Stuffed Shashuska Dolmas Recipe
Pickled fennel, baba, tzatziki, ghanoush, jalapeño escabeche, confit garlic
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Ingredients
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Dolma Filling
Dolma Wrapping
Accompaniments
Method
Prepare the Filling
- 1
- 2
Sauté the Onion
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- 3
Mix the Filling
In a large mixing bowl, combine cooked rice, ground lamb or beef, sautéed onion, chopped parsley, chopped mint, tomato paste, ground cumin, salt, black pepper, and lemon juice. Mix well until all ingredients are combined.
Stuff the Dolmas
- 4
Prepare Grape Leaves
Rinse the jarred grape leaves under cold water to remove excess brine. Lay a grape leaf flat, with the stem end towards you.
- 5
Fill and Roll
Place about 1 tablespoon of the filling at the base of the leaf. Fold the sides over the filling and roll up from the base to the tip, ensuring it’s tightly packed. Repeat with remaining leaves and filling.
Cook the Dolmas
- 6
Arrange and Add Liquid
Place the stuffed dolmas seam-side down in a large pot. Add enough water or broth to cover the dolmas and a drizzle of olive oil. Place a plate on top to keep them submerged.
- 7
Simmer
Bring to a gentle simmer over medium heat, cover, and cook for about 30-40 minutes, or until the dolmas are tender.
