Yaprak Dolma is a traditional Turkish dish featuring grape leaves stuffed with a flavorful mixture of rice, herbs, and sometimes ground meat. This recipe is a vegetarian version commonly served as an appetizer or side dish.
Yaprak Dolma: A Timeless Turkish Delight
Yaprak Dolma, or stuffed grape leaves, is a beloved dish in Turkish cuisine, celebrated for its delicate balance of flavors and satisfying texture. This dish, whose name translates to “stuffed leaves,” is a cornerstone of Middle Eastern and Mediterranean culinary traditions, often enjoyed as an appetizer or part of a mezze spread.
The dish features tender grape leaves filled with a mixture of rice, fresh herbs, and spices, with variations including pine nuts, currants, or even minced meat. The vegetarian version, often served cold, is especially popular and pairs beautifully with a drizzle of olive oil and a squeeze of fresh lemon juice.
Yaprak Dolma is not just a dish but a labor of love, requiring patience to roll each leaf carefully. The result, however, is a flavor-packed bite that captures the essence of Turkish hospitality. Whether served at a festive gathering or as a simple family meal, Yaprak Dolma remains a timeless favorite, embodying both tradition and taste.
Yaprak Dolma (Stuffed Grape Leaves) Recipe
Description
Yaprak Dolma is a classic Turkish dish made with tender grape leaves filled with a delicious mixture of rice, fresh herbs, and aromatic spices. Often served as an appetizer or part of a mezze platter, this dish is a perfect balance of zesty, savory, and comforting flavors. Whether enjoyed warm or cold, these delicate rolls are a timeless favorite in Middle Eastern and Mediterranean cuisine, ideal for sharing with family and friends.
Ingredients:
For the Grape Leaves:
For the Filling:
For Cooking:
Step-by-Step Instructions for Yaprak Dolma
Instructions:
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Step 1: Prepare the Grape Leaves
- If using preserved grape leaves, rinse them thoroughly to remove excess brine. Blanch them in boiling water for 2-3 minutes to soften.
- Drain and set aside.
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Step 2: Make the Filling
- Heat olive oil in a pan over medium heat. Add the onions and sauté until translucent.
- Add the pine nuts and currants (if using), stirring for 2 minutes.
- Stir in the rice, tomato, cinnamon, allspice, black pepper, and salt. Cook for another 2 minutes.
- Add 1/4 cup water and cook the rice partially (about 5 minutes). Remove from heat.
- Mix in the parsley, dill, and mint. Let the filling cool slightly.
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Step 3: Stuff the Grape Leaves
- Line the bottom of a large pot with a few grape leaves to prevent sticking.
- Arrange the stuffed leaves seam-side down, tightly packed in layers.
- Drizzle with olive oil and lemon juice, then add 2 cups of water or broth.
- Place a heatproof plate or lid on top of the dolmas to keep them in place while cooking.
- Bring to a gentle boil, then reduce heat to low. Simmer for 35-45 minutes until the rice is fully cooked.
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Step 5: Serve
- Let the dolmas cool to room temperature.
- Serve with extra lemon wedges and a drizzle of olive oil.
Nutrition Facts (Per Serving)
Servings 4
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Sodium 560mg24%
- Potassium 125mg4%
- Total Carbohydrate 72g24%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 3g6%
- Calcium 69 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe makes approximately 6-8 servings, depending on the size of the stuffed grape leaves.
For 1 pieces of dolmas (28g): 40 calories
| Enjoy your homemade Yaprak Dolma as a delicious appetizer or part of a mezze platter! 😊 |
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