Dolmeh | Dolma | Stuffed Grape Leaves (EP.23)

Happy Sunday everyone! Welcome back to episode 23 of Manny’s Food Channel. There are many variations to one of my all time favorite dishes that I grew up with. Whether it is called dolmeh (Iran), dolma (Turkey), warak enab (Lebanon), or dolmades (Greece), the flavor of these stuffed grape leaves will blow you away. It is light, healthy, easy to make, and a great hor’s d'oeuvre to share with friends and family. Without a doubt you won’t want to miss this little bite of deliciousness. Hope you enjoy!

DOLMEH INGREDIENTS
2 Bay Leaves
1 tsp Salt
1 cup of Basmati Rice
1 ½ cup Beef Broth
¼ cup Yellow Split Peas (soaked in water overnight)
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3 tbsp Olive Oil
1 Onions (medium diced)
4 Garlic Cloves
450 g Lean Ground Beef or Lamb
1 tsp Ground Cinnamon
¼ cup Fresh Mint
¼ cup Dried Dill (or 1 cup Fresh Dill)
1 cup of Chopped Scallions
3 ½ cups freshly Chopped Parsley
¼ cup Pine Nuts
¼ cup Golden Raisins
1 bottle of Grape Leaves (1 kg)
1 ½ cup Beef Broth
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⅓ cup Red Wine Vinegar
⅓ cup Fresh Lemon Juice
¼ cup Sugar

CUCUMBER DILL YOGURT SAUCE INGREDIENTS
500 ml Full Fat Yogurt
100 g Grated Cucumber
1 Clove of Garlic
2 tbsp Dried Dill
S & P to Taste

PREPARATION
1. In a saucepan, combine the rice, split peas, beef stock, bay leaves, salt and bring to a simmer. Cover with a lid and cook for 15 minutes or until the rice and split peas are cooked to al dente (once it is cooked let it cool and set aside).
2. In a large rondeau, heat up 3 tbsp of olive oil on medium heat. Sweat off the onions, followed by garlic and meat for 15 minutes until golden brown.
3. Add in the cinnamon, scallions, chopped parsley, mint, dill, S & P to taste.
4. Turn off the heat and fold in the pine nuts, rice and golden raisins.
5. Place 2-3 layers of grape leaves on the bottom of a well oiled oven proof dish.
6. To make the dolmeh, place the vine side of the grape leaf up on a flat surface, put 1 tbsp of filling on the leaf, roll up the leaf and fold in the edges to prevent the filling from spilling out. Place the dolmeh on top of the layered grape leaves. Continue to make the dolmeh with the remaining grape leaves (make sure you tightly place the dolmeh side by side in the oven proof dish).
7. Pour the remaining beef broth over the dolmeh. Place an oven proof plate on top of the dolmeh (so they don’t move or burst while it is cooking), cover with a lid or tin foil and cook it in the oven @400 F for 20 minutes.
8. In a bowl, mix in the sugar, vinegar, and lime juice. After 20 minutes, remove the plate, pour the mixture over the dolmeh, cover and cook it in the oven for another 40 minutes or until all the stock is absorbed.
9. Once the grape leaves are tender, remove it from the baking dish.
10. Serve with garlic dill yogurt sauce and enjoy!

Hope you enjoyed this video!
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Track: The Valley — tubebackr [Audio Library Release]
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