Instant Pot Dolmas Recipe | Unstuffed Dolma Casserole (2024)

FAQs

Can I use my own grape leaves for dolmas? ›

The grape leaves are still young but have matured enough in size to be viable to make Dolmas. If you don't have grape leaves growing on your own property like I do, you may need to do a little exploring. It's likely you have them growing around you but haven't really noticed them before.

Bring a large pot of unsalted water to a rolling boil and fill a large bowl two-thirds of the way full of ice water. Plunge the leaves in the boiling water and cook for one to two minutes, drain, and immediately transfer to the ice water to stop cooking. Drain again and lightly pat them dry before using.

Dolma is a meze made by stuffing and steaming grape leaves. The stuffing is usually, rice flavored with herbs, onions, nuts, raisins and sometimes meat. The filling wrapped in these grape leaf packages and steamed until they are moist and flavorful. A perfect addition to a meze platter with hummus and labneh.

But, since these are stuffed grape leaves with meat, you can absolutely serve them warm as the main course with a side of Tzatziki (or plain yogurt) and Greek salad or tabouli! You can also serve them as a next to Zucchini Fritters (Kolokithokeftedes); Greek lamb; grilled lamb chops; roast chicken; or Souvlaki!

In terms of the difference between these terms, "dolmades" and "dolmas" are essentially the same thing, with "dolmades" being the Greek word for this dish and "dolmas" being the Turkish word.

Preparation: Blanch or steam fresh grape leaves briefly just to soften. Rinse canned or bottled grape leaves before use to remove brine flavor. Be careful when removing grape leaves from bottle or jar; they tear easily.

"The older, darker, and thicker leaves always remain a bit tough - no matter how long you cook them." In the kitchen, we unpack and separate the bounty, a few hundred grape leaves, hopefully enough for the entire year. The leaves that will be cooked immediately are placed in a large bowl and covered with boiling water.

A general rule is 1/4 cup kosher salt to 1 quart of water. Get another large pot of water ready — this is what you will can the grape leaves in. Remember you will need something to keep the bottom of the pint jars up off the bottom of the pot.

Dolma is a healthful choice for several reasons, aligning closely with the principles of the Mediterranean diet, known for its heart-healthy and anti-inflammatory properties. Firstly, the primary ingredient, grape leaves, is rich in vitamins A, C, and E, as well as a good source of fiber and antioxidants.

Dolmas, Stuffed Grape Leaves. Savor a taste of the Mediterranean with Dolmas (aka stuffed grape leaves). Derived from the Turkish word “dolmak,” meaning “to stuff,” Dolmas are tender Sultana grape leaves hand-wrapped around a filling of whole grain rice, onions, mint, dill, and just a hint of lemon.

Is dolma Greek or Arab? ›

Dolmades are a food you will find in many variations in every area of Greece and in every season. The name 'dolma' has been borrowed by the Greeks from the Turks, however the food itself stems from ancient Greece. In ancient Greece, dolmades were called 'Thria' -Θρία- and were made with tender fig leaves!

Stuffed vine leaves

This is the most common and original dolma variety. It is prepared in Turkey, Greece, Iran, Syria, Armenia, Israel and Egypt. As the name suggests, cooks stuff minced meat seasoned with local spices and herbs into young vine leaves to make the Dolma.

Yes, canned dolmas can be eaten straight from the can as they are already fully cooked and ready to eat. However, some people prefer to heat them up before consuming.

When filled with additional nutrition-rich ingredients, grape leaves are extra healthy. The fresh herbs and spices typically used to flavor the filling are rich in antioxidants, which help the body naturally fight against illness.

Stuffed grape leaves make great snack and quick meal

And by the very nature of their ingredients, these stuffed grape leaves are gluten-free. In addition, the grape leaves themselves are nutritious as they contain calcium, iron, and fiber. Stuffed grape leaves can also be a star attraction in a meal.

Blanch the Grape Leaves: Fresh grape leaves should be blanched before using. Either soak in very hot water for 15 minutes to soften the leaves or blanch grape leaves in a brine until they are soft (the time will depend on the leaves – fresh ones will only take a minute).

Harvesting fresh grape leaves for the many favorite Middle Eastern and Mediterranean recipes for stuffed grape leaves is an ancient practice. Fresh picked grape leaves, if available, are preferred to jarred leaves because the picker can select smaller leaves which are more tender and have smaller veins.

Pack rolls of leaves in sterile, hot quart jars. (about 6 rolls per jar-and I remove the string). Pour hot brine over leaves, removing bubbles and leaving 1/8 inch head space. Seal and process in a boiling water bath 15 minutes at altitudes up to 1000 feet sea level.

Young leaves from grape vines are the preferred leaf to use for dolma. Grape leaves can be found in many markets in jars near the pickled products. If you can't find brined grape leaves, collard greens or Swiss chard are good substitutes.