Dolmas, from the Turkish verb “to stuff”, are the culinary legacy of the mighty Ottoman Empire. Dolmas form part of the meze or hors d’oeuvres menu of the eastern Mediterranean.
Dolmas everywhere!
The precursor to dolmas is thought to be the Greek thrion” a fig leaf stuffed with sweetened cheese. Dolmas can be found in Greece, Turkey, Cyprus, the Middle East, Albania, Armenia, Iraq, and Iran.
Dolmas are very versatile; they can be eaten cold or warm. Traditionally dolmas containing meat are eaten warm with a yogurt sauce that is lightly flavored with garlic.
Rice filled dolmas are served cold with a drizzling of lemon juice and olive oil. Dolmas usually have a combination of spices that are both savory and aromatic, a culinary practice of Arab origins.
Rolling can be tricky
Rolling your dolmas takes a bit of getting used to, but once you get the hang of it, you’ll be on a roll. Sorry, I couldn’t resist the pun. Now, to get your dolmas looking even make a guide with a piece of paper towel. Pretty easy!
When cooking your dolmas, make sure you line the pan with some grape leaves to keep them from burning. Also, weigh them down with a plate, this way they will not move around in the skillet. After working so hard to roll these babies, you don want all that hard work to unravel, literally.
So, how old could dolmas be?
Well, grape cultivation is thought to have originated around 6,000 B.C. in the Near East. By 1700 B.C. King Hammurabi had established the parameters for wine trade. Somewhere along the way grapes reached the southern Mediterranean via the Greek and Phoenician traders.
By the way, if you are able to pick your own grape leaves, make sure you do so when the leaves are young. We live in the middle of a vineyard. A few years ago, my daughter decided to make dolmas using the leaves from our vineyard. This was in July! The leaves were hard and rough. We didn’t know any better then. A few months later I found out through a Middle Eastern friend that we should have picked the leaves in May. Lesson learned!
Dolmas are both healthy and delicious and will add an international flair to your next appetizer party. If you want to include more Turkish recipes at your next gathering here are some of my favorites that are easy to make. Bookmark them for a later date or pin them on Pinterest.
Talas kebabi are a Turkish spicy meat filed puff pastry with mint that have such a unique flavor you have to try them.
Portakal salatsi is a Turkish orange an onion salad with olive that has a really nice blend of sweet and savory flavors.
A nice mezze dish enjoyed by the Turks is ezeme; a spicy pepper salsa type dish with cayenne, honey and cinnamon.
If you want something on the vegetarian side try these chickpea burgers: nohutlu mücver.
Dolmas
Ingredients
- 8 oz grape leaves 1 jar, preserved grape leaves
- 1 1/2 cups rice
- 1 Tbsp olive oil
- 1 onion medium, diced
- 2 Tbsp pine nuts
- 1/4 c currants dried
- 1/4 tsp allspice
- 1 Tbsp mint fresh, chopped
- 1/2 c parsley fresh, chopped
- 3/4 c water
Sauce
- 2/3 c olive oil
- 1 tsp sugar
- 4 Tbsp lemon juice, fresh squeezed
Instructions
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To make the sauce: Mix olive oil, sugar and lemon.
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In a bowl place cooked rice, currants, mint, parsley, and allspice. Mix well.
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In a small skillet saute the onions and pine nuts in the olive oil until onions are translucent. Remove from skillet and add to rice mixture. Mix well.
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Rinse grape leaves and pat dry.
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Place leaf flat on a large cutting board.
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Place a heaping teaspoon of the rice mixture near the bottom of the leaf.
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Fold the bottom of the leaf over the rice, and bring the sides inwards following the guide you created.
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Roll tightly to form a cigar shape.
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Place seam side down in a skillet lined with the grape leaves.
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Pour olive oil sauce mixture and water over the dolmas, and weigh down with a plate.
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Cover and cook on low for about 40 minutes.
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Allow dolmas to cool in the pan.
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Transfer to a serving platter and refrigerate for about 2 hours before serving.
Ntina
May 25, 2015 at 4:12 pmI’m Greek so dolmades (the plural of dolmas in Greek) is one of our favourite dishes! In fact just the other day we picked our leaves from our garden and stored them. Thanks for sharing this amazing recipe, your photos are beautifull!
Analida
May 25, 2015 at 6:48 pmThanks so much.
By the way, how do you store/preserve your leaves?
Ntina
May 27, 2015 at 3:19 amMy mother did it : She washed them and dried them really well, made rolls with them, divide them in portions for each food, wrapped each portion in transparent film and then in the deep freezer.
Analida
May 27, 2015 at 7:34 amOh wow. I need to learn to do this. We have vineyards in the back of our house that belong to my mother in law. Thanks for sharing this bit of family endeavors with me.
Anthousa
May 22, 2016 at 4:28 pmI am greek too,actually from northern Greece and i agrree with Dina about the fresh leaves we use.
We greeks also do not use pine nuts and of course no currants and no any sugar for this recipe.
We serve DOLMADAKIA with lemon sause.
Thank you.
Anthousa
May 22, 2016 at 4:41 pmhttp://www.food.com/recipe/dolmadakia-stuffed-grape-leaves-232806
Analida
May 23, 2016 at 7:32 amHi Anthousa:
Thanks for your comment and sharing your method of preparing dolmas with me. I find it fascinating that every country has their own way of preparing dolmas.
Kelly @ TastingPage
May 25, 2015 at 6:12 pmWhat great information on how to make dolmas and the history. Thanks for sharing. They look delicious!
Analida
May 25, 2015 at 6:47 pmThanks Kelly!!!
I am glad you liked!:)
Holly | Twisted Tastes
May 25, 2015 at 7:55 pmI’ve always liked anything wrapped in grape leaves, especially cheese. These look like beautiful appetizers. Thanks for sharing!
Analida
May 26, 2015 at 7:25 amThanks Holly!!! Can I ask you what kind of cheese you use to wrap in grape leaves. It sounds absolutely delicious.
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A Home Cook
May 26, 2015 at 6:19 amWe made the same mistake one year – picking the vine leaves in December (the first leaves start in early September). Some were tender, but others …. Our friends were very polite as we chewed our way through the more, um , interestingly rolled up leaves.
Analida
May 26, 2015 at 7:23 amlol!!! I am glad I am not the only one. We tried to be nice and polite with our daughter, but it was hard. Pun intended. 🙂
Georgina @theamazingflavoursofbrazil.com
May 27, 2015 at 6:54 amHi Analida, this dish is one of my favourites ever! They are so light to eat and look so gorgeous on the plate. I quite enjoyed reading your post about the history of this beautiful food. Coincidentally I made for lunch today the ‘cousins’ of dolmas, cabbage rolls filled with rice and pine nuts, cooked in tomato passata and olive oil.
Analida
May 27, 2015 at 7:33 amThanks Georgina!!!
I am glad you enjoyed reading the article. Your recipe sounds delicious. What is it called? My friend from Sweden makes a cabbage roll stuffed with meat. It is so good!
Georgina @theamazingflavoursofbrazil.com
May 27, 2015 at 6:26 pmI don’t know the original name – have to do a little research. In Australia they call cabbage rolls, the recipe has mince and rice, I just omitted the meat on mine. In Brazil the dish is related to the Lebanese and we call it ‘charutos’ (cigars). Yes, they are delicious!
Analida
May 27, 2015 at 7:07 pmThanks Georgina! I will have to try to make these sometime. They sound delicious.
peter @feedyoursoultoo
May 27, 2015 at 7:52 amLooks really wonderful. I love dishes that transcend cultures.
Analida
May 27, 2015 at 6:23 pmThanks Peter, I do too!!!
Sarah
May 27, 2015 at 1:55 pmThis looks great!
Analida
May 27, 2015 at 6:23 pmThanks Sarah!
Ashlyn @ Belle of the Kitchen
May 27, 2015 at 9:32 pmI’ve never had a dolma before, so I enjoyed reading the history behind them. If I’m ever lucky enough to get my hands on some beautiful grape leaves like yours, I’ll have to try these! Your tutorial is great; I’m going to use the paper towel trick in the future. 🙂
Analida
May 28, 2015 at 7:43 amThanks for commenting Ashlyn. I actually did not pick my own this time. A grocery store with an adequate ethnic section will have them. Do try them out if you have the chance. They are so good, and healthy too!!!
Christine
May 28, 2015 at 7:08 amOh yum, this reminds me of my time in a Lebanese restaurant…I think they had something very similar served as an appetizer. We were allowed to eat after our shifts, and this was one thing I always had on my plate!
Analida
May 28, 2015 at 7:42 amHi Christine, thanks for commenting. Indeed you probably had something very similar to this. Dolmas are eaten throughout the eastern Mediterranean, Eastern Europe and the Arab world. Have a great day!!!
Brandi @ penguinsinpink.com
May 28, 2015 at 7:22 pmI have a Romanian friend who makes these all the time. They are delish! Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned to the Bloggers Brags broad.
Analida
May 29, 2015 at 9:32 amThanks Brandi!!!
Amanda @ The Anti Mom Blog
May 29, 2015 at 10:22 amthese are my all time favorite Greek specialties – so trying this recipe! thank you for sharing!! pinning 🙂
Analida
May 29, 2015 at 11:28 amThanks Amanda!!!
Let me know how they turn out?
Danielle
June 1, 2015 at 7:01 amI used to work with Chaldeans (Middle Eastern Christians), and they always talked about dolma! Thanks for sharing at Idea Box!
Analida
June 1, 2015 at 7:33 pmYou’re welcome Danielle! 🙂
Lou Lou Girls
June 1, 2015 at 6:39 pmHello Gorgeous! This looks incredible! Thank you so much for sharing it with us. Pinned and tweeted. I hope to see you tonight at 7 pm, so we can party with you! Lou Lou Girls
Analida
June 1, 2015 at 7:36 pmThanks Lou Lou Girls!!! You guys rock! 🙂
Jennifer Tammy
June 10, 2015 at 11:28 amYou know, I worked at a Greek restaurant all through high school and never ate dolmas! (I know, ridiculous!)
Pinned and thank you for joining What Kids Eat Wednesday’s! The party is going again until Sunday 😀
Analida
June 10, 2015 at 8:39 pmYou are welcome. I love dolmas. Try them out. THey are really not that hard to make.
Michelle | A Dish of Daily Life
March 3, 2016 at 9:55 pmI love dolmas. We call them grape leaves…I make the Lebanese version. My kids love them too…they disappear so quickly every time we make them! A tight roll is key…great video! I tried to video the rolling process the last time our family made them (literally we had 3 generations rolling grape leaves) but pathetically I haven’t even looked at it. (Hanging head in shame).
Analida
March 6, 2016 at 2:22 pmLOL, yes rolling them can be an issue. I have a Turkish co-worker who told me all about the importance of rolling them a certain way.
Wow, how cool you got to make them with 3 generations! I do okay, I think, but I don’t consider myself proficient in any way.I am sure you do okay.
Carol Borchardt
March 4, 2016 at 7:09 pmDolmades are one of my favorite things! I love your paper towel tip for keeping them even-sized!
Analida
March 6, 2016 at 2:17 pmThanks Carol, the paper towel thing was my husband’s idea. 🙂
Elena Khoury
March 8, 2016 at 11:13 pmI absolutely love dolmas. My grandfather grew up in Palestine and his sisters and my grandmother make the absolute best dolmas. One thing they do, if they have leftover filling, is take hollowed out chunks of zucchini and stuff them with the leftover filling. They then put the filled chunks of zucchini in to cook with the dolmas. It’s delicious.
Analida
March 9, 2016 at 7:39 pmAren’t dolmas great??? What a cool idea to fill hollowed out zucchini with the leftover dolma filling. I saw something similar in a Middle Eastern cookbook. Thanks for commenting.
Melanie
February 17, 2019 at 1:17 amWhen rolling the dolma, make sure the veins of the leaf are on the inside. The shiny part of the leaf should be on the outside.