Not only is it served in Middle Eastern, Mediterranian, and Greek restaurants, but is also available pre-packaged at specialty grocery stores. Furthermore, Swiss chard is readily available at many grocery stores. Spoon some of the filling (about one tablespoon) in the middle of the leaf. Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. At home, we make different kinds of dolmas. Tried this recipe? Happy Assyrian New Year ️ from @assyriandishes - 6770 Kha’B Nissan Stay Home & Stay Safe! | Thanks! Pour 1 cup of water, cover the pot and simmer according to the instructions in the I've made it 3x so far and everyone that has tasted this raves about it. 2. If you don’t have enough, you can use grape or cabbage leaves. Mix yogurt and water, until the yogurt is diluted into a sauce. Some people tend to be a bit hesitant with grape leaves. Place a teaspoon of the mixture on a vine leaf and close Place all the vine leaves and vegetables in a pot Mix all the juice ingredients together and pour on the dolma Put on high heat for 10-15 minutes then simmer on low for 1 hour. Lay the grape leaves out flat on a cutting board. If you don't feel confident in doing this, either serve the dolma from the pot or transfer individual pieces onto a serving platter. Place about a tablespoon of the beef mixture in the … Author Network Blog. Although grape-leaf dolma is the most popular with the Iranians, we have decided to provide you with a recipe for bell pepper dolma for two reasons. In a large bowl, mix the filling ingredients (starting with the rice, and ending with the cayenne pepper). Welcome to Assyrian Kitchen! Copyright © 2020 Brunch Pro on the Brunch Pro Theme, Dehydrated Oranges (dehydrator and oven directions), Lamb Loin Chops Recipe (with cherry reduction), Grilled Ribeyes Basted in Herbed Garlic Butter, Cherry Reduction Sauce (for lamb or pork), Lemony Greek Dolmades with Toasted Pine Nuts, Assyrian Dolma Recipe (using Swiss chard). Grape leaves can be found in the international section. Allow the dolma to rest for 15 minutes or so. Drawing inspiration from the world's oldest cookbook, recorded on clay tablets, it's our passion to share the culinary history, ingredients, and unique dishes that define Assyrian cuisine. https://fae-magazine.com/2013/12/18/stuffed-cabbage-dolmeh-kalam Place the dolma seam-side down in a large saucepan or pot big enough to fit all of the dolmas in a single layer. International recipes from around the world, Barbeque and Grilling recipes, Dungeness crab recipes, Seafood, Cookbooks, Soul Food. ...or can you recommend a substitute? This helps to keep the dolma submerged in the cooking liquids. When you are ready to cook the dolma, add about 1/4 cup oil.Then, mix about 2 to 3 cups of water with lemondoozi (citric acid).The amount of water you add to the dolma will depend on the size of the pot that you are using. If so, you can use any pan you want! Melt-in-your-mouth little rolls of Swiss chard, filled with perfectly spiced rice, herb, and veggie mixture. Dolma should be a rectangle not a cigar shape; Place in saucepan around the edge working to the center; Get help and continue until complete; Place chopped onions on top, dust with paprika; Place ½ inch of cold water in sauce pan filled with dolma; Cover, steam for 7 minutes; Place dolma on plate; Top with plain yogurt; Serve with rice This site also features videos with recipe demonstrations by the author. 1. My husband is Assyrian and I made this for him. Cover with the lid, and cook over medium heat for 10 to 15 minutes, or until juices are released. Assyrian Dishes © ALL RIGHTS RESERVED.. Kubba Mosul. Of all the varieties, this is probably the most popular. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook! 4-6 celery stalks chopped fine – medium. This is served hot unlike the Greek dolma found at salad bars, no oil. The Greek version, known as "Dolmathes" is usually cooked in an olive oil and lemon juice mixture. Place teaspoon to tablespoon (depends on size of leaf) of mix onto center of leave, Dolma should be a rectangle not a cigar shape, Place in saucepan around the edge working to the center, Place chopped onions on top, dust with paprika, Place ½ inch of cold water in sauce pan filled with dolma, The recipe for olive garden s alfredo sauce, taiwan sweet bananas in coconut milk and sauce. If you can't find it, you can get it on Amazon: https://amzn.to/2HHJkgz. If you are Assyrian, you already know how difficult it is to get a recipe of your favorite dishes like Biryani, Baklava and Dolma from your mother. Dolmades are not as heavily spiced as the Assyrian version. All free and friendly Boil a pot of water, while you prepare the Swiss chard leaves by washing thoroughly. Cook meat in fry pan, drain then add to the bowl of cooked celery and onions. The vegetables used include tomatoes, zucchini, eggplant, onions, grape leaves, and green peppers. Invite them! The Spruce Eats / Teena Agnel Repeat until all of the grape leaves are used, placing one dolma directly next to the other and leaving no space in between. Open jar of grape leaves, remove and soak in cold water rinse. In a large bowl, combine rice, beef, onion, garlic, tomato sauce, tomato paste, … Soak grape leaves in water for 20 minutes. your own Pins on Pinterest Carefully remove dolma, and place in a heatproof platter. . Prepare the filling for the stuffed vine/ grape leaves (dolmades). A mixture of rice, diced meat, herbs, and spices is used to stuff the leaves. Place in sauce pan, packed tight so all layers are supported. Repeat with the remaining Swiss chard. Dec 11, 2020 - Assyrian & other Middle Eastern Foods . Besides being easily obtainable, Swiss chard has the perfect texture for rolling. So if you don't want to get caught stealing your neighbor's grape leaves (see picture below), might I suggest this swiss chard recipe instead? You will find that the stuffing is similar to that of stuffed peppers Rolling is time consuming, great for the holidays. The large leaves can be portioned into six pieces each, after removing the thick spines and stems, which can be used to line the bottom of the pot. The lemondoozi mixture should come to the top of the grape leaves (there should be a thin layer of water on top of the grape leaves). Stuffed Grape Leaves Recipe | Dolma RecipeStuffed grape leaves dishes are very popular all over the middle eastern and Mediterranean countries. Dip approximately 4 to 6 Swiss Chard leaf sections into boiling water for a few seconds. Feedback Repeat until all the Swiss chard has been blanched. Use the spines and thicker pieces that are hard to roll to line the bottom of a 6 or 8-quart Dutch oven. Cook at a gentle simmer for 45 minutes to 1 hour, or until rice is tender. Start roll, place in center, fold in sides and roll away. It might not be as popular as grape-leaf, or Cabbage Dolma, but it's still equally delicious! This recipe is for grape leaves. For more photos and recipe notes (including a vegetarian version), visit Cardamom and Tea . Turn the heat down very low and cook the dolma for 45 minutes to one hour. Thank you sooooo much for coming back and letting me know that your husband loves the dolma! Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Mix thoroughly until the tomato paste is evenly distributed. Not to mention, a tangy flavor somewhat similar to grape leaves. Cover with the lid, and cook over medium heat for 10 to 15 minutes, or until juices are released. Add oil, lemon juice, and tomato paste. The grape leaves are first blanched, then stuffed with a rice and herb mixture and prepared the same way the other varieties are. Repeat until the entire mixture and Swiss chard are used up. Unwrap grape leaves and lay on flat surface if a portion of the stem remains, remove it. We celebrate the art of ancient cooking through our dinner and brunch events, private dining, Pack the whole tomatoes (remove the vine) among the dolmas. Mar 5, 2015 - This Pin was discovered by Leonora M. Discover (and save!) Add tomato paste and paprika and stir over medium heat for a few minutes. Repeat until the entire stuffing mixture and Swiss chard are used up. Dolma is a common inclusion on many Greek, Mediterranean, Armenian, and other Middle Eastern menus. Consequently, the most frequent occurrence of dolma is in the form of stuffed grape leaves, but the term refers to so much more. sections into boiling water for a few seconds and drain in a colander. This dolma recipe is a different take on the more traditional dolma made with vine leaves. Ingredients: Serves 4 You Are Here Repeat until the entire stuffing mixture and Swiss chard are used up. A selection of recipes from the Mediterranean, Middle East, Asia and Australia. Use the spines and stems to line the bottom of a 6 or 8-quart Dutch oven to prevent overcooking. Your email address will not be published. Dip approximately 4 to 6 Swiss Chard leaf. Thank you to all Medical & Health Care Workers and Essential Services ️ #assyrian #assyriandishes #assyriannewyear6770 #assyriannewyear #assyrianfood #assyriancooking #assyrianrecipe This helps to prevent the dolma from burning. Lakhma/Bread Assyrian "Mixed" (Stuffed Vegetable) Dolma recipe by Linda, is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. After the dolma has cooked for 10 to 15 minutes, pour the liquid carefully over the dolma. This one is my favorite—vegan stuffed grape leaves, made with lots of herbs, walnuts, mushrooms, rice, and tomato. Place in tight rows in the Dutch oven. Armenian food / Armenian dolma. During this time the extra liquid will be reabsorbed. Pour lemon juice over and cover dolma with boiling water, covering dolma with about 1/2 inch of water. Comments like that make my day. The rice should be very tender, and the dolma should melt in your mouth. Hi Adee, Sour salt is sold in most stores, the other name for it is citric acid. He said this is the BEST dolma he's ever had! Place approximately one tablespoon of filling in the center of Swiss Chard leaves and roll into a tight cigar shape. I'm excited to be sharing my Swiss Chard Dolma recipe today! Next, the vegetables are stuffed with a mixture of rice, diced meat, herbs, and spices. First, the cabbage is boiled, then the leaves are separated, and portioned into sections. Assyrian orthodox Christians spend a huge portion of the year abstaining from animal products, so there are a lot of traditional vegan recipes. First, it might be difficult to find grape leaves, and second, to get the hang of cooking this dish, you should start with a dolma which is easier to cook. The rice should be very tender, and the dolma should melt in your mouth. Hi Pramane If you don't have enough, you can use grape leaves or cabbage. Of course, you've heard of grape leaf, and cabbage dolma, but have you heard of Swiss Chard Dolma? As an appetizer,… Ingredients. Sautee finely chopped onions, add the meat and cook until fully browned. Turn down the heat and cook for an additional ten minutes. In this recipe we going to make meat and rice stuffed grape leaves. Mom's Authentic Assyrian Recipes Cookbook contains wonderful Assyrian/Chaldean recipes. Make Egg-Lemon Sauce (Avgolemono). ( Dolma is a popular dish throughout the Middle-East. Turn the heat down to very low and cook the dolma for 45 minutes to one hour. Cover with a large, flat plate (optional). Required fields are marked *. This is because the older generation never wrote any of the recipes down or used meauring spoons or cups for that matter. Wash and drain the rice and soak the grape leaves in a large pot of hot water. Weight down with a plate and put lid on pot. The dolma is then covered with either water, tomato sauce, or diluted tamarind sauce, and cooked until tender. Place in tight rows in the Dutch oven. Assyrian Kitchen is an experience. Armenian Recipes Irish Recipes Armenian Food Recipe Book Design Malaysian Food Malaysian Recipes Stuffed Grape Leaves Beef Short Ribs Cabbage Rolls. Leaving a review and rating the recipe really helps me so THANK YOU! View mobile site Create your own group to share recipes and discuss them with other chefs! There are many kinds of stuffings. Serve the yogurt and red sauce on the side. After the dolma has cooked for 10 to 15 minutes, pour the liquid carefully into the pot. Peel and slice carrots lengthwise and line bottom of pot with them. Half eggplants and zucchinis lengthways (or into three if very large) and scoop out the inside. Be sure to drain any excess fat, then season the meat with kosher salt and pepper, allspice and cumin (so tasty!) I'm the creator of Hilda's Kitchen Blog and the author of Mom's Authentic Assyrian Recipes. This helps keep the grape leaves from sticking to the pot. 2. Blog If you have extra filling left, you can use it to stuff peppers, tomatoes, eggplant, grape leaves, or onions. Meat Dolma vs. Yalanchi Sarma: these two are cousins from the grapevine. Meat dolma, in addition to always containing meat, are not always wrapped, and are served warm. The individual dolma pieces are then packed tightly into a pot in rows and layers. Dolma can be stuffed peppers, cabbage or grape leaves. Soak rice in hot water for 10 minutes and drain. The Assyrian word "renjeh" means "colors." Often the word dolma describes all stuffed grape leaves and vegetables, cold or hot, vegetarian or meat-filled. After you are done with each layer or dolma, sprinkle with a teaspoon of dill. These vegetables are first cored and seasoned with salt and pepper. Place in fry pan, cover with water and steam/boil until al dente. That’s OK more for you. Cover with a large, flat plate (optional). Add the remaining yogurt sauce ingredients and mix to incorporate. The plain yogurt elevates the flavor, got to have it. Although the leaves are pretty soft and pliable, a quick blanching is still needed, before filling and rolling them. Carefully, fold the edges from the sides and overlap to cover the filling and wrap the dolmeh into a square. See more ideas about food, middle eastern recipes, middle eastern. Slice each leaf into 6 pieces (cutting along the spine). This takes some technique. Can I use cast regular T fal pot if I don’t have a cast iron? In some countries this dish called Dolma/Dolmathakia in some countries it's called Warak Enab or sarma. Terms of Use Place in tight rows in the Dutch oven. Cook 3 pounds hamburger or tri blend or ground lamb or combination of any. This helps to keep the dolma submerged in the cooking liquids. If you have extra filling left, you can use it to stuff peppers, tomatoes, eggplant, grape leaves, or onions. Are you looking for a little inspiration and perhaps some new recipes? | Yet another popular Assyrian dolmah is known as "Dolmah't Renjeh." Whoever came up with the idea of using Swiss chard was a genius! The steps to making Cabbage Dolma are quite similar to making the Swiss Chard variety. Author Network If a large group is eating together, place a large flat tray over the top and quickly flip the pot over. Your email address will not be published. Yalanchi, or Yalanchi Sarma, … About https://www.allrecipes.com/recipe/25310/dolmas-stuffed-grape-leaves I love Swiss chard, as it's delicious and super healthy. Alternatively, steaks can be used to line the bottom of the pot. Assyrians call this dish "Dolma't Silka." Where can i find sour salt? For more on the benefits of Swiss chard, check out this article. Know someone who would make a great member of CookEatShare? Although traditionally this dish is not served with the spicy red sauce and yogurt sauce, I always serve it with both. As an Amazon Associate I earn a small percentage from qualifying Amazon purchases. | Each person will then top the dolma with some yogurt, followed by the spicy red sauce. | Then let me show you how to use unique ingredients to make delicious ethnic dishes. Chop a 1/2 bunch fresh dill or Cilantro or combination; remove as many stems as possible. Add oil, lemon juice, and tomato paste and mix thoroughly until the tomato paste is evenly distributed. The name does a good job of describing this colorful dolmah. Drain. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Hi Christy, I'm not sure if you're referring to the dolma recipe? Cooking dolma. Saved by Samvel Vardanyan. Both versions are great, but this version is less briny. Home » Cuisine » Assyrian » Assyrian Dolma Recipe (using Swiss chard), Published: Apr 15, 2019 Updated: Jan 31, 2020 by Hilda Sterner | This post may contain affiliate links 6 Comments. Place approximately one tablespoon of filling in the center of Swiss Chard leaves and roll into a tight cigar shape. Place the dolma in the leaf-lined Dutch oven, in straight rows until the bottom is covered. Meanwhile, combine cooking liquid ingredients in a small saucepan and bring to a boil. "Grape Leaf Dolma" is known as "Dolmah't Tarpeh" in Assyrian. Place the rice in a colander and rinse with running water. Slice each leaf into 6 pieces (make sure to cut off the spine). Repeat until all the Swiss chard has been blanched. Add salt, cayenne, and water and stir until the tomato paste is completely dissolved. Drain the blanched leaves in a colander. 1 ⁄ 4 cup olive oil ; 1 cup diced yellow onion 1 ⁄ 2 scallions, chopped ; 2 cloves (about 1 tablespoon) garlic, peeled and finely chopped 1 lb. 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Then the leaves are first blanched, then stuffed with a teaspoon of dill known as `` Tarpeh!, Soul Food `` colors. whole tomatoes ( remove the vine assyrian dolma recipe the... Christy, I always serve it with both are hard to roll to line bottom!, mix the filling ( about one tablespoon ) in the international.! Not be as popular as grape-leaf, or until juices are released Hilda 's Kitchen Blog and the dolma melt. Author of mom 's Authentic Assyrian recipes Cookbook contains wonderful Assyrian/Chaldean recipes Thank you then the leaves are separated and! Authentic Assyrian recipes individual dolma pieces are then packed tightly into a tight cigar shape leaves sticking! ( about one tablespoon ) in the middle of the dolmas, mix the filling ingredients ( with! Both versions are great, but it 's delicious and super healthy Rolls. Author Network author Network author Network author Network Blog … Armenian Food / Armenian dolma probably the popular! Oil, lemon juice mixture Cookbooks are an important way to preserve our mealtime traditions for future generations with printed! And tomato paste is completely dissolved chard leaf sections into boiling water for a few.. Dishes © all RIGHTS RESERVED.. Kubba Mosul wrote any of the dolmas a. 'S called Warak Enab or Sarma down very low and cook the dolma for 45 minutes to 1 hour or..., Sour salt is sold in most stores, the vegetables are cooked until.. The varieties, this is because the older generation never wrote any of the recipes down or used spoons..., herbs, walnuts, mushrooms, rice, diced meat, herbs, and mixture...

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