(9 votes)
Loading ...
It's today international food!! How I like it ? In this case we are going to prepare a dish known as Stuffed and its origin is Turk, although there are other versions of this same dish from other countries such as Armenia, Greece, Iran, Romania ... The original recipe is made with grape leaves, but as it can be a bit difficult to buy here, we have decided to make this version with grape leaves. chard. In any case, I encourage you to prepare it with grape leaves, which you can find in specialized food stores in Greece, Turkey or Romania.
Although it is a somewhat elaborate dish (more because of the time it takes than because of the difficulty), I recommend you prepare it because it is delicious and it is very original. It involves wrapping this grape leaf or chard in a filling of minced meat seasoned with spices and mixed with rice. A real delight!
I have put it as a somewhat light second course and first I have made a Russian salad. As a dinner it is perfect. In addition, it is very interesting for those who are on a diet low calorie and in fat, since its preparation is steamed, thus eliminating any excess fat.
And, of course, you can have them prepared in advance and give them a microwave heat, you add a splash of oil when you take them out of the micro and ready to drink them like the first day.
Dolmas: leaves stuffed with meat and rice
Exotic Dolmas, fresh from Turkey, ideal as a light main course and for dinner.
- Irene Arcas
- Kitchen: Turk
- Recipe type: incoming
- Calories: 275
- Rations: 4
- Cooking time:
- Total time:
Ingredients
- 8 leaves of vine or chard well cleaned of earth and without the stem
- 50 g olive oil
- 1 / 2 cebolla
- 2 garlic
- 100 g of minced lamb or beef
- 50 g of basmati type rice already cooked (we can cook it in the basket previously)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon of paprika
- a pinch of pepper
- A pinch of nutmeg
- 1 cup of mint leaves
- 8 tablespoons of tomato sauce (4 for the filling and 4 to decorate the dishes)
- 1 liter of water for the varoma
- shawl
Preparation
In a large pot we heat plenty of water until it is boiling and we turn off the fire. Blanch the grape leaves / chard for 1 minute to soften and remove well spread out on a kitchen cloth.
While in the glass we put the oil, onion and garlic and crush 5 seconds, speed 5. We lower the remains of the lid and walls and program 10 minutes, spoon speed, varoma temperature.
Add the minced meat, cumin, paprika, pepper, salt to taste, nutmeg and mint leaves. We cook 10 minutes, spoon speed, varoma temperature. Add the cooked rice and the 4 tablespoons of fried tomato sauce. We program 2 minutes, varoma temperature, spoon speed, left turn. We remove the filling and let it temper.
We fill the glass with 1 liter of water and program 10 minutes, varoma temperature, spoon speed.
While we are filling the grape leaves / chard as if it were a cannelloni, tucking the edges inwards so that the filling does not come out, as seen in the photo below and we are placing them well together in the varoma.
We put the varoma on top of the glass and program 30 minutes, speed 2, varoma temperature.
We serve them hot with a teaspoon of fried tomato at the base and a dash of olive oil.
Notes
TIP: You can take advantage of those 30 minutes that we have the varoma container placed to boil some vegetables in the basket and on the tray and make a vegetable cream (carrots, potato, cauliflower, pumpkin, zucchini, green beans ...)
TM21 equivalences
Hello good day!! Irene I want to ask you if it will be possible to freeze this dish, once it is finished? Thank you very much and tell you that I am a follower of your recipes
Hello Yoya, yes you can freeze them once they are finished. To consume them again, remove them from the freezer to the fridge 24 hours before consumption and heat them in the microwave. If you don't have a microwave, you can steam them in the Varoma. Thanks for following us!
Hello in Finland we make them with cabbage a very typical dish
kaali kääryleet
Hi Rosak, how interesting! You know I love international food. And do you make them the same or do you vary any ingredient / process? Let's tell more about this Kaali Kääryleet dish please. Thanks for writing to us! A hug.
Hello Irene! I've been wanting to make dolmas for a long time, don't you know how good your recipe came to me ???? my question is where to get the grape leaves ready to use. See if you know? Otherwise the option is to take them from a vine and scald them as you say, right? Let's see if I find a vine haha
Sorry, "you know", not "you know." The keyboard stuff hehe
Hello Irama! Well, I find them in specialized food stores in Romania, Bulgaria, Greece ... now with the increase in immigration in many cities you can find these types of stores. If not, as you say, you will have to look for a vine! But remember that you can substitute them with chard leaves 🙂 You'll tell me about it !! A kiss and thanks for following us.
I have tried the authentic recipe in Cyprus, but I liked the idea of cabbage from rosak5@xtra.co.nz and they are easier to find, although I have already asked a neighbor ... hehehe
This time it does not happen that I make this recipe !!!
Thank you
They are also taken in Lebanon, Palestine, Syria… there is a name that is ???? ??? ??? (ma? sh? waraq 'inab).
You can use natural grape leaves, which are collected still young and tender, by May approx. and make sure that they have not been treated with chemicals. Once collected, they are washed well, dried and frozen for a couple of days, thawed and can be filled as you describe. The final finish is to put them to cook in a saucepan greased with oil, first forming a layer of potatoes cut into slices, another of tomatoes, on top of the leaves and put it over a veryyyyyyyyyyyyyy, soft and slow heat, so that they are released juicy juice. They take about an hour and then it is removed from the mold by turning it upside down, so that the potato is in the foreground.
It is that you spend ...
But how good Marta! I love the comments you are making, they are very interesting and you are teaching me a lot of things. Uyyy that of the potato I am going to do it right now !! Thank you very much, really. 🙂
hello. They are also made in Romania, with young grape or cabbage leaves. They are called »SARMALE». There are those who put juliet carrot or / and pepper, a raw egg to join the filling (which is not loose). They are very tasty if you accompany them with natural Greek yogurt or quindia with vinegar.
Hi Suzana, thank you very much for sharing this information about the sarmale !! I'll try carrot or bell pepper next time. And with Greek yogurt they must be… to die for !! Thank you for your message!! 🙂
Hello. The recipe looks great, I'm looking forward to trying it but I have a question: in step 3 you say "We program 2 minutes, spoon temperature, spoon speed, left turn." Where it says spoon temperature, I suppose it means varoma temperature, right?
Thank you very much.
Hehehe that's Lucrecia, thank you very much for noticing, I had missed it! Right now I change it. Thanks to you for writing and following us. A big hug 🙂