20/2020

Reply
Mideastchef
2/20/2020 10:21:41 am

Hi. The chopped onions are a personal preference. I don’t use them so I didn’t include them in the recipe.

Reply
Jannelle Zawaideh
4/15/2020 10:48:23 am

This recipe was absolutely delicious! My family loved it and reminds me of exactly the way my mom used to make it. I did modify it and added diced onions and instead of the oil I put a stick of butter because that’s how I remember my mom making it and it turned out delicious! Thank you so much for your amazing recipes they are on point!

Reply
Mideastchef
4/26/2020 10:09:44 am

Thank you ?

Reply
Erica Mcfadgon
1/10/2023 06:22:07 am

Good recipe, my co worker brought it to work. It was really good.

Reply
Bushra
4/9/2023 08:16:22 am

Just of curiosity can pink Himalayan salt be used in dolma ? Bc I feel like I used it a couple of times and I had a lot of water in my stuffing of the meat and rice

Reply
Nour
12/15/2024 02:06:27 pm

Hi,

Yes for sure, I use it.

Reply



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