How to Make Turkish Dolma

Yaprak dolmasi, or stuffed grape leaves, are a popular appetizer in Turkey. They are served cold, often doused in olive oil with a bit of lemon juice.

Things You'll Need

• 1 (32 oz.) jar of grape leaves
• 1 quart boiling water
• 1/8 tsp. salt
• 2 cups warm water
• 1 cup white, long grain rice
• 3 tbsp. olive oil
• 1 1/2 large, finely chopped onions
• 2 garlic cloves, crushed
• 2 tbsp. fresh parsley, finely chopped
• 1 lb. ground lamb or beef
• 1/4 tsp. ground allspice
• 1/8 tsp. black pepper
• 1/4-1/8 tsp. finely ground red pepper
• 2 cups of water or chicken/beef/lamb stock
• 2 lemons
• Cutting board or flat work surface
• Large saute pan
• Large cooking pot

Instructions

Prepare the Leaves

1. Take the grape leaves out of their jar and gently pull them apart. They are very thin and break easily, so be careful.

2. Remove the stems of the leaves with a sharp knife.

3. Place the leaves in a pot of boiling water. Let them boil for approximately 15 minutes. This both removes the salty brine from the leaves and makes them more durable.

4. Cut the lemons into thin, circular slices.

Making the Filling

1. Soak the rice in hot water with a pinch of salt for 20 to 25 minutes. It should be softer, but not soft enough to eat.

2. Use the oil to sauté the garlic, onion and parsley. Remove from heat.

3. Add the drained meat, rice, allspice, red pepper and black pepper to the sauté pan. Mix the ingredients thoroughly.

Stuffing the Leaves

1. Place a grape leaf on a cutting board or clean countertop, with the cut-off stem end facing you. Add about 2 tablespoons of the meat mixture to the leaf near where the stem used to be. Fold in the left and right sides of the leaf and then roll it up. Repeat until all but 20 leaves are stuffed.

2. Use the remaining leaves to line the bottom of a large pot.

3. Arrange the stuffed leaves in the pot as tightly as possible, placing slices of lemon between each layer of leaves.

4. Pour in the water or stock.

5. Place a heat-proof dish on the leaves to keep them from coming loose.

6. Simmer until the leaves are soft and the meat and rice mixture is tender--usually about 1 hour.

Tips & Warnings

• Make sure you line the bottom of the pot with grape leaves. The stuffed leaves will burn if you don't.

• If your water or stock evaporates and the filling is still tough, add more water.