This stuffed grape leaves recipe is the best ever. If you have tried this meal before, you can be upset that you did not meet this recipe. If you are going to try it for the first time, be sure you’ll cook the best one.
Amazingly Delicious Stuffed Grape Leaves Recipe
No lie, you chose a dish that was a little difficult to prepare. It has to be said from the beginning…
And also, you have to accept that this dish, which has a long preparation process, will run out in half an hour despite all efforts.
It has such good taste that it is really worth the time spent. People of all ages love stuffed grape leaves so much that it can be a little upsetting to see the food you spent hours running out of in an instant.
It has a lot of ingredients, and it causes some dishes, but when the food is cooked, you become one of the most famous Turkish chefs. Your guests or household will be amazed at how this delicacy is created.
This meal is also low in calories and not very high in carbs. When you are limited to 1 serving, it does not break your diet and is not even considered a cheat.
Without further ado, let’s move on to the step-by-step recipe, and I will try to make a detailed, clear, and image-supported narrative as much as I can.
Stuffed Grape Leaves Recipe (5 Servings)
Net Carb: 12g
Total Fat: 28g
Vine leaf (Fresh or pickled, about 50 + 5 leaves)
Garlic (3 cloves)
Sunflower oil (5 tbsp)
Dried mint (1 tbsp)
White rice (1 cup, Baldo rice if possible)
Onion (1/2 small)
Garlic (3 cloves)
Pomegranate molasses (1 1/2 tsp)
Fresh mint (Approx. 10/15 leaves, chopped)
Fresh parsley (5 tbsp, chopped)
Sunflower oil (3 tbsp)
Olive oil (2 tbsp)
Tomato paste (1 1/2 tbsp)
Pepper paste (1/2 tbsp)
Sugar (1/2 tsp)
Chili flakes (1 tsp)
Pepper (1 1/2 tsp)
Salt to taste
Watch Stuffed Grape Leaves Recipe Video
Recipe – 40min prep / 45min cooking time
It is necessary to start with an important question because the recipe will be shaped accordingly.
Will you use pickled grape leaves or fresh leaves?
Stuffed Grape Leaves Recipe with Pickled Leaves
Pickled leaves contain extra salt, which can make your food too salty. So start by removing this salt that they have.
Wash your pickled leaves with plenty of water without damaging the leaves.
Fill a large bowl with hot water.
Put the leaves in the water.
Soak for 10 minutes, pour out the water, fill the bowl with clean hot water, put the leaves in it, and let it sit for another 10 minutes.
Repeat this process at least 5 times.
Wash the leaves for the last time with plenty of water and they are now free of extra salt.
Stuffed Grape Leaves Recipe with Fresh Leaves
If you prepare stuffed grape leaves with fresh leaves, take a large pot on the stove.
Add boiled water to it.
Turn on the stove.
Boil until the leaves turn from green to yellow.
Recommendation: It will be enough for fresh leaves to boiling for 5-10 minutes. When the leaves turn a little yellow and become the wrappable form, take them out of the water and drain the extra water.
And they are ready.
Your pickled or fresh leaves are now ready.
Now set them aside, and you can start preparing the filling.
Put 1 tbsp of oil in a pan, add the thoroughly washed and drained rice to the pan and fry for 3-5 minutes.
Take the fried rice in a deep bowl.
Add extra finely chopped onion, tomato paste, pepper paste, 3 cloves of grated garlic, pomegranate molasses, chopped mint, chopped fresh parsley, 3 tbsp sunflower oil, 2 tbsp olive oil, some sugar, salt, and filling seasonings to the rice.
Mix them well.
The filling should look shiny because of its oil, but if it still has a dry and mat appearance, add a little more olive oil.
Keep the filling aside.
Lay 5 grape leaves on the bottom of a deep and large pot.
Keep the pot aside.
If your leaves have stems, cut them gently with a knife.
Lay a leaf on a flat surface.
Put a small amount of filling on it.
Tip: Be sure not to add too much filling to the leaves. Remember that the rice will swell during cooking. If you put too much filling, they will get stuck in the leaf and will not cook evenly. In this case, you can end up with raw rice.
Wrap the right side of the leaf first, then the left side, after folding it over the filling. (Just like in the image below)
The longer and thinner you spread the filler over the leaf, the thinner and longer your stuffed grape leaves will appear.
Then wrap it up.
Recommendation: When wrapping, try not to wrap it too tightly or too loosely. If you wrap it too loosely, the leaves will open during cooking and the filling will fall apart. If you wrap it too tightly, the rice won’t be able to fit into the leaves when they start to swell.
When you get 10 Turkish dolmas, bring them together, wrap them around with a few turns of sewing thread without tightening too much, and put them in the pot.
Keep wrapping until the leaves are gone, when there are 10, surround them with a sewing thread, and put the pot.
You will have made 5 groups in packs of 10.
Put all the Dolma packs in the pot.
Then add 1 tsp of tomato paste into 1/4 cup of water and mix.
Pour the tomato paste water over the Dolmas.
Slice 3 garlic cloves thickly and place them randomly in the pot.
Turn on the stove and when the tomato paste water starts to boil, continue cooking on the lowest heat with the lid closed.
Cook on low heat for 45 minutes – 1 hr.
Check the meal often.
When the water at the bottom of the Dolmas evaporates and disappears, add a little water (you don’t need to add tomato paste to the water each time).
Recommendation: At the end of 45 minutes, take 1 Dolma from the pot and taste it. If the rice and leaves are fully cooked, everything is easily chewable, which means the meal is well cooked.
Heat 5 tbsp sunflower oil in a small saucepan, add dried mint, fry for a few seconds, and drizzle the mint oil over the cooked Dolmas.
Close the lid of the pot immediately.
Be sure to turn off the stove and keep the pot’s lid closed for 1 hour.
They’ll be ready after 1 hour of waiting time.
Serve with Greek yogurt for the best presentation.
The stuffed grape leaves recipe will be worth all the preparation, and you’ll thank us later.
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