Jul 14 2026
Restaurants›Field's Steak & Oyster Bar›Stuffed Dolmas Recipe

Stuffed Dolmas Recipe

Inspired by Field's Steak & Oyster Bar
Time2h
Serves4

Spiced shashuska, pickled fennel, tzatziki, jalapeño escabeche, confit garlic, htipiti

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Ingredients

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Stuffed Dolmas

Spiced Shakshuka

Pickled Fennel

Tzatziki

Jalapeño Escabeche

Confit Garlic

Htipiti

Method

Stuffed Dolmas

  1. 1

    Prepare the Filling

    In a large pan, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic, cinnamon, salt, and pepper. Cook for another minute.

  2. 2

    Add Rice and Broth

    Stir in rice and cook for 2 minutes, then add vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until rice is cooked. Remove from heat and let cool.

  3. 3

    Prepare Grape Leaves

    Rinse grape leaves in cold water. Lay them flat on a clean surface, vein side up.

  4. 4

    Stuff and Roll the Dolmas

    Place 1-2 tablespoons of the rice mixture on each leaf. Fold the sides over the filling and roll tightly from the stem end to the tip.

  5. 5

    Cook Dolmas

    Place dolmas seam-side down in a pot, cover with water and a splash of olive oil. Bring to a boil, then reduce heat. Simmer for 30-40 minutes until grape leaves are tender.

Spiced Shakshuka

  1. 6

    Sauté Vegetables

    In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, cooking until softened, about 5-7 minutes.

  2. 7

    Add Garlic and Spices

    Stir in minced garlic, cumin, paprika, salt, and pepper. Cook for another minute until fragrant.

  3. 8

    Add Tomatoes

    Pour in the canned diced tomatoes, stir to combine, and let simmer for about 10 minutes.

  4. 9

    Cook the Eggs

    Make small wells in the sauce and crack an egg into each well. Cover and cook for 5-7 minutes, or until the eggs are set to your liking.

Pickled Fennel

  1. 10

    Prepare the Pickling Brine

    In a saucepan, combine white vinegar, sugar, and salt. Bring to a simmer until sugar and salt dissolve.

  2. 11

    Pickle the Fennel

    Pour the brine over the sliced fennel in a jar. Let cool to room temperature, then refrigerate for at least 2 hours before serving.

Tzatziki

  1. 12

    Mix Ingredients

    In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, and dill. Stir until well combined.

  2. 13

    Chill

    Refrigerate for at least 30 minutes to allow flavors to meld.

Jalapeño Escabeche

  1. 14

    Prepare the Pickling Liquid

    In a saucepan, combine white vinegar, salt, and garlic. Bring to a simmer.

  2. 15

    Pickle the Vegetables

    Add sliced jalapeños and carrot to the saucepan. Simmer for 5 minutes, then remove from heat and let cool. Transfer to a jar and refrigerate.

Confit Garlic

  1. 16

    Prepare Garlic

    Place peeled garlic cloves in a small saucepan and cover with olive oil.

  2. 17

    Slow Cook

    Cook over low heat for about 45 minutes until garlic is tender and fragrant. Cool and store in the oil.

Htipiti

  1. 18

    Combine Ingredients

    In a bowl, mix crumbled feta cheese, roasted red pepper, olive oil, lemon juice, minced garlic, and black pepper.

  2. 19

    Blend

    Using a fork or a food processor, blend until smooth. Serve chilled or at room temperature.

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