Thursday, June 18, 2009


Dolmades have been made and eaten for thousands of years. Whether called dolmathes, dolmar, sarma, or yaprakes, stuffed grape leaves are a tasty little treat.
Stuffed grape leaves, a delicious way to utilize an otherwise inedible object, originated in ancient Mesopotamia. Today, they remain popular throughout much of the Middle East. Stuffed grape leaves are known variously as yaprakes finos in Ladino, mehshi wara anib in Arabic, yaprak dolmas in Turkey, dolmades or dolmadakia yialandzi in Greece, dolma yalanchi in Armenia, tolma in Georgia, and dolma bargh in Iran. Yaprak is the Turkish word for leaves, generally referring to stuffed vine leaves, while dolma, originally a Farsi word, is a generic term for stuffed vegetables. Whatever they are called, stuffed grape leaves have long been a prominent component of the Middle Eastern meze (appetizer assortment).

King Karl XII and his soldiers were imprisoned in Bender, Turkey, for many years. There, the King and his men tasted "dolmades" which were made from mutton wrapped in grape leaves. In Turkish "dolmades" means cloak and refers to the wrapping of the grape leave. When the warriors eventually returned to Sweden, they took with them the recipe for "dolmar". However, now the commonplace cabbage leaf was substituted for the grape leaf. The rice used in this recipe still reminds us of the oriental heritage of this dish. According to research carried out by the royal restaurateur Tore Wretman, the custom of dining on "kåldolmar" began in Stockholm. A group of Turkish officials traveled to Stockholm to press the King for money - and then stayed on for several years!
Cajsa Warg's recipe for "kåldolmar" contains a mixture of minced veal and rice seasoned with pepper, nutmeg, salt, onion, and a little cloves. She writes that this mixture is then wrapped in grape leaves, but if none are available "one can use cabbage leaves instead".
Date: Sun, 4 Nov 2001 12:35:42 +0100
From: "Bella"
Subject: A History of Swedish Cuisine - LOOOOOONG!!!

Cabbage rolls were introduced in Sweden by Karl XII who came in contact with this dish at the time of the Battle of Poltava and during his camp in the Turkish Bender and later introduced by his Ottoman creditors which moved to Stockholm in 1716. Kåldolmar was already described in 1755, by Cajsa Warg, in the famous Swedish Cajsa Warg’s kokbok.

1/4 c corn oil
2 med (1-1/2 c) onions, diced small
1/2 tsp salt
1 c raw rice, well rinsed
1 egg, beaten
1 bottled grape leaves
2 (1/3 c) lemons, juiced
1 to 1 1/2 cups water

The stuffed grape leaves are eaten cold, and therefore are a vegetarian summer dish for times when temperature rises. They may be refrigerated until ready to serve as an appetizer with drinks, or used as a snack.

Heat oil in a pan and stir-fry onions and salt over low heat for 10 minutes, or until onions are golden.
Remove to a bowl and cool.
Add rice and egg and mix everything together.
Separate grape leaves and rinse them under cold water. Drain.
Put 1 tablespoon of rice filling on a leaf on edge nearest to you. Fold leaf firmly over filling, then tuck in each side and fold over into a round finger shape about 2-1/2 inches long. Prepare all leaves this way.
Arrange them in an orderly fashion in a saucepan.
Pour lemon juice and water over all.
Cover pan and cook over low heat for 40 minutes.
Test rice for doneness toward end of time. Should liquid dry out too quickly, add 1/4 cup water and continue to cook until all has evaporated.
Cool well and serve at room temperature.
Yield: 50.
7/1/2006 5:08 PM
Stuffed Grape Leaves
 1 lb. ground lamb or beef
1 c. cooked rice
1/4 c. water
1 1/4 tsp. ground cinnamon
1 tsp. salt
36 grape leaves or small cabbage leaves
1/2 tsp. salt
1/4 c. lemon juice
In bowl, combine meat, rice, water, cinnamon, and 1 tsp. salt. 
Rinse grape leaves. (Or for cabbage, cut about 2 inches of heavy center vein from each leaf.  Immerse in boiling water 3 minutes or till just limp; drain.) 
Pat dry with paper toweling. 
Place about 1 Tbsp. meat mixture on wide part of leaf. Fold in bottom edge and sides; roll as for jelly roll. Repeat with remaining leaves and meat mixture.
Arrange on steamer rack in wok, seam side down. 
Pour water into wok to almost cover rolls. Add 1/2 tsp. salt. Bring to boiling. Reduce heat; cover and simmer 20 minutes.  
Add lemon juice; cover and simmer 5 minutes more. 
 Serves 6.
More from Your Wok, Better Homes & Gardens
6/18/2003 3:00 PM
Grape Leaves Stuffed with Dill-Scented Rice
 Greeks have been wrapping food since antiquity, most typically using grape leaves. In early May, Greek country women go to the vineyard to collect their year's supply of leaves. The most famous dish made with them is dolmades, or stuffed grape leaves, a standard appetizer (meze). In this version, they have a simple rice filling. 
1/2 cup olive oil
2 large onions, finely chopped
2 cups long-grain white rice
5 tablespoons fresh lemon juice
3 tablespoons chopped fresh Italian parsley
3 tablespoons finely chopped fresh dill
5 cups (or more) hot water
1 32-ounce jar grape leaves, rinsed, drained, tough stems trimmed
Plain yogurt and lemon wedges 
Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté until translucent, about 7 minutes. Stir in rice, lemon juice, parsley, dill and 1 cup hot water. Season with salt and pepper. Reduce heat. Cover and simmer until rice is partially cooked and no liquid remains, stirring occasionally, about 12 minutes. Remove from heat.
Cover bottom of heavy large wide saucepan with some grape leaves. Place 1 large grape leaf on work surface. Spoon scant 1/4 cup rice mixture in center at widest part of leaf. Fold bottom of leaf over. Fold sides in. Roll up. Place seam side down in pan. Repeat filling and rolling with remaining rice filling and grape leaves, stacking filled leaves atop one another in pan if necessary. Pour enough hot water over just to cover. Place heavy large heatproof plate over stuffed grape leaves. Cover.
Simmer over medium-low heat until leaves are tender and rice is cooked through, about 1 hour. Using slotted spoon, transfer stuffed grape leaves to platter. Serve warm or cold with yogurt and lemon wedges. 
Yield: 24.
Bon Appétit, May 1995 
5/2/2001 6:11 PM
Lebanese Stuffed Grape Leaves
1 pound ground beef
3/4 cup uncooked white rice
1 teaspoon garlic powder
2 teaspoons allspice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon
1 jar grape leaves, or about 50 fresh grape leaves
1/4 cup olive oil
1 pound pork or lamb chops
1 tomato, sliced
1/2 cup lemon juice
40 garlic cloves

In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside.

Rinse grape leaves several times. If the leaves are small, leave them intact, but cut out the large center vein. If the leaves are large, cut them in half vertically, cutting out the large vein in the process.

Place a small amount of the ground meat mixture at the end of each leaf. Roll up egg-roll style.

Pour the oil into the bottom of a large Dutch oven. Lay the chops over the oil. Lay the tomato slices over the chops.

Place the stuffed grape leaves seam-side down on top of the chops. Pack the leaves tightly and begin a second layer when necessary. Place whole garlic cloves randomly between the rolled leaves; plenty of garlic on each layer.

When you are done stacking, pour the lemon juice over the leaves, and add water to the pot to about 2-inches above the rolled leaves. To prevent the leaves from unrolling during cooking, place a plate on top of the stack of leaves and place a heavy object on top of the plate.

Simmer the leaves over low heat for about 2 hours.

Invert the entire Dutch oven into a large platter with high sides (i.e. a 12-inch round cake pan). Or, remove the leaves from the pot with tongs. Serve rustic style, with plenty of Arabic bread on which to spread the garlic!

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Yield: 6 to 8 servings
Recipe courtesy Laura Turcotte
TVFN, Calling All Cooks, Show #CA1C24: Stuffed Grape Leaves/Cran-Oat Scones
5/26/2001 10:22 PM
Dolmathes (Stuffed Grape Leaves)
1/2 lb Grape leaves
1 lb Finely chopped onion
1 cup Rice
1 cup Olive oil
1 batch Finely chopped dill
1 batch Finely chopped mint
Juice from 1 lemon
Briefly dip grape leaves in boiling water then rinse them with cold water and wipe dry.
Mix the onions with half the olive oil. After a while, mix in the rice, 250mL hot water and the remaining ingredients, except for the oil and the lemon juice. Boil the mixture for 4 to 5 minutes.
Wrap one tablespoon of the mixture with a grape leaf and repeat until completed. Carefully place the dolmathes in a pot with some space between them. Cover the dolmathes with a plate and add the rest of the oil and the lemon juice with 500mL of water.
Boil at low heat for 30 minutes, until some water is absorbed and the rice is done. Serve cold with slices of lemon.
Serves 4
Tue, 12 Nov 2002 10:43:16 -0500 Duckie
Duckie <jmstwn1607@xxxxxx>
11/14/2002 12:02 PM
Stuffed Grape Leaves (Sarma U Vinovom Lischu)
1 pound beef and pork, ground together
2 onions
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup rice
1 sprig dill, chopped fine
Washed grape leaves
Fry onions in hot fat. Add meat and fry until blood disappears.
Cool mixture slightly and then add egg, rice, seasoning and chopped dill. Mix together thoroughly.
Place 1 tablespoon of mixture in a grape leaf and wrap up in Sarma fashion.
Place Sarma in deep pan, put 2 tablespoons hot oil, put 2 tablespoons flour and fry together. Remove from fire, add 1 teaspoon paprika, 1/2 cup hot water. Blend and pour over Sarmas. Many prefer to serve it with sour cream.
Servings: 4
Fri, 14 Apr 2006 10:00:17 -0400 "CHI-MUM"
Date: Sun Jun 4, 2006 8:57 am (PDT)
From: "Duckie ®" jmstwn1607@xxxxxx

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