Saucepan@saucepan · Shared this recipeFollowTurkish · sideDolma: Turkish Stuffed Grape LeavesTurkish grape leaves stuffed with ground beef, rice, and spices, then simmered in tomato water and served with yogurt.total2 hr 15 minprep1 hr 15 mincook1 hrservings60Original recipe on chefspencil.comKeep this recipeAdd a copy of Dolma: Turkish Stuffed Grape Leaves to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients60 servingsBack to 60 servings80 grape leaves in brine, rinsed and drained14 oz ground beef1.5 cup rice2 medium onions, grated2 medium tomatoes, grated1 tbsp tomato paste0.5 cup sunflower oil0.5 tsp red pepper flakes1 tsp dried mint0.25 tsp black pepper0.25 tsp cumin0.5 tsp salt1 tbsp tomato paste2 cup waterStepsClear checksTap an ingredient or step to check it off.1Step 1: Combine the ground beef, rice, onions, tomatoes, tomato paste, sunflower oil, red pepper flakes, dried mint, black pepper, cumin, and salt in a large bowl. Mix thoroughly.2Step 2: Trim the woody stems from the grape leaves, ensuring the leaves remain intact. Place shiny side down on a clean surface.3Step 3: Place about one or half a tablespoon of the prepared filling in the center of each grape leaf, adjusting the amount based on leaf size.4Step 4: Fold the stem side over the filling, then fold the right and left edges over the stem side, and roll it up slightly firm. Repeat until all leaves are filled.5Step 5: Place the stuffed grape leaves in layers neatly and tightly in a large pot.6Step 6: Place extra open leaves over the dolma to cover them.7Step 7: In a small bowl, mix the tomato paste with 2-3 cups of water. Pour this mixture over the dolma until they are completely covered.8Step 8: Place a small heatproof plate on top of the dolmas to prevent movement during cooking. Cover the pot with a lid.9Step 9: Cook on medium heat until the water comes to a boil, then reduce the heat to low and continue cooking for about 1 hour or until most of the water is absorbed. Allow the dolmas to rest for 10-15 minutes after cooking.10Step 10: Serve warm or at room temperature, accompanied by plain yogurt.getsaucepan.com/r/fb6b842c-b759-4d7e-a18f-cf02f53eea04 · Original: https://www.chefspencil.com/dolma-turkish-stuffed-grape-leaves/
