This is a family recipe for my favourite Mediterranean dish! A tasty mixture of rice, minced beef, parsley and spices is used to stuff vine leaves. Quite simple to make, it just takes a bit of time to roll the dolmas!
Isnt it amazing how countries adopt each others recipes? This is a very old Turkish recipe. The word DOLMA is a Turkish word meaning TO FILL or FILLING. The Southern Turkish way of cooking this is, before taking it off the stove, mix the juice of 1 lemon, 2 crushed cloves of garlic, and dried mint and pour over the stuffed dolma's(lift the plate off ofcourse) and gently simmer for about 2 more minutes. Dolma can also be prepared using the same ingredients but with cabbage leaves or hollowed out marrow. My favourite is the stuffed very small capsicums, usually found in Turkish or Middle Eastern grocery stores. I hope you enjoy this recipe as my family always does. TIP: Turkish people also serve this meal with garlick yoghurt (Mix a little crushed garlick with plain yoghurt). - 21 Nov 2006 (Review from Allrecipes US | Canada)
This traditional Turkish recipe (dolma = filling in Turkish) can be prepared in many different ways. It can be really time consuming to prepare the dolma rolls if this is your first few times. In Turkey people use a very simple $2 tool that can roll it perfectly in just a few seconds. Dolma can also be prepared using the same ingredients but with cabbage leaves. Or you can stuff tomatoes or baby-capsicums and oven bake them in the sauce (make sure they don't dry). If you like to try different tastes you can add baby sultanas or blackpepper seeds into the mixture. You can give it a try. - 13 Nov 2005 (Review from Allrecipes US | Canada)
In Azerbaijan Republic we use mutton instead of beef. Beef is pretty much teasteless and dry. Use mutton instead, it's a very delicious meal on the table of every family in Azerbaijan. Don't bother with tomatoes and tomatoe sauce. This is the first time I hear of someone using it, probably made up. For 1 pound of mutton, use 1 cup of rice only. Otherwise it will kill the teaste of meat. When everything is ready to be placed on the bottom of the dish you cooking in, place a plate on top and press it down. Then pour 3 cups of water. By the time it starts to simmer, remove the plate, but carefully as it's hot. If you can find fresh grape leaves that's even better. Boil them in water and use as described. Canned is fine too but the taste is not as good once cooked. - 29 Mar 2007 (Review from Allrecipes US | Canada)