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Extra Lemon Dolma
Created by: Howcan Team
Ingredients
- 1 jar of grape leaves, about 60 leaves
- 1 cup of long-grain white rice
- 1/2 pound of ground lamb
- 1 onion, finely chopped
- 1/4 cup of fresh dill, chopped
- 1/4 cup of fresh mint, chopped
- 1/2 cup of extra virgin olive oil
- 1/2 cup of lemon juice
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of water
Instructions
- Rinse the grape leaves under cold water to remove excess salt, then soak them in a large bowl of warm water for 10 minutes. Drain and set aside.
- In a large mixing bowl, combine 1 cup of rice, 1/2 pound of ground lamb, 1 finely chopped onion, 1/4 cup of chopped dill, 1/4 cup of chopped mint, 1/4 cup of olive oil, 1/4 cup of lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well.
- Place a grape leaf on a flat surface, shiny side down. Trim off the stem. Put about 1 tablespoon of the rice mixture in the center of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, forming a small cylinder. Repeat with the remaining grape leaves and filling.
- Arrange the stuffed grape leaves in a large pot, seam side down, in a single layer. Pour 1/4 cup of olive oil, 1/4 cup of lemon juice, and 1 cup of water over the dolma. Place a heatproof plate on top of the dolma to keep them from unraveling during cooking.
- Cover the pot and cook over low heat for 45 minutes to 1 hour, or until the rice is tender and the grape leaves are cooked through. Add more water if needed during cooking.
- Once cooked, remove the dolma from the pot and let them cool to room temperature. Serve the dolma with a drizzle of extra lemon juice and enjoy!
Dolma, a popular Middle Eastern dish, has a rich history dating back to ancient times. This delectable dish consists of grape leaves stuffed with a tantalizing mixture of rice, herbs, and sometimes meat. The addition of extra lemon juice adds a zesty and refreshing twist to the traditional recipe, elevating its flavors to new heights. Renowned chefs in regions like Turkey, Greece, and Lebanon have perfected the art of making dolma, infusing their unique culinary expertise into this timeless dish. For the best dolma experience, seek out restaurants in these regions or try your hand at making it at home, ensuring the perfect balance of tangy lemon and savory filling.
90 min
6 servings
320 calories
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