Vietnamese cuisine is known for its bold and vibrant flavors, and one dish that stands out is the Vietnamese stuffed grape leaves, also known as "Dolma." This delectable dish is a perfect combination of rice, meat, and aromatic herbs wrapped in tender grape leaves. In this article, we will share with you an authentic Vietnamese stuffed grape leaves recipe that will surely impress your taste buds. So, let's get started and bring some Vietnamese flavors to your kitchen.
Main Ingredients: Grape Leaves, Extra Virgin Olive Oil, Garlic
Dolmades, or stuffed grape leaves, are a classic Greek dish that has been enjoyed for centuries. The leaves are filled with a savory mixture of rice, herbs, and sometimes meat, and then cooked to perfection. This dish is a staple at many Greek feasts and celebrations, and for good reason – it is absolutely delicious.
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Stuffed Grape Leaves (Dolmades)
Main Ingredients: Cucumber, Kosher Salt, Greek Yogurt, Ground Black
Stuffed grape leaves, commonly known as dolmades, are a popular appetizer in many Mediterranean countries. They are filled with a mixture of rice, herbs, and sometimes meat, and then rolled up into little bundles. These little packages of flavor are perfect for any occasion, whether it's a family dinner or a party with friends.
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Dolmeh (Stuffed Grape Leaves)
Main Ingredients: Olive Oil, Diced Yellow Onion, Scallions, Garlic
In Iran, stuffed grape leaves are known as dolmeh and are a beloved dish in many households. The filling is usually a combination of rice, herbs, and ground meat, and the leaves are rolled up into small, tight packages. The dolmeh are then steamed or baked until tender and flavorful. This dish is often served as an appetizer or as part of a larger meal.
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My Own Famous Stuffed Grape Leaves
Main Ingredients: Long Grain White Rice, Onion, Fresh Dill, Fresh Mint
Every family has their own twist on traditional recipes, and stuffed grape leaves are no exception. Many home cooks have their own secret ingredient or method that makes their dolmades stand out. Whether it's a special spice blend or a unique cooking technique, these personal touches can make all the difference in creating a truly delicious and memorable dish.
Main Ingredients: Ground Beef, Arborio Rice, Tomato, Ground Allspice
In some Middle Eastern countries, stuffed grape leaves are not the only type of dolma enjoyed. Variations such as stuffed squash, known as koussa, are also popular. The filling is typically similar to that of stuffed grape leaves, but the squash adds a unique flavor and texture to the dish. This variation is a great way to mix things up and add some variety to your dolma repertoire.
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Stuffed Grape Leaves
Main Ingredients: Olive Oil, Long Grain Rice, Yellow Onion, Dried Dill
Stuffed grape leaves are a versatile dish that can be enjoyed in many different ways. They can be served hot or cold, as an appetizer or as a main dish, and can even be made vegetarian for those who do not eat meat. This makes them a great option for any occasion, as they can easily be customized to suit everyone's tastes.
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Greek Stuffed Grape Leaves (Dolma)
Main Ingredients: Grape Leaves, Olive Oil, Finely Chopped Onions, White
Greek cuisine is known for its use of fresh herbs and bold flavors, and stuffed grape leaves are no exception. The Greek version of dolmades often includes a mix of herbs such as dill, mint, and parsley, as well as a touch of lemon juice for a bright and tangy flavor. These dolmades are typically served as part of a meze platter or as a side dish.
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Mediterranean Stuffed Grape Leaves {Dolmas}
Main Ingredients: Brown Rice, Meat, Onion, Extra Virgin Olive Oil
The Mediterranean region is home to many different variations of stuffed grape leaves, each with their own unique twist. Some countries use a tomato-based sauce to cook the dolmades, while others use a lemon and olive oil mixture. Some even add a touch of cinnamon or allspice to the filling for a hint of warmth and depth of flavor.
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Lebanese Stuffed Grape Leaves (Warak Enab)
Main Ingredients: Olive Oil, Ground Beef, Salt, Spice, White Rice
Warak enab, or stuffed grape leaves, have been enjoyed in Lebanese cuisine for centuries. The filling is usually a mix of rice, herbs, and ground meat, and the dolmades are then cooked in a rich tomato sauce. This gives them a slightly different flavor profile than other versions, and the sauce adds a delicious tanginess to the dish.
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Stuffed Grape Leaves… not dolmades!
Main Ingredients: Grape Leaves, Tomatoes, Beef, Fresh Parsley, Salt
While most people know them as dolmades, stuffed grape leaves can also go by other names depending on the region. In some places, they are known as dolmas, in others they are called dolmathes. But no matter what they are called, one thing is for sure – they are always delicious.
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Dolmas (Stuffed Grape Leaves)
Main Ingredients: Grape Leaves, Yellow Onion, Garlic, Olive Oil, Long
Dolmas, or stuffed grape leaves, are a popular dish in many cultures, including Turkish, Armenian, and Iranian. They are typically served as part of a meze platter, which consists of several small dishes served together. This makes them a great option for entertaining, as they can be prepared ahead of time and served at room temperature.
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Vegetarian Stuffed Grape Leaves
Main Ingredients: Grape Leaves, Short Grain Rice, Large Tomato, Parsley
For those who do not eat meat, there are still plenty of options to enjoy stuffed grape leaves. Instead of ground meat, the filling can be made with a mixture of rice, herbs, and vegetables, such as mushrooms, bell peppers, or eggplant. This adds a delicious and nutritious twist to the dish, making it a great option for vegetarians and vegans.
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Bedouin Stuffed Grape leaves
Main Ingredients: Lamb, Olive Oil, Minced Garlic, Ginger, Ground Cumin
In some Middle Eastern cultures, stuffed grape leaves are a traditional Bedouin dish. The filling is often a mix of rice, herbs, and spices, and the dolmades are cooked in a rich tomato sauce. This version is typically served as a main dish, accompanied by other sides and dishes, and is a great option for a hearty and flavorful meal.
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Meat Stuffed Grape Leaves
Main Ingredients: Grape Leaves, Ground Sirloin, Long Grain White Rice
While there are many vegetarian variations of stuffed grape leaves, the traditional version includes ground meat in the filling. This adds a hearty and savory element to the dish, making it a satisfying and filling option. The meat can be seasoned with a variety of spices, making each dolma a burst of flavor in every bite.
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Stuffed Grape Leaves (dolmades)
Main Ingredients: Short Grain Rice, Medium Yellow Onion, Olive Oil
Stuffed grape leaves, or dolmades, are not only delicious, but they are also a great source of nutrients. The rice in the filling provides carbohydrates, while the herbs and vegetables add vitamins and minerals. Plus, the dolmades are usually cooked in a healthy sauce, such as tomato or olive oil, making them a well-rounded and nutritious dish.
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Dolmathes - Stuffed Grape Leaves
Main Ingredients: Rice, Ground Beef, Red Onion, Fresh Mint, Lemon Juice
In Greek cuisine, stuffed grape leaves are known as dolmathes and are a popular dish for special occasions and holidays. They are usually served as part of a meze platter, alongside other small dishes, and are always a crowd-pleaser. The combination of flavors and textures in these dolmades makes them a delicious and satisfying appetizer or side dish.
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Nawal's Stuffed Grape Leaves
Main Ingredients: Curly Parsley, Mint, Medium Tomatoes, Onion, Jasmine
Every family has their own version of stuffed grape leaves, and Nawal's recipe is sure to become a favorite. This variation includes a mix of ground lamb and beef in the filling, as well as a blend of spices for an extra kick of flavor. These dolmades are cooked in a tomato-based sauce, giving them a rich and savory taste that is hard to resist.
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Dolmas - Greek Stuffed Grape Leaves
Main Ingredients: Long Grain White Rice, Olive Oil, Yellow Onion, Green
Greek cuisine is known for its fresh and flavorful dishes, and dolmas are no exception. The filling usually includes a variety of fresh herbs, such as dill, mint, and parsley, as well as a touch of lemon juice for a bright and tangy flavor. These dolmades are typically served as part of a meze platter or as a side dish for a larger meal.
In Lebanese cuisine, stuffed grape leaves are known as warak enab and are a popular dish for both everyday meals and special occasions. The filling is typically made with a mix of rice, herbs, and ground meat, and is cooked in a rich and flavorful tomato sauce. These dolmades are a comfort food favorite and are often served with other traditional Lebanese dishes.
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Hot Stuffed Grape Leaves
Main Ingredients: Grape Leaves, Ground Lamb, Long Grain White Rice
While stuffed grape leaves are typically served at room temperature, they can also be enjoyed hot, straight out of the oven. This variation is great for colder months when you want a warm and comforting meal. The dolmades are cooked in a rich and flavorful sauce, making them a hearty and satisfying dish.
Ingredients:
For the filling:
1 cup uncooked white rice
1 pound ground pork or beef
1 large onion, finely chopped
3 cloves of garlic, minced
1 tablespoon fish sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh herbs (cilantro, mint, or basil)
For the grape leaves:
1 jar of pickled grape leaves
1 tablespoon olive oil
Instructions:
Start by preparing the filling. In a bowl, mix together the uncooked rice, ground pork or beef, chopped onions, minced garlic, fish sauce, salt, black pepper, and fresh herbs.
Drain the pickled grape leaves and rinse them with cold water to remove the excess salt. Pat them dry with a paper towel.
Take one grape leaf and place it on a flat surface with the shiny side facing down. Trim off the stem and cut the leaf in half if it is too large.
Place a spoonful of the filling at the bottom center of the leaf. Fold the sides of the leaf over the filling, then roll it tightly from bottom to top, making sure the filling is sealed inside.
Repeat the same process with the remaining grape leaves and filling.
Heat olive oil in a large pan over medium heat. Place the stuffed grape leaves in the pan, seam side down, in a single layer.
Add enough water to cover the grape leaves and bring it to a boil. Reduce the heat to low and let it simmer for 30-40 minutes until the rice is fully cooked and the grape leaves are tender.
Remove the grape leaves from the pan and let them cool for a few minutes before serving.
Tips:
For a vegetarian version of this dish, you can substitute the ground meat with chopped mushrooms, tofu, or lentils. You can also add other vegetables like carrots, bell peppers, or zucchini to the filling for extra flavor and nutrients. Serve the Vietnamese stuffed grape leaves with a side of nuoc cham, a traditional Vietnamese dipping sauce made with fish sauce, sugar, lime juice, and chili peppers.
In conclusion, this Vietnamese stuffed grape leaves recipe is a must-try for anyone who loves Vietnamese cuisine or is looking to try something new. With its unique blend of flavors and textures, this dish is sure to become a favorite in your household. So, gather your ingredients and give this recipe a try for a taste of Vietnam in every bite.
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![[Homemade] Greek Dolmathes (stuffed grape leaves) : r/food](https://i.redd.it/iszdkacx5w641.jpg)
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