Zeytinyaglı Yaprak Dolma Recipe
Grape leaves stuffed with our delicious mixture of rice, onions, pine kernels & mixed herbs.
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Ingredients
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Stuffing and Grape Leaves
Method
Preparation and Cooking
- 1
Prepare the Filling
In a pan, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent. Stir in the pine nuts and rice, cooking for another 2-3 minutes. Add salt, black pepper, dill, mint, and lemon juice. Pour in 1 cup of water or broth and let it simmer until the rice absorbs the liquid. Remove from heat and let it cool.
- 2
Prepare the Grape Leaves
If using preserved grape leaves, rinse them under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for about 2 minutes to soften.
- 3
Stuff the Grape Leaves
Lay a grape leaf on a flat surface, vein side up. Place a spoonful of the rice mixture at the base of the leaf, fold the sides over the filling, and roll tightly from the base to the tip. Repeat with the remaining leaves and filling.
- 4
Cook the Dolmas
Place the stuffed grape leaves seam side down in a large pot. Add the remaining water or broth, ensuring they are covered. You can place a plate on top to keep them submerged. Bring to a gentle simmer and cook for about 40-50 minutes until the leaves are tender. Let them cool slightly before serving.
- 5
Serve
Serve the Zeytinyaglı Yaprak Dolma warm or at room temperature, drizzled with a little extra olive oil and lemon juice, if desired.
