Rice and Turkey Dolmathes

Greek Rice and Turkey Dolmathes Recipe with Currants and Spices

Region / culture: Greece | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Rice and Turkey Dolmathes is a delicious and nutritious dish that combines ground turkey, brown rice, and a variety of spices wrapped in blanched romaine lettuce leaves. This recipe is not only flavorful but also a healthy alternative to traditional dolmathes made with grape leaves.

History

Dolmathes, also known as dolmas or dolmades, are a popular dish in Mediterranean and Middle Eastern cuisine. The word "dolma" comes from the Turkish word "dolmak," which means "to be stuffed." While traditional dolmathes are made with grape leaves, this recipe puts a unique twist on the classic dish by using romaine lettuce leaves instead.

Ingredients

1 tbsp olive oil
0.25 cup minced onion
1 clove garlic, minced
0.5 lb (227 g) ground turkey
1.5 cups cooked brown rice
0.25 cup currants or raisins
0.5 tsp salt
0.25 tsp marjoram
0.25 tsp ground cumin
0.13 tsp fennel seed
0.13 tsp freshly ground black pepper
0.13 tsp turmeric
pinch of ground red pepper
1 egg
1 large head romaine lettuce
1.5 cups chicken broth

Lemon Sauce

1 tbsp fresh lemon juice
2 tbsp olive oil
3 drops hot pepper sauce
lemon slices for garnish

How to prepare

In a small skillet over medium heat, cook the onion and garlic in olive oil until they become transparent. Allow them to cool.
In a large bowl, combine the turkey, rice, currants, salt, spices, egg, and onion. Mix well.
Separate the lettuce leaves and wash them. Blanch the leaves by dipping each one in boiling water for 5 seconds. Drain the leaves on paper towels.
To make the rolls, place a leaf on a flat surface and trim down the stiff center vein. Spoon 2 tbsp of the turkey-rice mixture across the bottom third of the leaf. Fold the sides over the mixture and roll. Repeat this procedure with the remaining filling. If the leaves are smaller, you may need to combine two leaves to make a roll.
Place the lettuce rolls seam side down in a steamer containing the boiling chicken broth.
Cover and steam for 20 minutes. Alternatively, gently simmer the rolls in chicken broth for 20 minutes.
Allow the lettuce rolls to cool.
Arrange the rolls on a serving platter and just before serving, top them with a blended sauce made of lemon juice, olive oil, and pepper sauce.
Garnish with lemon slices.

Variations

You can substitute ground chicken or beef for the ground turkey.
Add chopped nuts or dried fruits to the filling for added texture and flavor.
Top the dolmathes with a dollop of Greek yogurt or crumbled feta cheese before serving.

Cooking Tips & Tricks

Make sure to blanch the romaine lettuce leaves before rolling the filling to make them more pliable and easier to work with.

- You can customize the filling by adding your favorite herbs and spices to suit your taste preferences.

- Serve the dolmathes with a side of tzatziki sauce or hummus for a complete meal.

Serving Suggestions

Serve Rice and Turkey Dolmathes with a side of Greek salad and pita bread for a complete Mediterranean meal.

Cooking Techniques

Steaming the dolmathes in chicken broth helps to infuse them with flavor and keep them moist.

Ingredient Substitutions

If you don't have romaine lettuce, you can use cabbage leaves or grape leaves instead.

Make Ahead Tips

You can prepare the filling for the dolmathes ahead of time and store it in the refrigerator until you are ready to assemble and cook them.

Presentation Ideas

Arrange the dolmathes on a platter and garnish with lemon slices and fresh herbs for a beautiful presentation.

Pairing Recommendations

Serve Rice and Turkey Dolmathes with a glass of chilled white wine or a refreshing cucumber mint cooler.

Storage and Reheating Instructions

Store any leftover dolmathes in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of Rice and Turkey Dolmathes contains approximately 250 calories.

Carbohydrates

Each serving of Rice and Turkey Dolmathes contains approximately 20 grams of carbohydrates.

Fats

Each serving of Rice and Turkey Dolmathes contains approximately 10 grams of fats.

Proteins

Each serving of Rice and Turkey Dolmathes contains approximately 15 grams of proteins.

Vitamins and minerals

Rice and Turkey Dolmathes are a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains eggs and may not be suitable for those with egg allergies.

Summary

Rice and Turkey Dolmathes are a nutritious and flavorful dish that is high in protein and low in carbohydrates. They are a great option for a healthy and satisfying meal.

Summary

Rice and Turkey Dolmathes are a delicious and healthy dish that is perfect for a light lunch or dinner. With a flavorful filling wrapped in blanched romaine lettuce leaves and topped with a zesty lemon sauce, this recipe is sure to become a new favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in a small village in Greece. My grandmother, whom we called Yiayia, was known for her delicious cooking and was always trying out new recipes she learned from friends and neighbors.

One day, Yiayia came home with a new recipe she had learned from a friend. It was for Rice and Turkey Dolmathes, a traditional Greek dish made with grape leaves stuffed with a mixture of rice, ground turkey, and herbs. I remember watching her carefully prepare the ingredients, mixing the rice and turkey with fresh dill, mint, and parsley, and then rolling the mixture into the grape leaves.

As she cooked, the aroma of the herbs and spices filled the kitchen, and I could hardly wait to taste the finished dish. When it was finally ready, Yiayia served the Dolmathes with a squeeze of lemon juice and a dollop of tzatziki sauce. The flavors were incredible – the tangy grape leaves, the savory turkey, and the fragrant herbs all coming together in perfect harmony.

From that day on, Rice and Turkey Dolmathes became a staple in our household. Yiayia would often make them for special occasions and family gatherings, and they were always a hit with everyone who tried them. I knew that I had to learn how to make this dish myself so that I could pass it down to future generations.

Over the years, I perfected my own version of the recipe, adding my own twist with a touch of cinnamon and a sprinkle of feta cheese. I even started experimenting with different fillings, using lamb or beef instead of turkey, or adding pine nuts and raisins for a sweet and savory variation.

As I grew older and started a family of my own, I continued to make Rice and Turkey Dolmathes for my loved ones, sharing the recipe with my children and grandchildren. It became a tradition to gather in the kitchen and make the dish together, passing down the techniques and secrets that I had learned from Yiayia so many years ago.

Now, as I sit here reminiscing about that fateful day when I first discovered the recipe for Rice and Turkey Dolmathes, I am filled with gratitude for the culinary heritage that has been passed down to me through the generations. I am proud to carry on the tradition of making this delicious dish, and to share it with my family and friends, just as Yiayia did all those years ago.

In the end, it is not just the flavors and aromas of Rice and Turkey Dolmathes that make it so special to me, but the memories and stories that are woven into every bite. It is a dish that connects me to my past, and reminds me of the love and joy that food can bring to the table. And for that, I am truly grateful.