Mediterranean Dolma: A Delicious and Tasty Stuffed Vegetable Dish
Originating in the Middle East and Southeast Europe, the Mediterranean Dolma is a traditional dish found in many households. Dolma is an umbrella name for many stuffed vegetable recipes, where fruits and vegetables are filled with a combination of savory ingredients such as spices, herbs, rice, minced meat, and/or bulgur. Dolma is an ancient recipe that dates back to many centuries ago. The stuffing can vary depending on which country or region the dish is prepared in, although the most traditional stuffing is a combination of rice and herbs.
Dolma is a staple of the Mediterranean diet because of its high nutritional content. It is a great source of protein, carbohydrates, and essential vitamins. Not only is it nutritious, but Dolma is also very versatile. The filling inside the dolma can be altered to taste and can range from sweet and savory, to spicy and tangy.
Dolma is a great main dish or side dish for any dinner and can be served hot or cold. It is usually served with a tomato or garlic sauce, and sometimes a yogurt or tzatziki sauce. The best part of preparing this recipe is that it can be made ahead of time and reheated when needed. Whether you are making dinner for a large crowd or hosting a dinner party, Dolma is a great and tasty dish that is sure to be a hit with your guests.
– 1 package of grape leaves
– 2 cups of cooked white rice
– 2 tablespoons of chopped fresh parsley
– 2 tablespoons of finely chopped fresh mint
– 4 tablespoons of olive oil
– Salt and pepper, to taste
– 2 tablespoons of lemon juice
– 2 cups of vegetable broth or water
1. Rinse the grape leaves with cold water and drain them.
2. In a large bowl, combine the cooked rice, parsley, mint, olive oil, salt, and pepper. Mix until ingredients are fully combined.
3. Place a few tablespoons of the filling mixture in the center of each grape leave. Fold the sides of the leaf so that it is completely enveloping the filling.
4. Heat 1 tablespoon of olive oil in a large pot. Place the dolmas in the pot and cover with the remaining olive oil and lemon juice.
5. Pour the vegetable broth or water over the dolmas and bring to a boil. Cover and reduce heat to low. Simmer for 30-45 minutes or until the dolmas are fully cooked.
6. Serve hot or cold and enjoy!