Zeytinyagli Yaprak Dolmasi

Zeytinyagli Yaprak Dolmasi Recipe from Turkey | Ingredients & Steps

Region / culture: Turkey | Preparation time: 45 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Zeytinyagli Yaprak Dolmasi is a traditional Turkish dish made with vine leaves stuffed with a flavorful rice mixture. This dish is popular in Turkish cuisine and is often served as an appetizer or main course.

History

Zeytinyagli Yaprak Dolmasi has a long history in Turkish cuisine and is believed to have originated in the Ottoman Empire. The dish has been passed down through generations and is a staple in Turkish households.

Ingredients

220 g of rice
6 onions
220 ml of olive oil
1 tomato
25 g of pine nuts
25 g of currants
1 tbsp of dried mint
1 bunch of dill
1 tsp of pepper
salt
3 tsp of sugar
1 tsp of allspice
250 g of vine leaves
0.5 lemon

How to prepare

Cover the rice with warm water and let it cool. Drain and wash.
In a saucepan, add chopped onions, pine nuts, 1 tsp salt, and olive oil. Brown on medium heat.
Add the rice and stir for about 10 minutes.
Add finely chopped tomato, extra salt and pepper, sugar, and 200 ml water. Mix well and simmer for 10-15 minutes until the water is absorbed.
Add the spices and chopped herbs. Cover with paper towels and place the lid back on. Set aside for 0.5 hour. Mix well.
Place vine leaves in boiling water and cook for 5 minutes. Drain and remove stems.
Place one leaf at a time on a plate and place 0.5 tbsp of rice mixture near the bottom of the leaf. Fold the sides towards the center and roll it up firmly. Continue the procedure, placing "dolmas" in the bottom of a saucepan.
Add lemon juice and 250 ml water. Weigh down the "dolmas" with a bread plate. Cover with a lid and cook on low for about 1 hour.
Let it cool and serve with slices of lemon.

Variations

Add ground meat to the rice mixture for a heartier dish.
Use different herbs and spices for a unique flavor profile.

Cooking Tips & Tricks

Make sure to cook the rice mixture until the water is absorbed to ensure the flavors are well combined.

- Be gentle when rolling the vine leaves to prevent tearing.

- Weighing down the dolmas with a plate while cooking helps them stay intact.

Serving Suggestions

Zeytinyagli Yaprak Dolmasi can be served as an appetizer or main course with a side of yogurt or salad.

Cooking Techniques

Rolling the vine leaves tightly ensures the filling stays intact.

- Cooking the dolmas on low heat allows the flavors to develop.

Ingredient Substitutions

You can use raisins instead of currants.

- Substitute pine nuts with chopped almonds or walnuts.

Make Ahead Tips

Zeytinyagli Yaprak Dolmasi can be prepared ahead of time and stored in the refrigerator for up to 2 days before cooking.

Presentation Ideas

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

Pairing Recommendations

Zeytinyagli Yaprak Dolmasi pairs well with a glass of Turkish Raki or a crisp white wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Zeytinyagli Yaprak Dolmasi contains approximately 300 calories.

Carbohydrates

Each serving of Zeytinyagli Yaprak Dolmasi contains approximately 35g of carbohydrates.

Fats

Each serving of Zeytinyagli Yaprak Dolmasi contains approximately 15g of fats.

Proteins

Each serving of Zeytinyagli Yaprak Dolmasi contains approximately 5g of proteins.

Vitamins and minerals

Zeytinyagli Yaprak Dolmasi is a good source of vitamin C, iron, and calcium.

Alergens

Zeytinyagli Yaprak Dolmasi contains nuts (pine nuts) and gluten (from the rice).

Summary

Zeytinyagli Yaprak Dolmasi is a nutritious dish that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Zeytinyagli Yaprak Dolmasi is a delicious and nutritious dish that is perfect for any occasion. With a flavorful rice filling wrapped in tender vine leaves, this dish is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered the recipe for Zeytinyagli Yaprak Dolmasi. It was a warm summer day, the sun shining brightly in the sky as I sat in my grandmother's kitchen, watching her prepare this traditional Turkish dish. The smell of fresh herbs and olive oil filled the air, tantalizing my senses and making my mouth water in anticipation.

My grandmother, a master in the kitchen, had learned this recipe from her own mother, who had learned it from her mother before her. It was a recipe that had been passed down through the generations, each woman adding her own twist to make it uniquely her own. And now, it was my turn to learn the secret to making the perfect Zeytinyagli Yaprak Dolmasi.

As I watched my grandmother work her magic in the kitchen, I couldn't help but be in awe of her skill and expertise. She moved with a grace and precision that only comes from years of practice, her hands moving deftly as she carefully stuffed each grape leaf with a flavorful mixture of rice, herbs, and spices.

I asked her how she had learned to make such a delicious dish, and she smiled, a twinkle in her eye. "Ah, my child," she said, "I have learned this recipe from many different places and people over the years. Each person I have met has shared with me their own version of Zeytinyagli Yaprak Dolmasi, and I have taken elements from each to create my own unique recipe."

She went on to explain that the key to a truly delicious dolma lies in the quality of the ingredients. The rice must be of the highest quality, the herbs fresh and fragrant, and the olive oil rich and flavorful. Each ingredient must be carefully selected and prepared with love and care, for it is this attention to detail that truly sets a great dolma apart from the rest.

As she spoke, I could see the passion and dedication in her eyes, and I knew that I wanted to learn everything I could from her. I watched as she rolled each grape leaf with precision and skill, her hands moving with a practiced ease that belied her years.

Finally, after hours of preparation, the dolmas were ready to be cooked. My grandmother placed them in a large pot, covering them with a flavorful broth made from fresh tomatoes and herbs. She simmered them slowly over a low flame, allowing the flavors to meld together and create a dish that was truly a work of art.

As we sat down to eat, the aroma of the dolmas filled the room, and I couldn't wait to taste the fruits of my grandmother's labor. The first bite was pure bliss, the flavors bursting on my tongue in a symphony of tastes and textures. It was a dish unlike any I had ever tasted before, and I knew that I had truly discovered something special.

And so, that day in my grandmother's kitchen, I learned the secret to making the perfect Zeytinyagli Yaprak Dolmasi. It was a recipe that had been passed down through the generations, each woman adding her own twist to make it uniquely her own. And now, it was my turn to carry on the tradition, to share this delicious dish with my own family and friends, and to pass on the recipe to future generations.