Dolmades stuffings - help please

Discussion in 'Food & Cooking' started by slayertplsko, Jun 7, 2014.

  1. slayertplsko


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    At home cook
    Dear friends,

    it's early June and I've got some freshly picked, young and tender grape leaves - and quite a lot! Last year I made some, too, using a recipe from a Turkish site that had scallions, mint, parsley (or dill?), rice, bulgur, tomatoes and red pepper paste in the stuffing and I really liked it (although I did manage to commit a slight lemon juice overkill). I will no doubt make these again, but I want to try some other ideas, too. I've heard an aubergine stuffing is nice. What else should I try?
  2. sandsquid


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    Professional Baker
    We always have an open tin of "Sultan" brand stuffed grape leaves in process of being emptied. In our house it is as expected as having a loaf of fresh bread on the cutting-board, and my kids are sure to tell me when they open the last can in the pantry.

    When I made the Greek version "Dolmathakia me Rizi" for my International class, I was not overjoyed with the results. Perhaps as a result of standing there for and rolling a few hundred of them. My finicky teen daughter said it was "better than the store bought", which is high praise indeed. My wife said it was (as you described) "way too lemony".

    Our local Middle Eastern Market occasionally sells items that customers consign (I bring my surplus home grown figs and Pomegranates there) and I have had at least a half dozen versions. I have to say what was deemed an "Iranian" version, which contained ground lamb, heavy Saffron, Cardamon and a hint of Allspice is my personal favorite. 

    I did have one as a guest at a local Afghan Shura that was really, (really) amazing, but my Officer in attendance felt it was not an appropriate time to exchange recipes with our hosts. It had just enough goat to flavor the filling which was based on basmati, and some unidentified cracked grain, some red and green lentils, & pomegranate, cardamon, and I'm pretty sure (at least I really hope those were) pine-nuts. Never had anything like it before or since.
  3. koukouvagia


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    Home Cook
    There is the Kretan stuffing:

    onion, tomato, zucchini, all ground, rice, mint, parsley, olive oil, salt and pepper.  The stuffing is raw, you roll it up and place each dolma in a pot lined with olive oil and tuck them in all closely.  Add water halfway up the sides of the vessel and put on medium heat. I place a heavy plate on top so that the dolmas don't move around.  Never let them boil, just simmer gently. Gentle cooking ensures that the dolmas don't fall apart.

    There is also yalantzi which I've never made but you may want to look up.

    There are also meaty varieties with lamb, beef or pork and served with avgolemono sauce
  4. chicagoterry


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    Home Cook
    There's a Middle Eastern market in my neighborhood that serves several varieties of Palestinian/Lebanese grape leaves and one that they have created themselves which is stuffed with mixed grains--I can tell that red rice and possibly quinoa are in them. I can also taste a bit of cinnamon, a bit of allspice, onions, garlic, lemon juice. There are also flecks of what look like tomato but not a lot. I could be wrong about that --it could be a mild red pepper paste. They are vegetarian.

    They also make lamb-rice grape leaves. Again, I can taste cinnamon and allspice in the mixture and they are most likely steamed in a mixture of water and lemon juice.

    They are all delicious.
  5. liilii11


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    Home Chef

    I always used this type of recipe stuffing vine leaves with beef and rice. 

    a pound of hormone free ground beef, one cup basmati rice uncooked and washed, one tsp of salt, one tsp of black pepper and one tsp of 7 spices. add a tbsp of melted butter optional for taste.

    stuff the vine leave lightly in the center and roll. 

    In the bottom of the pot, you could put slices of lamb meat before placing the stuffed vine leaves or thick sliced potato so the vine leaves wont burn. add three cups of water or up to the level of the vine leaves, add unpeeled garlic and optional lemon slice to give a lovely taste. you could eat the garlic with the vine leaves.

    cook for 45 minutes, start with high heat for ten minutes then lower the heat to meduim- low and let it cook slowly. 

    it is delicious too with a side bowel of yogurt, and a dip of garlic and lemon juice with a dash of salt.