How do you make really good dolma???

Question

How do you make really good dolma???

Answer 1

Dolma stuffed artichoke and vine leaves

Ingredients

6 artichokes

500g/1lb 2oz minced lamb

6 chillies

200g/1 cup rice

2 large onions

small bunch parsley

2 lemons

2 tbsp tomato paste

6 tomatoes

1 tsp salt and pepper

pinch of mint

black pepper

cumin

1 pkt vine leaves

Method

1. Cut the tops off the artichokes and scoop out the insides.

2. Heat the olive oil in a fry pan and add the mince.

3. Add the finely chopped onions into the mixture and when soft add a small cup of rice.

4. Add the tomato paste and stir in.

5. Add the fresh tomatoes - peeled and diced as well as black pepper, cumin and several tablespoons of lemon juice.

6. Once cooked add fresh parsley and mint.

7. Spoon the mixture into the artichokes.

8. Place the artichokes into a pot adding to each a slice of tomato and a chilli.

9. For the dolmades soak the vine leaves in olive oil.

10. Scoop a generous amount of the mixture into the centre of each leaf, wrap and place into the pot around the artichokes.

11. Place a plate on top of the dolmades and artichokes to hold them down and add water.

12. Place the lid on top and cook them on a moderate heat for half an hour.

To serve:

Place all of the artichokes and dolmades on a shared plate.

http://www.bbc.co.uk/food/recipes/databa...

http://www.mahalo.com/Dolma

http://recipes.epicurean.com/recipe/2647...

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Answer 2

I think the most important thing is getting fresh grape leaves instead of canned crude.  Lemon Juice is also another underestimated ingredient.

Answer 3

Hi!

I got a chance to taste "dolma" a few months back and i was quite pleased with the taste... My co-worker from turkey and always brings to work treats for us.

Dolma is actually a family of stuffed vegetable dishes in Turkish cuisine.

The filling generally consists of minced meat, rice or grain.

In either case, the filling includes onion, parsley, herbs and spices. Meatless fillings are cooked with olive oil and include dried grapes, nuts or pulses.

Here is a pic for visual:http://www.hollyeats.com/images/Luna-dol...

For  a good dolma recipe

I use this one that my co worker suggest:

"DOLMA"

===INGREDIENTS===

3 cups uncooked white rice

1 teaspoon minced fresh parsley

1 pound ground beef

1/2 teaspoon ground allspice

1/2 teaspoon ground black pepper

1/4 teaspoon curry powder (optional)

1 (16 ounce) jar grape leaves, drained and rinsed

2 tablespoons vegetable oil

1 potato, sliced into rounds

1 cup canned tomato sauce

2 cups water, or as needed

===DIRECTIONS===

In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended.

Pour oil into the bottom of a large pot, and spread to cover. Make a layer of potato slices to cover the bottom of the pan.

The dolmas should not be able to touch the bottom of the pan.

Lay the grape leaves out flat on a cutting board. Place about a tablespoon of the beef mixture in the center of one leaf.

Fold sides in towards the center, then roll up from the bottom loosely. Set in the pot seam side down. Repeat with the remaining mixture and leaves. For large leaves, you may cut them in half at the center vein. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full.

Pour tomato sauce and water over the dolma. The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.

GOOD LUCK WITH THE DISH!

I HOPE THAT HELPS!

Answer 4

Dolma

Ingredients:

1 pound ground lamb

2 large onions, finely chopped

1/2 cup rice, cooked

5 T. olive oil

1 t. sugar

2 t. salt (now I use 1 1/2 t.)

1/2 t. black pepper

1/2 t. cinnamon

1 t. allspice

2 T. currants

2 T. pinenuts

1 T. mint leaves, finely chopped

1 T. parsley, finely chopped

1 t. dried dill (or to taste fresh)

1 T. tomato sauce

grape leaves (28 oz. jar or 2 smaller jars)

Directions:

Saute onions in olive oil. Cook rice. Mix all stuffing ingredients (the lamb is not cooked first), kneading for 5 minutes. Taste. You should taste mint, dill and onion before lamb.

Stuff grape leaves. Hold with glossy side down. Roll up and place seam side down, in a heavy pot, ends touching to keep them in place. Add 1 cup water mixed with 2 T. tomato juice (I just use more of the tomato sauce). Put a plate upside down on top of the dolmas. Cover and cook over medium heat for 40 minutes. Serve warm or cold with lemon or yogurt.

This is a fabulous recipe which has evolved over many years. The kneading can be done in a food processor which makes them much faster and easier.

This makes about 75.

Answer 5

I have several recipes on my site which is under my profile, check them out. I make dolma lots.