Easy Paleo Dolmas Recipe (2024)

FAQs

What is a substitute for grape leaves in dolmas? ›

Young leaves from grape vines are the preferred leaf to use for dolma. Grape leaves can be found in many markets in jars near the pickled products. If you can't find brined grape leaves, collard greens or Swiss chard are good substitutes.

The typical Dolma filling, which includes whole grains like rice, contributes to a high fiber intake, promoting digestive health and aiding in blood sugar regulation. Additionally, the inclusion of fresh herbs like dill, mint, and parsley not only enhances the flavor but also adds a variety of vitamins and minerals.

If using fresh grape leaves: wash them very well and blanch them in boiling hot water. Remove from water using a slotted spoon and place them in a colander to fully cool and drain. Leftovers: Store properly in the fridge in a tight-lid, refrigerator-safe container for 3 to 4 days. You can enjoy them cold or reheat.

I have wondered about the difference in the two names so did a bit of research. And, it's not rocket science. Based on various sources, dolmas OR dolmades is just the plural form of dolma.

You can use raspberry leaves, cabbage leaves. There is also a vegetable dolma. In this case уou stuff eggplants, tomatoes, pepper and cabbage leaves with meat. Cabbage leaves should be blanched before.

Try also replacing the vine leaves with cabbage leaves (you will also have to change the spice combination); and, instead of rice, try using burghul.

Dolmades

Overall, grape leaves are both low in calories and high in fiber. They also have high amounts of vitamin A and vitamin K ( 17 ). Additionally, they have a very high antioxidant content.

In short, yes. Canned Dolmas (or jarred grape leaves, for that matter) should be rinsed after opening, because products like these typically come brined. So, a quick wash will remove excess salt solutions, which could otherwise ruin the overall quality of the meal.

Our handpicked vine leaves are high in fiber, yet low in calories, while loaded with vitamins A and K. If you're tired of peas or broccoli, you're in luck – canned dolmas are a healthy & herby vegetable substitute, excellent for all occasions.

Bring a large pot of unsalted water to a rolling boil and fill a large bowl two-thirds of the way full of ice water. Plunge the leaves in the boiling water and cook for one to two minutes, drain, and immediately transfer to the ice water to stop cooking. Drain again and lightly pat them dry before using.

How do you brine grape leaves for dolmas? ›

Preserved Grape Leaves

Bring 1 cup of water to a boil and add salt, stir until salt is dissolved. Place the rolls of grape leaves in a clean and sterilized jar. Pour the hot brine over the grape leaves and screw on the lid. Place the grape leaves in the fridge, they will be ready for use in two weeks.

Unlike many other cuisines, Dolma is not tied to a specific country. It is both Turkish and Greek. Some people also claim Dolma to be a dish from the Middle East, Armenia and Lebanon. Each of these countries has a Dolma variation prepared with local ingredients.

Enjoy them cold, as a snack, or serve them warm with a dipping sauce – Tzatziki, lemon tahini (tahini, lemon juice & garlic - blended), or greek yogurt & fresh dill – for an iconic meze. They pair well with a dry white, like a Sauvignon Blanc.

Dolma in Turkish, dolmades in Greek. The Turkish version will often contain dried fruit from their Ottoman legacy while the Greek will contain fennel and mint. Moussaka is another dish with claims to both nations. In Turkey, it is sautéed and served in the style of a casserole, and consumed warm or at room temperature.

Dolmades are a food you will find in many variations in every area of Greece and in every season. The name 'dolma' has been borrowed by the Greeks from the Turks, however the food itself stems from ancient Greece. In ancient Greece, dolmades were called 'Thria' -Θρία- and were made with tender fig leaves!

If you've got a grapevine growing in your garden, you will be able to use fresh vine leaves all summer to make dolmades or baked feta. If you're not so lucky, you can purchase preserved vine leaves in vinegar which work just as well. Simply rinse them well and trim off the stems.

When cooking, it's important to use the correct ingredients, which is why many people ask, which grape varieties are best for making dolmades? The Sultana grape, also known as the Thompson seedless, is best grape variety with edible leaves used in making dolmades.

You can make dolmades, or stuffed grape leaves, with fig leaves in place of the grape leaves. And you can wrap them around whole fish or fillets, then grill, roast or steam, for an aromatic main course.