Dolmas are a traditional dish in a wide region of countries near the Balkans, the Mediterranean, and northern Africa and West Asia. The word “dolma” can refer to any dish that has a vegetable shell and a rice- or grain-based stuffing. Some dolma recipes include minced meat as part of the stuffing. Some dolmas are made by hollowing out a vegetable and filling it with the stuffing, while others are made by wrapping a portion of the stuffing in broad leaves. Due to the sheer number of different recipes, influenced by different cultures, all referred to by the same word “dolma”, it is easy to see how a beginner chef might get confused and overwhelmed. But dolmas are fairly easy to make once you understand what they are, and they lend themselves well to ingredient substitutions, to fit the ingredients on hand and the tastes of the table.
First, you need to decide what vegetables and ingredients you’ll be using. The most common traditional vegetable wrap is grape leaves, packed in brine and jarred. You could also use cabbage or lettuce leaves, or bell peppers with their tops cut
off and the insides hollowed out.
For your filling, you’ll need at least a cup of rice, of whatever variety you choose. Onion, garlic, ground meat (beef, pork, or lamb),chopped zucchini, and pine nuts are the most common additions to the filling. You’ll need to sauté the meat and onions beforehand, but not the rice. Some of your favorite herbs and spices help complete the dish. Black pepper, allspice, and curry powder are the traditional choices. Mint is also a common choice, especially if you’re using lamb or pork.
Once you’ve sauteed the meat and onions, mix them in a bowl along with the uncooked rice and the herbs and spices. Take your vegetables to be stuffed (we’ll assume grape leaves for today) and set one out on a cutting board. Plop a small handful of your filling mix into the center of the leaf, and wrap the leaf around the filling. Don’t wrap the dolmas too tightly, as the rice is going to expand a bit as it cooks. Keep wrapping like this until you run out of either filling or grape leaves. If you have leftover filling, freeze it.
To cook the dolmas, you’ll need to line a large, broad saucepan with additional grape leaves, or some other “insulation” such as potato slices. Once the pan is lined, take all your wrapped dolmas and arrange them in the saucepan. Each dolma should not be able to touch the bottom of the pan. Fill the saucepan with a mixture of boiling water, beef broth, and lemon juice, so that the dolmas are just covered by the liquid. If you’re not using ground beef in the dolmas, a similar liquid agent can substitute fr the broth. Tomato sauce is a good choice if you want a vegetarian-friendly dolma.
Put the heat on low, cover the pan, and let the dolmas simmer for about 45 minutes to an hour. The rice inside the dolmas should absorb the boiling liquid and cook to a flavorful and fluffy texture. The dolmas will be ready to serve immediately on removal from the pan. Bon appetit!
