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.
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 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!
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.
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.
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.
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
Instructions
- To make the sauce: Mix olive oil, sugar and lemon.
- In a bowl place cooked rice, currants, mint, parsley, and allspice. Mix well.
- 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.
- Rinse grape leaves and pat dry.
- Place leaf flat on a large cutting board.
- Place a heaping teaspoon of the rice mixture near the bottom of the leaf.
- Fold the bottom of the leaf over the rice, and bring the sides inwards following the guide you created.
- Roll tightly to form a cigar shape.
- Place seam side down in a skillet lined with the grape leaves.
Pour olive oil sauce mixture and water over the dolmas, and weigh down with a plate.
- Cover and cook on low for about 40 minutes.
- Allow dolmas to cool in the pan.
- Transfer to a serving platter and refrigerate for about 2 hours before serving.
I’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!
Thanks so much.
By the way, how do you store/preserve your leaves?
My 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.
Oh 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.
I 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.
http://www.food.com/recipe/dolmadakia-stuffed-grape-leaves-232806
Hi 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.
What great information on how to make dolmas and the history. Thanks for sharing. They look delicious!
Thanks Kelly!!!
I am glad you liked!:)
I’ve always liked anything wrapped in grape leaves, especially cheese. These look like beautiful appetizers. Thanks for sharing!
Thanks Holly!!! Can I ask you what kind of cheese you use to wrap in grape leaves. It sounds absolutely delicious.
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We 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.
lol!!! 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. 🙂
Hi 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.
Thanks 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!
I 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!
Thanks Georgina! I will have to try to make these sometime. They sound delicious.
Looks really wonderful. I love dishes that transcend cultures.
Thanks Peter, I do too!!!
This looks great!
Thanks Sarah!
I’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. 🙂
Thanks 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!!!
Oh 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!
Hi 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!!!
I 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.
Thanks Brandi!!!
these are my all time favorite Greek specialties – so trying this recipe! thank you for sharing!! pinning 🙂
Thanks Amanda!!!
Let me know how they turn out?
I used to work with Chaldeans (Middle Eastern Christians), and they always talked about dolma! Thanks for sharing at Idea Box!
You’re welcome Danielle! 🙂
Hello 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
Thanks Lou Lou Girls!!! You guys rock! 🙂
You 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 😀
You are welcome. I love dolmas. Try them out. THey are really not that hard to make.
I 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).
LOL, 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.
Dolmades are one of my favorite things! I love your paper towel tip for keeping them even-sized!
Thanks Carol, the paper towel thing was my husband’s idea. 🙂
I 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.
Aren’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.