Stuffed grape leaves is one of the most popular dishes in Iran, Turkey, Greece, and many Central Asian countries. You can find dolmeh in different types: sometimes dolmeh includes wrapping leaves of grape leaves , or cabbage leaves around filling and sometimes stuffed eggplant, bell pepper or tomato are called dolmeh as well.
All types are really tasty and just yummy. My mother used to cook different kinds of stuffed grapes leaves. One was Sweet dolmeh ( with grape leaves, sugar, vinegar, raisin, minced beef, yellow split peas and rice) and other one was sour dolmeh. Today I am going to present sour dolmeh. This type of dolmeh has rich ingredients. You need good time for stuffing and rolling leaves.
- 100 g fresh and tender grape leaves or jar grape leaves
- 200 g ground beef or lamb
- 100 g onion
- Bunch of fresh fragrant herbs (dill, mint, parsley, coriander, spring onion, chives)
- 4 tbsp yogurt
- 3 tbsp yellow split peas
- 10 tbsp boiled rice
- 8 tbsp olive oil
- 1tsp turmeric
- Salt and pepper to taste
How to prepare the filling
Wash herbs. Chop finely all your herbs. Chop onion. You can use food processors or use metal grater. Place ground beef in a big bowl and add your chopped herbs and onion to that. Add 5 tbsp olive oil, yogurt, salt, pepper, and turmeric. Meanwhile, cook rice and yellow split peas separately. Add them to rest of ingredients. Mix well by hand.
In dolmeh, fragrant herbs are very important, especially mint and dill with powerful fragrant give gorgeous flavor to your food.
Now we are going to roll our dolmeh. First of all, if you use jar grape leaves, drain off brine and rinse them with cold water. If you use fresh tender grape leaves, bring water to boil and allow to cook leaves for 3-4 minutes. Cut off stems of leaves by knife or scissor. Take a leaf, and place 1 tbsp of stuffing in the centre of a leaf. Give a roll, then fold bottoms in and go on with rolling it again. Repeat it with rest of your stuffing and leaves.
Take a big pot. place rolled leaves one by one in the pot. Pour 300 ml cold water plus 3 tbsp olive oil. Place a small plate top of dolmeh. You do this to avoid of moving rolled leaves in the pot. Cover the pot and allow to cook on the medium heat for 40 minutes. You can serve dolmeh warm or cold. I personally prefer cold ones.