90 minKayseri manti
Beef dumplings cut chickpea-small, with garlic yogurt and chili butter.
Involved · 90 min
Grape Leaf Dolma
A beloved Turkish classic, this light and healthy stuffed grape leaf recipe is perfect for any meal.
- Prep
- 20 min
- Cook
- 40 min
- Time
- 60 min
- Servings
- 4
- Calories
- 250
- Level
- Easy
- Heat
- Gentle heat
- Region
- turkish
- Vegetarian
- Vegan
- Gluten-free
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- Grape leaves – 500 g
- Short‑grain rice – 200 gInstead: bulgur
- Onion, finely chopped – 1 medium
- Tomato, grated – 2 medium
- Olive oil – 50 ml
- Tomato paste – 1 tbsp
- Fresh parsley, chopped – 2 tbsp
- Dried mint, paprika, black pepper, salt – 1 tsp each
- Water – 300 ml
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Soak the grape leaves in warm water for 5‑10 minutes, then drain.
- 2
In a bowl combine rice, onion, grated tomato, olive oil, tomato paste, parsley and spices.
- 3
Place a teaspoon of filling on each leaf and roll tightly.
- 4
Arrange the rolls in a pot, cover with water and simmer on low heat for 30‑35 minutes.
- 5
Serve hot, optionally garnished with lemon wedges.
Note. Place a small plate on top of the dolmas while cooking to keep them from unrolling.
Questions
How long can the dolma be stored in the fridge?
It stays fresh for 3‑4 days refrigerated.
Can I use cabbage leaves instead of grape leaves?
Yes, cabbage leaves work well as a substitute.
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