Stuffed vine leaves rolls (Dolmeh)

Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Stuffed vine leaves rolls (Dolmeh). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Stuffed vine leaves rolls (Dolmeh) is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it's quick, it tastes delicious. Stuffed vine leaves rolls (Dolmeh) is something that I've loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Stuffed vine leaves rolls (Dolmeh), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed vine leaves rolls (Dolmeh) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Stuffed vine leaves rolls (Dolmeh) using 11 ingredients and 22 steps. Here is how you cook it.

#Dolmeh or Stuffed vine Leaves rolls are one of the most popular dishes in Iran, Turkey, Greece, and many Central Asian countries. You can find Dolmeh in different types: sometimes Dolmeh includes wrapping leaves of grape leaves , or cabbage leaves around filling and sometimes stuffed eggplant, bell pepper or tomato are called dolmeh as well.
All types are really tasty and just yummy. My mother used to cook Sweet dolmeh ( with grape leaves, sugar, vinegar, raisin, minced beef, yellow split peas and rice) and also sour dolmeh. Today I am going to present sour one from my mother land Ardebil. This type of dolmeh has rich ingredients. You need good time for stuffing and rolling leaves.

Ingredients and spices that need to be Prepare to make Stuffed vine leaves rolls (Dolmeh):

1. 100 g fresh and tender grape leaves or jar grape leaves
2. 200 g ground beef or lamb
3. 100 g onion
4. Bunch fresh fragrant herbs (dill, mint, parsley, coriander, spring onion, chives)
5. 4 tbsp yogurt
6. 3 tbsp yellow split peas
7. 10 tbsp cooked rice
8. 8 tbsp olive oil
9. 1 tsp salt
10. 1 tsp turmeric
11. 1/4 tsp white pepper

Instructions to make to make Stuffed vine leaves rolls (Dolmeh)

1. In a big bowl with ground meat, add grated onions, cooked yellow split peas, yogurt,cooked rice and spices and oil.
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4. In dolmeh, fragrant herbs are very important, especially mint and dill with powerful fragrant give gorgeous flavor to your food.Wash herbs. Chop finely all your herbs. Add them to the other ingredients. Mix well by hand.
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6. Now we are going to roll our dolmeh. First of all, if you use jar grape leaves, drain off brine and rinse them with cold water. If you use fresh tender grape leaves, bring water to boil and allow to cook leaves for 3-4 minutes. Cut off stems of leaves by knife or scissor. Take a leaf, and place 1 tbsp of stuffing in the center of a leaf. Give a roll, then fold bottoms in and go on with rolling it again. Repeat it with rest of your stuffing and leaves.
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11. Take a big pot. place rolled leaves one by one in the pot.
12. Pour 300 ml cold water plus 3 tbsp olive oil. Place a small plate top of dolmeh. You do this to avoid of moving rolled leaves in the pot. Cover the pot and allow to cook on the medium heat for 40 minutes.
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14. You can serve dolmeh either warm or cold. I personally prefer cold ones. Nosh-e Jan
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