Stuffed Grape Leaves (Dolmas)

[Muffcake]

I made stuffed vine leaves today. I had been debating between making this, Thai rice, or schnitzel, and somehow the vine leaves won. It’s not something I usually make or even have, but I really do love it. It’s quite time-consuming though, so probably not the best choice for a busy day. I remembered to take a picture—only after half of it was already gone.

 

[Muffcake]

Looks great, Muffcake! When you have a chance, would you please post your recipe in the Ethnic forum?

Lee

Hi Lee
Apologies for the late reply—I was caught up with quite a bit last week.

I found a very helpful page that shows how to make stuffed vine leaves, and you can check it out here:

BEST Stuffed Grape Leaves (Dolmas)

Expert tutorial to help you make the BEST stuffed grape leaves recipe or dolams w/ a flavor-packed rice & meat mixture w/ warm spices & loads of fresh herbs

www.themediterraneandish.com

It’s a great guide with pictures and tips if you're looking for a detailed recipe.

However, I made a few changes to suit my own preferences. I added about 1 cup of cooked split peas to the filling for a bit of extra texture and protein. Instead of using fresh tomatoes, I used tomato paste—sautéed it briefly in a little oil and then added it to the water in the pot for extra depth of flavor. I also left out the black pepper, allspice, and cumin. And to give the dish a slight sweet-and-sour note, I added both lemon juice and a little sugar to the cooking water.

Hope that helps!

 

[QSis]

Okay, Muffcake, thanks! I copied your stuffed leaves posts to the Ethnic Foods Forum.

The dinner threads are fun, but it's difficult to find individual recipes in them, so it's best to post recipes and photos of them in the appropriate sub-forum. Some members post new recipes in the dinner threads as well.

Lee