Dolma (Stuffed Grape Leaves)
Abuja, Nigeria · View all recipes
Overview
Dolma, known in Egypt as Warak Enab (grape vine paper), are tender grape leaves stuffed with a fragrant mixture of spiced rice, fresh herbs, and sometimes minced meat, then tightly rolled and arranged in a pot to cook slowly in a bright, lemony broth until the filling is perfectly cooked and the leaves are silky and tender. The preparation of Dolma is a communal activity in Egyptian and Levantine households, with family members gathering around a table to roll hundreds of leaves for celebrations. The tightly rolled parcels, no larger than a finger, are arranged in concentric circles in the pot and weight down with a plate to prevent them unravelling during cooking. The result is a dish of impressive elegance built from simple ingredients.
AFN Heritage Note
Dolma takes its name from the Turkish word dolmak meaning to be stuffed, reflecting the Ottoman culinary influence that spread stuffed vegetable preparations across the Arab world, North Africa, and the Balkans. In Egypt, stuffed grape leaves have been a celebration food for centuries, and the technique of filling leaves with rice and herbs predates Ottoman influence, with similar preparations documented in ancient Arab cookbooks.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Rinse the grape leaves thoroughly to remove brine. If using fresh leaves, blanch in boiling water for 2 minutes until pliable.
- 2
Drain the soaked rice. Combine with the minced meat if using, finely diced onion, chopped herbs, garlic, cumin, cinnamon, allspice, olive oil, half the lemon juice, salt, and pepper. Mix well.
- 3
Place one grape leaf flat on a board, shiny side down. Place a teaspoon of filling along the centre of the leaf, leaving space at the sides.
- 4
Fold the bottom of the leaf up over the filling, then fold in the sides, then roll up firmly. The rolls should be tight but not so tight as to prevent the rice from expanding.
- 5
Line the bottom of a heavy pot with any torn or leftover grape leaves to prevent sticking. Arrange the rolled Dolma in tight, neat layers seam-side down.
- 6
Mix the remaining lemon juice with the stock or water. Pour over the arranged rolls until just covered.
- 7
Place a heavy plate directly on top of the rolls to prevent them unravelling during cooking. Cover the pot with a tight lid.
- 8
Bring to a simmer over medium heat, then reduce to low. Cook for 45 to 60 minutes until the rice inside is completely cooked and the leaves are tender.
- 9
Remove from heat and allow to rest for 10 minutes before removing the plate. Serve warm or at room temperature.
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