Turkish Dolma Recipe

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Turkish Dolma Recipe


  • 400 g pickled vine leaves
  • 80 g of rice, washed and strained
  • 250 g mixed minced beef (beef and lamb)
  • 1 pound onion, grated
  • 1/2 bunch of smooth parsley, finely chopped
  • 2 St tomatoes, skinned and grated
  • 2 tablespoons of salca (a mixture of paprika and tomato paste)
  • 4 tablespoons butter
  • 1 tsp salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon dried mint
  • 3 St garlic cloves, finely chopped
  • freshly cooked water
  • yogurt (10% fat), also known as firm yoghurt or cream yoghurt, for serving

Turkish Dolma Recipe


  1. Put the grape leaves in a bowl, pour boiling water over them and let stand for 3-5 minutes. This extracts excess salt from the leaves and softens them.
  2. Sauté 2 tablespoons of butter, 1 tablespoon of tomato paste and the cloves of garlic in the pot.
  3. Rinse the rice with clean water and place in a large bowl. Add minced meat, grated onions, parsley, tomatoes, 1 tablespoon of salça, 2 tablespoons of butter, salt, pepper, allspice and the dried mint. Mix all ingredients well.
  4. Carefully remove the stalks of the grape leaves and also spread in the pot with the butter-tomato paste mixture. This serves as a "buffer" so that the wound leaves do not rest directly on the bottom of the pot.
  5. Spread the vine leaves with the matte side up and the branching aligned to oneself. Place 1 teaspoon minced meat filling at the bottom of the leaf. First, lower the lower edge, then close right and left and roll up tightly together. Place in the pot with the butter-tomato paste mixture close together and layer until all grape leaves are processed.
  6. The wrapped grape leaves in the pot with an upside down plate complain. Approximately Fill 500 ml of boiling water into the pot. Close the lid, bring to a boil briefly and then cook for about 45 minutes in a light heat. In between always check if there is enough water in the pot, if you do not pour some boiling water. Service with yogurt.
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