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Servings Serves about 6-8 people
Time 1-4 hours, depending on amount of people preparing

Cookbook | Ingredients | Recipes

Dolma is an ethnic main course from the Middle East. It's really delicious, and can be eaten for days.

For a pot of Dolma, 1-3 other people are recommended to help.

Ingredients[edit | edit source]

For the stuffing[edit | edit source]
  • 2 pounds coarse or minced raw chuck roast
  • 1 ½ tablespoons allspice
  • 1 ½ teaspoons black pepper
  • 3 cups raw rice
  • 1 large can (12 ounces) tomato paste
  • 1 can tomato purée (or 3 fresh tomatoes)
  • 2 jalapeños, chopped (optional)
  • 5 cloves garlic, chopped
  • 2 ½-3 tablespoons salt (or to taste)
Vegetables to be stuffed[edit | edit source]
  • 25 grape leaves, blanched
  • 2 ½ pounds onions (about 10 medium-sized onions)
  • 2 hot peppers
  • 2 zucchini, peeled
  • 2 squash, peeled
  • 1 small cabbage
  • 2 tomatoes
  • 2 green peppers
For the sauce[edit | edit source]
  • 1 tablespoon citric acid (lemon doozy)
  • 2 cups water

Procedure[edit | edit source]

  1. Blanch the grape leaves by placing the grape leaves in a pot of boiling water, covering with a towel and adding the grape leaves for about 3-5 minutes.
  2. Cut each onion at the bottom root and slice ½-inch lengthwise, then boil for 5-10 minutes or until soft. Then separate each layer without tearing.
  3. Slice zucchini and squash lengthwise and hollow out.
  4. Core cabbage and boil for 10 minutes, then pull leaves apart to ready for stuffing.
  5. Hollow out hot peppers, tomatoes and peppers while keeping their tops.
  6. Combine all of the stuffing ingredients in a large bowl.
  7. Stuff the grape leaves by laying each leaf shiny side down. Place 1 tablespoon of stuffing at the bottom center of the leaf by the stem. Fold the bottom of the leaf up to cover the stuffing. Fold in the sides and fold up in a cylindrical fashion.
  8. Stuff the tomatoes and green pepper and replace their tops.
  9. Stuff the other vegetables, placing the zucchini and squash on their side and onions (rolled tightly) and tomatoes upright. Layer the pot alternating with grape leaves and stuffed vegetables. The top layer should be grape leaves.
  10. Mix 1 tablespoon citric acid with the water and pour over the Dolma to just barely cover the top layer of grape leaves.
  11. Put a small plate (inverted) directly on top of the pot of Dolma as a weight.
  12. Cover and turn on high heat for 10 minutes.
  13. Once the Dolma boils, dial down to medium heat and simmer for about 40 minutes until most of the liquid is absorbed and the rice and meat is cooked.
  14. Remove from heat.
  15. Let stand 10 minutes.
  16. Remove lid and plate.
  17. Place a large platter on top of the pot, and using oven mitts, flip Dolma pot onto the platter on-top of a table.
  18. Arrange Dolma on platter as desired and serve.

Tips[edit | edit source]

  • Stuff all the vegetables a bit loosely to allow for rice to expand while cooking.
  • Bulghur may be substituted for rice in any Dolma recipe.
  • One cup lemon juice can be substituted for the citric acid. (lemon doozy)