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Easy 5-Step Recipe For Preparing Arabic Dolma

The easy 5-step recipe for preparing Arabic dolma is a well-liked dish in Arabic, Middle Eastern, and Mediterranean cooking. Typically, it comprises stuffed vegetables such as bell peppers, grape leaves, eggplants, and zucchini that are made of a blend of seasoned rice and frequently ground beef. The name “dolma” itself means “stuffed” or “filled” in Turkish and Arabic, reflecting the preparation technique.

arabic dolma

Arabic Dolma Recipe Alternatives:

Certainly! In the Middle East, the Mediterranean region, and portions of Eastern Europe, dolma is a flexible dish served in various styles. Although I previously offered a grape leaf dolma recipe, it’s crucial to understand that the word “dolma” actually refers to any stuffed or filled item. As a result, there are numerous dolma recipes employing different veggies and fillings. Here are a few well-liked alternatives:

YAPRAK SARMA (GRAPE LEAF DOLMA):

As was already stated, grape leaf dolma is a traditional dish. It is made up of grape leaves that have been mixed with rice, onions, spices, and, optionally, ground meat. These packed leaves are usually boiled until soft after being wrapped into little packages.

Arabic Dolma

Arabic Dolma

Certainly! In the Middle East, the Mediterranean region, and portions of Eastern Europe, dolma is a flexible dish that is served in a variety of styles.Typically, it comprises of stuffed vegetables such bell peppers, grape leaves, eggplants, and zucchini that are made of a blend of seasoned rice and frequently ground beef. In Turkish and Arabic, the term "dolma" itself implies "stuffed" or "filled".
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Main Course, Side Dish
Cuisine Mediterranean
Servings 6
Calories 170 kcal

Ingredients
  

1. FOR THE FILLING

  • 1 cup long grain white rice (uncooked)
  • 250 grams ground beef or lamb (optional)
  • 1 medium size onion finely chopped
  • 2 cloves of garlic minced
  • 2 tablespoons olive oil
  • 1/2 teaspoons ground cinnamon
  • 1/2 teaspoons allspice
  • salt and paper to taste
  • 1 lemon (juice)

2. FOR THE LEAVES

  • you can use grape leaves.latuce,cabage

3. FOR COOKING

  • 3 cups water
  • 1/4 cup olive oil
  • jiuce of 1 lemon
  • aditional leaves or sliced tomatoes (optional)

Instructions
 

1. PREPARING THE LEAVES

  • If using preserved lettuce, cabbage, or grape leaves, thoroughly rinse them in cold water to eliminate the excess salt.
    When using fresh leaves, blanch them for one to two minutes in boiling water, then drain and rinse under cold water.

2. PREPARING THE FILLING

  • Olive oil should be heated in a skillet over medium heat. When the onions are transparent, add them and continue to cook.
    Add the ground meat to the skillet and cook it there until it is browned.
    Cook for another minute after adding the minced garlic.
    The uncooked rice, ground cinnamon, ground allspice, salt, and pepper should all be added to the skillet. Stirring frequently will help the rice absorb the seasonings while it cooks.
    Add the lemon juice after turning off the heat in the skillet. The filling mixture needs to chill.

3. STUFFING THE LEAVES

  • Vein-side up, place a leaf flat on a tidy surface.
    A tablespoon or more of the rice and meat combination should be placed in the leaf's middle.
    Similar to rolling a burrito, fold the leaf's sides over the filling before rolling it up tightly. With the remaining leaves and filling, repeat this procedure.

4. COOKING THE DOLMA

  • Any leftover leaves or tomato slices should be placed on the bottom of a large, heavy-bottomed saucepan to prevent the dolma from sticking.
    Pack the packed leaves tightly in layers and carefully add them to the pot.
    Add enough water to completely submerge the dolma after drizzling them with olive oil and lemon juice.
    To keep the dolma from floating, place a hefty plate or a heatproof dish on top of it.
    When the rice is cooked and the leaves are crisp, cover the saucepan and boil it on low heat for 45 to 60 minutes.

5. SERVING

  • Before serving, let the dolma somewhat cool after cooking.
    Dolma is frequently served with a yogurt-based sauce or a drizzle of olive oil and can be eaten warm or at room temperature.

Notes

Here are some quick tips for cooking dolma:

  1. Before you begin cooking, have all of your supplies available. To do this, prepare the vegetables, wash the grape leaves (if using), and prepare the filling.
  2. For the finest flavor and texture, use fresh grape leaves or vegetables wherever feasible.
  3. Don’t hold back with the seasoning. Dolma’s success depends on its rich filling, so season it thoroughly with aromatic herbs, spices, and vinegar or lemon juice for a hint of acidity.
  4. Roll tightly after filling veggies or grape leaves to keep them from unraveling while cooking.
  5. Put the packed veggies in a single layer in the cooking pot. To avoid sticking, place additional leaves or thinly sliced tomatoes at the bottom.
  6. Before cooking, drizzle the dolma with a solution made of water, olive oil, and lemon juice. This will help preserve their flavor and moisture.
  7. While the dolma simmers, the pot should be covered with a lid. As a result, the contents and vegetables cook more evenly.
  8. To keep the dolma submerged and guarantee equal cooking, place a large plate or an inverted heatproof dish on top of them.
  9. When the rice is tender and the vegetables are thoroughly cooked, dolma is finished. Normally, this takes 45 to an hour, but the length of time will depend on the size and kind of the vegetables.
  10. Tahini, yogurt-based sauces, or a sprinkling of olive oil go nicely with dolma. For added taste, think about putting some tomato sauce on the side.
  11. To add a splash of color and freshness, garnish dolma before serving with fresh herbs like parsley or mint.
  12. You may prepare dolma in advance for gatherings or picnics because it can be served hot or at room temperature.
 

Easy 5-Step Recipe For Preparing Arabic Dolma Instructions:

STEP: 1

PREPARE THE FILLING: Combine cooked rice with sautéed onions, optional ground beef, salt, pepper, lemon juice, and other seasonings. Observe cooling.

STEP: 2

PREPARE THE VEGETABLES OR LEAVES: If using, rinse and quickly blanch the grape leaves. Pat them dry after draining. Vegetables like bell peppers, zucchini, or eggplants should be hollowed out.

STEP: 3

STUFF THE LEAVES OR VEGETABLES: Each leaf or vegetable should have a little scoop of the rice mixture on it before being tightly rolled or stuffed.

STEP: 4

ARRANGE IN A POT: To avoid sticking, lay any leftover leaves or tomato slices on the bottom of the saucepan. Place the packed veggies or grape leaves in a single layer.

STEP: 5

ADD COOKING LIQUID: Cover the dolma with a thin solution made of water, olive oil, and lemon juice.

STEP: 6

COOK: The rice should be soft and the vegetables cooked after 45 to an hour of simmering on low heat with the lid on.

STEP: 7

SERVE: Dolma is frequently eaten with a sauce, such as yogurt or tahini, and can be eaten hot or at room temperature.

In many Middle Eastern and Mediterranean cultures, the mouthwatering and savory grape leaf dolma is eaten as an appetizer or a main course. Other veggies, such as bell peppers, eggplants, or zucchini, can also be used to make dolma variations, which are equally wonderful.

Easy 5-Step Recipe For Preparing Arabic Dolma Variations:

Certainly! In the Middle East, the Mediterranean region, and portions of Eastern Europe, dolma is a flexible dish served in various styles. Although I previously offered a grape leaf dolma recipe, it’s crucial to understand that the word “dolma” actually refers to any stuffed or filled item. As a result, there are numerous dolma recipes employing different veggies and fillings. Here are a few well-liked alternatives:

  1. YAPRAK SARMA (GRAPE LEAF DOLMA): As was already stated, grape leaf dolma is a traditional dish. It is made up of grape leaves that have been mixed with rice, onions, spices, and optionally, ground meat. These packed leaves are usually boiled until soft after being wrapped into little packages.
  2. DOLMA WITH VEGETABLES: Numerous vegetables, like as bell peppers, eggplants, zucchini, and tomatoes, can be used to make dolma. Typically, the filling consists of a mixture of rice, ground beef, onions, herbs, and spices. Before cooking, the mixture is filled into the hollows of each vegetable.
  3. WARAK ENAB (STUFFED VINE LEAVES): This version uses vine leaves that have been filled with a rice and meat mixture, much to grape leaf dolma. It’s a widely consumed meal throughout the Middle East, and it’s sometimes accompanied by a tart sauce consisting of lemon juice and olive oil.
  4. CABBAGE ROLLS (SARMA): After being blanched, cabbage leaves are used to wrap a filling made of ground beef, rice, onions, and seasonings. Frequently, a tomato-based sauce is cooked with these buns.
  5. DOLMA WITH SQUASH BLOSSOMS: Squash blossoms may be filled with a blend of grains and herbs in various areas, particularly the Mediterranean. These tasty and beautiful-filled blooms are a seasonal treat.
  6. DOLMA WITHOUT MEAT (YALANCI DOLMA): You can prepare dolma without meat if you’re a vegetarian or vegan. Usually, the stuffing is made up of rice, onions, herbs, and spices. It’s a fantastic substitute for individuals seeking a plant-based choice.
  7. MEATLESS DOLMA WITH LENTILS: Filling veggies with a mixture of lentils, grains, onions, and spices is another meatless alternative. This is a filling and healthy choice.
  8. DOLMA WITH TOMATO SAUCE (KOUSSA BI BANADOURA): This variant adds a tangy and savory taste to the dish by stuffing zucchini or other vegetables and simmering them in a thick tomato sauce.
  9. SWEET DOLMA: While savory dolma recipes predominate, there are also sweet varieties. These are frequently packed with a sweet concoction of rice, almonds, sugar, and flavorful spices and made using fruits like apples or quinces.

Every cook adds their own distinctive spin, therefore dolma recipes can vary considerably from one location to another and even from one family to another. The selection of vegetables, the kind of filling, and the seasonings all play a part in the dish’s great variation throughout the Mediterranean and the Middle East.

Easy 5-Step Recipe For Preparing Arabic Dolma Nutrition Facts:

Nutrition Facts

6 servings per container

Serving Size250g


  • Amount Per ServingCalories180
  • % Daily Value *
  • Total Fat 10g 16%
    • Saturated Fat 2g 10%
  • Cholesterol 20mg 7%
  • Sodium 500mg 21%
  • Potassium 150mg 5%
  • Total Carbohydrate 25g 9%
    • Dietary Fiber 2g 8%
  • Protein 5g 10%

  • Vitamin A 10%
  • Vitamin C 10%
  • Calcium 4%
  • Iron 10%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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