Dolma is a popular Middle Eastern and Mediterranean dish made by stuffing vegetables or grape leaves with a flavorful mixture of meat, rice, and spices. Here’s a recipe for Dolma with Meat and Rice using grape leaves, which are traditional for this dish:
Dolma with Meat and Rice
Ingredients:
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For the Filling:
- 500 g (1 lb) ground beef or lamb (or a mix of both)
- 1 cup uncooked rice (long-grain or basmati)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup pine nuts (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried mint (optional)
- Salt and pepper, to taste
- 1/4 cup olive oil (for cooking the filling)
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For the Dolma:
- 1 jar (about 500 g/18 oz) grape leaves, drained and rinsed (or use fresh grape leaves if available)
- 1 lemon, sliced
- 2 cups beef or vegetable broth
- Additional olive oil for drizzling
Instructions:
1. Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the ground beef or lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the rice, pine nuts (if using), parsley, dill, cumin, cinnamon, allspice, mint (if using), salt, and pepper.
- Cook for a few more minutes, until the spices are fragrant and the rice is lightly toasted. Remove from heat and let the mixture cool slightly.
2. Prepare the Grape Leaves:
- If using jarred grape leaves, rinse them thoroughly to remove excess brine. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes to soften, then drain and let cool.
3. Stuff the Dolma:
- Place a grape leaf, vein side up, on a flat surface. Put about 1-2 tablespoons of the filling in the center of the leaf.
- Fold the sides of the leaf over the filling, then roll up from the bottom to encase the filling tightly. Repeat with the remaining grape leaves and filling.
4. Cook the Dolma:
- Arrange the stuffed grape leaves seam side down in a large pot or Dutch oven. Pack them closely together to keep them from unraveling during cooking.
- Place the lemon slices on top of the dolma.
- Pour the beef or vegetable broth over the dolma. Drizzle with a little olive oil.
- Place a heatproof plate on top of the dolma to keep them submerged.
- Cover the pot with a lid and bring to a simmer over medium heat. Cook for 40-50 minutes, or until the rice is tender and the flavors have melded.
5. Serve:
- Allow the dolma to cool slightly before serving.
- Serve warm or at room temperature with a side of yogurt or a fresh salad.
Tips:
- Adjusting Spices: Feel free to adjust the spices according to your taste. Some variations include adding a bit of paprika or cayenne for heat.
- Vegetarian Option: For a vegetarian version, you can omit the meat and use additional rice or add finely chopped mushrooms or nuts for texture.
Dolma is a versatile and flavorful dish that makes a great appetizer or main course. Enjoy your homemade dolma!
