Dolma
Ingredients
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- 16 ounces grape leaves, brined – rinsed and blanched
- 1/2 cups rice, medium-grain – rinsed and drained
- 8 ounces ground lamb
- 8 ounces ground beef
- 1 medium onion – finely chopped
- 3 cloves garlic – minced
- 1/2 cups parsley – finely chopped (~0.5 n/a parsleys)
- 2 tablespoons mint, fresh – finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground allspice
- 1 teaspoon paprika
- 1/2 teaspoon black pepper – freshly ground
- 1 1/2 teaspoons kosher salt
- 5 tablespoons olive oil – divided
- 1 lemon – sliced
- 1/4 cups lemon juice – fresh
- 2 cups water – plus more as needed
- plain yogurt – for serving
Instructions
1. Prep the grape leaves: Rinse the brined leaves under cool water, then soak in warm water 10 minutes to remove excess salt. Blanch in simmering water for 1 minute, drain well, and cool. Reserve any torn leaves for lining the pot.
2. Rinse the rice in several changes of water until the water runs mostly clear; drain very well so it doesn’t water down the filling.
3. Make the filling: In a large bowl combine the ground lamb, ground beef, onion, garlic, parsley, mint, rice, tomato paste, ground allspice, paprika, black pepper, and kosher salt. Add 3 tablespoons olive oil and mix with your hand until sticky and homogeneous, 1–2 minutes. Let rest 10 minutes to hydrate the rice slightly.
4. Line the bottom of a wide, heavy pot with the reserved torn grape leaves. Lay the lemon slices over the leaves to help prevent scorching and add fragrance.
5. Roll the dolma: Place a grape leaf vein side up with the stem end toward you. Put about 1 tablespoon filling near the stem end, fold the sides over the filling, then roll up firmly into a neat cylinder (not too tight to allow rice to expand). Repeat with remaining leaves and filling.
6. Pack the rolls snugly, seam side down, in concentric layers in the lined pot.
7. Pour in the braising liquid: Drizzle the remaining 2 tablespoons olive oil over the rolls, add the lemon juice, and pour in enough water (about 2 cups) to just cover the top layer. Set a small heatproof plate on the rolls to keep them submerged.
8. Cook over medium heat until the liquid barely simmers, then reduce to low, cover, and cook at a gentle simmer 50–70 minutes, until a test dolma’s rice is tender and the leaves are supple and easily cut. If liquid drops below the top layer, add a little hot water to keep them mostly covered.
9. Remove from heat, lift off the plate, and let the dolma rest covered for 15–20 minutes to settle and absorb flavors.
10. Transfer carefully to a platter, spooning a little of the lemony cooking liquid over the top. Serve warm with plain yogurt.
Dolma are tender grape leaves wrapped around a savory meat-and-rice filling, simmered gently in lemon-scented broth. The leaves turn silky while the filling becomes juicy and aromatic with herbs and warm spices. They can be enjoyed warm or at room temperature, often with a spoonful of tangy yogurt to balance the richness.
The dish is rooted in the culinary traditions of the Ottoman world and has spread across Turkey, the Caucasus, the Levant, and the Balkans. Each region interprets dolma through its pantry and seasons—some favor lamb, others beef, and some skip meat entirely during fasting periods. Despite local nuances, the essential pleasure remains the same: neatly rolled parcels that showcase careful handiwork, balanced seasoning, and gentle cooking.