Learn how to make authentic dolma, a classic Middle Eastern and Mediterranean dish featuring tender grape leaves and onions stuffed with a flavorful blend of seasoned rice, ground beef, and aromatic herbs. Slow-cooked in a tangy tomato and pomegranate sauce, this comforting dish is perfect for sharing. Try this traditional dolma recipe today!
Recipe for dolma
Dolma of grape leaves and onions ?
I LOVE dolma, and probably make them a bit too often ?
This time, both grape leaves and onions are stuffed ?
For those of you who don’t know what Dolma is, it’s a Middle Eastern dish where ground meat is wrapped in grape leaves.
Servings: people
Dolma
Learn how to make authentic dolma, a classic Middle Eastern and Mediterranean dish featuring tender grape leaves and onions stuffed with a flavorful blend of seasoned rice, ground beef, and aromatic herbs. Slow-cooked in a tangy tomato and pomegranate sauce, this comforting dish is perfect for sharing. Try this traditional dolma recipe today!
Ingredients
- 400 gram Ground Beef
- 360 gram Porridge Rice
- Parsley 2 large handfuls
- 2 pcs. Scallion – Spring Onions
- 2 pcs. Tomato
- 1 clove Garlic
- 1 can Tomato Puree
- 28 gram 7 spices
- 1 pcs. Baked Potato
- 4 pcs. Onion large
- 80 gram Syrup of pomegranate
- Lemon Juice juice – from approximately 3 lemons
- Olive Oil
- Grape Leaves
Instructions
- Start by peeling 3 of the 4 onions, then make a cut to the center.
- Bring some water to a boil in a pot, and let the onions boil for about 10 minutes.
- Meanwhile, make the filling.
- Add 1 onion, 2 spring onions, parsley, dill, garlic, tomatoes, and 2 tbsp of seasoning to a food processor.
- Finely chop the vegetables, and add them to a bowl.
- Now add the minced beef and rinsed short-grain rice.
- Then add the rest of the seasonings, pomegranate syrup, and lemon juice.
- Mix everything together, and the filling is ready.
- Place the grape leaves in a bowl, pour boiling water over them.
- Let them sit in the boiling water for a few minutes, and rinse with cold water.
- The onions that have been boiled should be separated into layers.
- Use the outer layers of the onions and place them at the bottom of the pot.
- Then peel the potato, slice it, and place the slices on top of the onions.
- Now fill the onions and grape leaves with the finished filling, close them, and place them tightly in the pot.
- First the onions, then the grape leaves (see highlights on my Instagram profile).
- Pour lemon juice and oil over them, and finally 3.5 dl of water mixed with tomato paste.
- Boil on high heat for 15 minutes, then on low heat for an hour and a half.