Dolma is a dish of rice rolled with grape leaves and there are many different varieties according to region.
We were in İzmir, the Pearl of Aegean, to taste the most delicious dolma. We enjoyed the taste of Dolma with Aegean olive oil in Urla. We also got an Aegean-style Dolma recipe from our chef and discovered whether the origin of Dolma is Turkish or Greek.
Ingredients
· 500 gr grape leaves
· 600 gr rice
· 1 bundle of parsley
· 1 bundle of peppermint
· 1 bundle of dill
· 2-3 onions
· 5-6 tomatoes
· 1 lemon
· salt, black pepper, olive oil
Instructions
1. Boil the grape leaves in water for 4-5 minutes and let them drip dry.Stacking them on an upturned bowl makes this easier. Finely chop the onions,parsley, dill, mint and tomatoes. Add half of the lemon juice and season withsalt, pepper and olive oil to your taste. Add the rice and give it a good mix.
2. Take one grape leaf and put about two teaspoons of the filling on it. Thiscould be more or less depending on the size of the leaf. First fold in thesides to prevent the filling from falling out.
3. Then roll it tightly and start stacking them into a pot. Once the dolmahave been neatly placed into the pot, pour the other half of the lemon juiceover them and some more olive oil. Fill the pot with water until it barelycovers the dolma and put an upside down plate over them to keep them in place. Bringthe water to a boil and then reduce the heat to low. Let them cook for 40-45minutes.
4. The dolma are done when the rice is cookedthrough and the veins of the leaves have softened. These can be eaten warm, butthey’ll taste best once they have cooled off.
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8 сен 2024
