making your own dolmas
I bought myself a jar of grape leaves - thinking that perhaps I could teach myself how to make dolmas. I have a Turkish neighbour from whom I will be seeking advice for sure, but I thought I'd ask my SE friends for their approaches! Anyone ever done this? Recommendations? Warnings?
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6 Comments:
Take your time! This one requires patience. I also like to mix the stuffed grape leaves with stuffed zucchini and onions. I use a mix of ground beef and lamb as well! Serve with white rice mixed with raisins and nuts.
jcrisco at 1:25PM on 04/24/08
Make sure the jarred grape leaves are not too salty, and if they are, wash them really well. The first time I made dolmas, I didn't realise how salty the leaves were until it was too late. Ok, I was 15 at the time:-), but still. Since then, whenever I happen to make dolma, I inevitably remember the story and have a little laugh at my own expense.
@jcrisco - I also make them together with stuffed onions quite often!
brooke29 at 2:16PM on 04/24/08
Or does anyone have any advice for filling recipes when making these vegetarian? I don't want any dried fruit in them... ick.
kplays at 2:37PM on 04/24/08
What we learned from making dolmades, if it's similar to the dolmas you're making, is cooking the rice at least half way. The first time we made them, there was no way of knowing how cooked the rice was - we had a recipe that didn't specify.
Also, it's easier to set a plate that's large enough in circumference to weigh those suckers down and keep them in place when you're cooking them, but small enough that it fits inside.
We haven't made then in a year or so, so it's somewhat of a distant memory...
Cassaendra at 2:42PM on 04/24/08
Don't put too much rice on each leaf - just like sushi making. A little rice goes a long way. Did you know that you can also make dolmas from swiss chard? Just blanch the leaves a bit before using.
Library Lady at 2:49PM on 04/24/08
Find a recipe for the Middle Eastern style versus the Greek style. They are nice and lemony rather than dripping with olive oil. I am at work and don't have access to my recipes...sorry. My wife is half Syrian; I learned to make them from her aunt when she was visiting many years ago. She lined the bottom of the pot with thick slices of potato. I believe this was to "tame" the boiling so as not to disrupt the dolmades and bust them up. And make sure you you weigh them down with a plate and brick.
NorthernBBQer at 3:19PM on 04/24/08