Instant Pot Dolmas Recipe | Unstuffed Dolma Casserole (2024)

FAQs

Can you use any kind of grape leaves for dolmas? ›

Greek Dolmades made with fresh leaves are better than those made with canned ones, so it might be worth it to see if any grapes live near you. Wild grape leaves are perfectly good to use, and some species kick out huge leaves perfect for stuffing. What to stuff in your grape leaves? Really whatever you want.

Bring water to and boil. Add grape leave, approximately 12 leave at a time. Bring water just back to a boil; remove grape leaves immediately and plunge the leave into ice water. Drain and dry the leave with paper towels.

But, since these are stuffed grape leaves with meat, you can absolutely serve them warm as the main course with a side of Tzatziki (or plain yogurt) and Greek salad or tabouli!

A Greek dish with history

Dolmades (the plural of dolmas) somehow became a synonym for corruption. It became demeaning to call someone “dolmas”, a nickname which is used till this very day, even though nowadays it is fun and does not carry a bad connotation. During the Age of Enlightenment, dolmades were very popular.

Nevertheless, these stuffed grape leaves can taste salty when canned in brine, which is why it's essential to rinse these little guys in water to remove their excess sodium for both flavor and health reasons.

"The older, darker, and thicker leaves always remain a bit tough - no matter how long you cook them." In the kitchen, we unpack and separate the bounty, a few hundred grape leaves, hopefully enough for the entire year. The leaves that will be cooked immediately are placed in a large bowl and covered with boiling water.

Dolma is a healthful choice for several reasons, aligning closely with the principles of the Mediterranean diet, known for its heart-healthy and anti-inflammatory properties. Firstly, the primary ingredient, grape leaves, is rich in vitamins A, C, and E, as well as a good source of fiber and antioxidants.

They make a wonderful appetizer or midday snack. Mediterranean dolmas, especially the vegetarian ones, can be kept for a long time. You can keep them in the fridge for 5-7 days or freeze them for months.

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.

And, bonus, dolmades also freeze very well. After cooking, cool rolls completely and wrap well in a freezer-safe container, bag or (my choice) wrap. You can keep them in the freezer for up to 3 months.

Why are stuffed grape leaves so good? ›

Although recipes vary, most involve a roll of tangy grape leaves filled with a savory combination of rice and herbs. The result: a unique, flavorful treat rich in vitamins and antioxidants and low in calories, salt, and fat.

Whenever possible, use fresh grape leaves, which taste, as you might guess, more fresh and vibrant. Choose young tender, blemish-free leaves throughout the spring and early summer and store them flat, layered with paper towels, in the refrigerator until you are ready to use them.

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.

These dolmas are made with what may seem like a strange combination of spices, but this is a wonderful, delicate traditional Turkish dish with a twist. They are traditionally served chilled, but you can serve them warm if desired.

Generally find edible grape leaves on wild vines. Cultivated vines for grapes are not used for their leaves, because they are not tender or as flavorful. The wild vines produce tender, thinner leaves that are right for stuffing, rolling, and cooking. Pick the right leaves.

While there are many species of wild grape, all look much the same but, unfortunately, so do many other native vines. Some of these “copy-cat” vines are edible but unpalatable, while others are poisonous, so identifying wild grapes correctly before ingesting them is of paramount importance.

Without your own grape vine, there are many alternatives. Mediterranean delis sell preserved vine leaves but I prefer using silverbeet/chard, cabbage or cos lettuce leaves.

Identifying Characteristics

Wild grapes can form large thickets and choke-out much of the existing vegetation. The ovate leaves that taper to a point with toothed margins, forked tendrils that arise oppositely from the leaves, and climbing growth habit are all features that help in the identification of wild grapes.