Instant Pot Dolmas Recipe | Unstuffed Dolma Casserole (2024)

FAQs

Can I use my own grape leaves for dolmas? ›

If using fresh grape leaves: wash them very well and blanch them in boiling hot water. Remove from water using a slotted spoon and place them in a colander to fully cool and drain. Leftovers: Store properly in the fridge in a tight-lid, refrigerator-safe container for 3 to 4 days. You can enjoy them cold or reheat.

Bring a large pot of unsalted water to a rolling boil and fill a large bowl two-thirds of the way full of ice water. Plunge the leaves in the boiling water and cook for one to two minutes, drain, and immediately transfer to the ice water to stop cooking. Drain again and lightly pat them dry before using.

These dolmas are made with what may seem like a strange combination of spices, but this is a wonderful, delicate traditional Turkish dish with a twist. They are traditionally served chilled, but you can serve them warm if desired.

Dolmades are typically served warm, room temperature or cold, with either a squeeze of fresh lemon juice. These dolmades go particularly well with many of these delicious plant-based Greek recipes: Hummus, Tzatziki, Briam, Baked Beans | Plaki, Lemon Potatoes and Pita Bread.

In terms of the difference between these terms, "dolmades" and "dolmas" are essentially the same thing, with "dolmades" being the Greek word for this dish and "dolmas" being the Turkish word.

Preparation: Blanch or steam fresh grape leaves briefly just to soften. Rinse canned or bottled grape leaves before use to remove brine flavor. Be careful when removing grape leaves from bottle or jar; they tear easily.

"The older, darker, and thicker leaves always remain a bit tough - no matter how long you cook them." In the kitchen, we unpack and separate the bounty, a few hundred grape leaves, hopefully enough for the entire year. The leaves that will be cooked immediately are placed in a large bowl and covered with boiling water.

A general rule is 1/4 cup kosher salt to 1 quart of water. Get another large pot of water ready — this is what you will can the grape leaves in.

Dolma is a healthful choice for several reasons, aligning closely with the principles of the Mediterranean diet, known for its heart-healthy and anti-inflammatory properties. Firstly, the primary ingredient, grape leaves, is rich in vitamins A, C, and E, as well as a good source of fiber and antioxidants.

Dolmas, Stuffed Grape Leaves

Savor a taste of the Mediterranean with Dolmas (aka stuffed grape leaves). Derived from the Turkish word “dolmak,” meaning “to stuff,” Dolmas are tender Sultana grape leaves hand-wrapped around a filling of whole grain rice, onions, mint, dill, and just a hint of lemon.

Is dolma Greek or Arab? ›

Dolmades are a food you will find in many variations in every area of Greece and in every season. The name 'dolma' has been borrowed by the Greeks from the Turks, however the food itself stems from ancient Greece. In ancient Greece, dolmades were called 'Thria' -Θρία- and were made with tender fig leaves!

Stuffed vine leaves

This is the most common and original dolma variety. It is prepared in Turkey, Greece, Iran, Syria, Armenia, Israel and Egypt. As the name suggests, cooks stuff minced meat seasoned with local spices and herbs into young vine leaves to make the Dolma.

In short, yes. Canned Dolmas (or jarred grape leaves, for that matter) should be rinsed after opening, because products like these typically come brined. So, a quick wash will remove excess salt solutions, which could otherwise ruin the overall quality of the meal.

Enjoy them cold, as a snack, or serve them warm with a dipping sauce – Tzatziki, lemon tahini (tahini, lemon juice & garlic - blended), or greek yogurt & fresh dill – for an iconic meze. They pair well with a dry white, like a Sauvignon Blanc.

Simply heat them in a microwave or on the stovetop for a few minutes until they're warm and tender. The heat will enhance the flavors and make them even more enjoyable.

Blanch the Grape Leaves: Fresh grape leaves should be blanched before using. Either soak in very hot water for 15 minutes to soften the leaves or blanch grape leaves in a brine until they are soft (the time will depend on the leaves – fresh ones will only take a minute).

Harvesting fresh grape leaves for the many favorite Middle Eastern and Mediterranean recipes for stuffed grape leaves is an ancient practice. Fresh picked grape leaves, if available, are preferred to jarred leaves because the picker can select smaller leaves which are more tender and have smaller veins.

Pack rolls of leaves in sterile, hot quart jars. (about 6 rolls per jar-and I remove the string). Pour hot brine over leaves, removing bubbles and leaving 1/8 inch head space. Seal and process in a boiling water bath 15 minutes at altitudes up to 1000 feet sea level.

Young leaves from grape vines are the preferred leaf to use for dolma. Grape leaves can be found in many markets in jars near the pickled products. If you can't find brined grape leaves, collard greens or Swiss chard are good substitutes.