Rice-Stuffed Grape Leaves

Name: Rice-Stuffed Grape Leaves (Dolmades)
Yield: Makes approximately 40 dolmades; serves 10 as an appetizer
Cuisine: Turkey
Ingredients: One 1-pound jar grape leaves preserved in brine or 1 pound Fresh leaves; One 1-pound jar grape leaves preserved in brine or 1 pound Fresh leaves; 1 medium onion, finely chopped; ½ cup finely chopped scallions; 3 tablespoons finely chopped fresh flat-leaf parsley; 2 large tomatoes, finely chopped; ¾ cup Turkish baldo, Italian risotto rice, Egyptian rice, or long-grain white rice (see Note); One 1-pound jar grape leaves preserved in brine or 1 pound Fresh leaves; ¾ cup Turkish baldo, Italian risotto rice, Egyptian rice, or long-grain white rice (see Note); ¾ cup Turkish baldo, Italian risotto rice, Egyptian rice, or long-grain white rice (see Note); Freshly ground black pepper; 5 cloves garlic, quartered; Pinch of ground cloves; ½ teaspoon salt; ¼ teaspoon ground cinnamon; Pinch of grated nutmeg; 2 tablespoons finely chopped fresh mint or 1 tablespoon dried mint; 2 tablespoons finely chopped fresh mint or 1 tablespoon dried mint; Thin lemon wedges for garnish; 1 teaspoon sugar; Approximately 1 cup mild stock or water; ¼ cup fresh lemon juice; 2 tablespoons olive oil

Dolmades

Preparation info

Makes approximately 40 dolmades; serves
10
as an appetizer

Difficulty
Medium

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Stuffed vegetables and leaves are found all over the Eastern Mediterranean and beyond, from Armenia to Greece to Iraq, all places controlled or influenced at some stage by the Ottoman Empire. The word dolma (dolmades is the plural) is from the Turkish word meaning “to stuff.”

These stuffed grape leaves are easy to make. Rolling up the leaves takes some time, but they can be prepared several days ahead and refrigerated, or frozen, stored in plastic bags. Actually, we think the

Ingredients

Europe
Asia
Turkey
Greece
Starter
Mediterranean
Gluten-free
Vegan

Ingredients

Method