Turkish stuffed grape leaves (yalancı dolma)

plate of Turkish stuffed grape leaves, yalanci dolma

5 from 4 votes

Turkish stuffed grape leaves (yalancı dolma)

These Turkish stuffed grape leaves have a relatively simple vegetarian filling that's fresh and flavorful. A wonderful meze dish.

Prep Time40

Cook Time1

Total Time1 40

Course: Appetizer/Starter

Cuisine: Turkish

Servings: -35 pieces

Calories: 32kcal

Author: Caroline's Cooking

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Ingredients

For filling

½ onion
2 tablespoon olive oil
½ cup rice short/medium grain
½ teaspoon tomato paste (UK: tomato puree)
½ cup water
3 tablespoon parsley approx, chopped leaf weight/volume
2 tablespoon mint approx, chopped leaf weight/volume, or use around ½ volume dried mint
1 ½ tablespoon dried currants
2 tablespoon pine nuts (optional)

To make grape leaves and to cook

30 grape leaves vine leaves, jarred, approx ½ jar
½ tablespoon olive oil approx
½ lemon juice ie from ½ lemon
water as needed see below

US Customary - Metric

Instructions

Finely dice the onion. Warm the oil over a medium heat in a medium skillet/frying pan and add the onion. Cook for a few minutes until the onion has softened.
Add the rice and tomato paste and mix so that everything is mixed and the rice becomes well-coated. Cook for a minute then add the ½ cup/120ml water. Once it comes to a simmer, reduce heat slightly and allow it to cook until the liquid is absorbed.
Meanwhile, finely chop the parsley and mint (if using fresh). Once the water has absorbed, remove from heat and add the parsley, mint, currants and pine nuts and mix everything so that it is well combined. Set aside to cool slightly while you prepare the grape leaves.
Rinse the grape leaves/vine leaves to get rid of excess brine from the jar then lay a few out flat on a clean surface with the ribs of the leaf facing up and smooth side down. If there are stems left attached, trim these from the leaves.
Spoon a small amount of the filling mixture - only about 1 teaspoon - ½ tablespoon per leaf - in the centre of each leaf in a thin horizontal line. Fold in the bottom edges, then the sides, then roll from the bottom towards the tip to make a thin roll (see pictures above). Repeat with the rest of the mixture and leaves.
Use some leftover leaves (eg ones that are torn/too small) and form a layer over the bottom of a pot/pan, ideally wide, heavy based and shallow. Alternatively, lightly oil the pan. Arrange the stuffed grape leaves in a layer across the bottom, packing them in tightly and with the join to the bottom. As needed, make an additional layer or layers on top.
Drizzle a little oil and squeeze over the juice of ½ lemon over the top of the rolled leaves. Add enough water to just about cover the leaves (around 1 cup/ 240ml but may be more/less). Cover with a plate to hold them down then put the lid on the pot. Place over a medium-low heat and cook for around 25 - 30 mins. Check towards the end that there is still a little liquid and add more lemon and water if need be.
Serve warm or at room temperature.

Video

Notes

Note - I made around 30 with this mixture (about ½ of a jar of leaves), but the exact number will depend on the size of the leaves.

Nutrition