Dolma (Rice-and-Meat Stuffed Greens) Recipe

Rice-and-meat stuffed greens, which frequently go by the title dolma, are fashionable all through Central Asia, the Center East, and the Mediterranean. Most variations observe the identical fundamental template: greens (together with cabbage or grape leaves) full of a hearty combination of floor meat and rice, aromatics like onion and garlic, tomato purée, purple pepper paste, and herbs, slowly braised in a savory, tangy tomato broth. 

As soon as cooked, the rice bursts open, remodeling the filling right into a moist, tender, and cohesive combination. The bundles are like juicy meatballs encased in a young vegetable wrapper. Nestled in a pool of braising liquid, with a dollop of cooling yogurt on the aspect, dolma is a deeply satisfying dish—and a favourite in my Armenian household, each as a meal for giant gatherings and at the same time as a weeknight supper when made on a extra modest scale. 

A notice about terminology: Dolma and sarma are generic Turkish phrases which means “stuffed” or “wrapped,” respectively, and each can check with the identical fundamental dish. Whereas utilization varies and never everybody agrees on the exact definitions, to the diploma there’s a distinction it is that dolma tends to check with stuffed greens, sometimes bell peppers, giant delicate chile peppers, eggplant, zucchini, and tomato. Sarma, alternatively, is used when the filling is rolled inside grape or cabbage leaves. With that stated, many individuals simply name the dish dolma even when cooking a mix of each rolled leaves and stuffed greens in the identical pot, which is kind of frequent. This recipe is written to make use of bell peppers, however the headnote accommodates directions for different vegetable containers and leaf wrappers; for readability’s sake, I am calling this recipe dolma.

My dolma recipe is just about an identical to my household’s. Till now, my household’s recipe had solely been handed round orally, with lots of the important methods and steps implied however left unsaid. As a result of the dish is virtually second-nature to everybody, the toughest a part of sharing this recipe was getting everybody to spill their secrets and techniques so I may put all of it down on paper.

Whereas I wished to remain true to the model I grew up with, I additionally wished to experiment with incorporating a number of ideas and methods to make what’s normally a considerably laborious course of simpler. After some tweaking, I’ve provide you with a technique for dolma that’s straightforward, scrumptious, and satisfying regardless of the cook dinner’s expertise.

How you can Fill Dolma

The standard dolma filling consists of sautéed aromatics—onions, garlic, dried spices, and herbs—mixed with raw rice, floor beef or lamb, tomato and purple pepper pastes, and recent parsley.

The most important change I made to the unique recipe was to par-cook the rice earlier than folding it into the filling. Historically, uncooked rice and meat are blended collectively to make it; because the rice cooks, it attracts moisture from the meat, drying it out. Par-cooking the rice first permits the grains to start the method of gelatinization: They swell with moisture and soften earlier than it’s used within the filling, preserving the meat moist and tender. It additionally hurries up the cooking of the filling, stopping the greens from turning into overly comfortable. The greens must be tender, however not disintegrate earlier than they make their solution to the plate.

For meat that stays juicy, I add a little bit of baking soda to the bottom meat, elevating its pH and serving to it retain moisture. As contributor Tim Chin wrote in his marinades investigation, a better pH makes it harder for proteins to bond tightly through the cooking course of. “Water will get trapped within the areas between proteins,” he says, “so the meat holds on to extra water and stays juicy.”  

I like dried mint and basil as flavorings, although neither are conventional in my household, together with Aleppo and black pepper. (Dried basil—particularly opal basil, which is the basil used most frequently in Levantine delicacies—doesn’t get almost sufficient respect, and its floral, herbaceous taste is particularly good in meatballs and meat stuffings.)

Braising Dolma

As soon as the greens are ready, they’re set right into a pot to braise. The braising liquid for dolma may be so simple as simply water (or broth), nevertheless it’s as more likely to be considerably extra complicated: a puréed tomato product of some variety, lemon juice, and a fats like butter or oil, all of which yield a vibrant, silky sauce to serve over and across the stuffed greens.

I like to make use of tomato paste instead of the normal purée, because it varieties a beautiful, potent sauce when thinned out with water, and since I all the time have some readily available. As soon as the stuffed greens are mixed with the braising liquid, somewhat water is added till the greens are absolutely submerged. 

To maintain the stuffed greens from floating within the pot and to maintain the uncovered surfaces of the filling from drying out and forming a pores and skin, cooks normally set a small plate on prime of the greens to weigh them down. The pot is then coated with a lid and heated on the stovetop (or in an oven) till the meat and rice is tender and the braising liquid has reworked into velvety sauce, an hour or so later. (In contrast to another rice-stuffed vegetable dishes, the stuffing in dolma must be juicy and comfortable, like a young meatball, and never a unfastened combination of rice and meat.) 

I want braising my dolma within the oven, fairly than on the stovetop, because it’s a extra mild and even cooking methodology. This implies you may set a timer and stroll away with out the worry of scorching your greens on the underside of the pot or fussing with a finely-calibrated burner setting.

Stuffing bell peppers is each straightforward and fast to do, in order that’s the model I’ve targeted on right here. They’re straightforward to buy in uniform sizes and shapes, they usually take mere minutes to prep: You merely must lop off their tops and take away the cores. Search for giant peppers with sq. bases, as it will assist them sit upright within the pot. Although inexperienced peppers are conventional, any colour will do—I like an assortment of colours myself.

I like to consider bell peppers as a gateway vegetable for dolma—straightforward to make use of, and the proper introduction to this scrumptious and satisfying dish. When you’ve tried them, and turn into a fan, you may need to attempt utilizing different greens too.

Making ready Different Greens for Dolma

When you get comfy with peppers and need to begin using different greens for dolma, issues get barely extra sophisticated, particularly if you use a couple of variety in the identical pot (as we normally do). They’re all fairly straightforward to organize, however barely extra concerned than bell peppers, which want nothing greater than coring and filling. Furthermore, it may be exhausting to foretell precisely what number of greens you’ll want, so it’s finest to buy a number of further to make sure you don’t run out of vessels for the filling. Whenever you use a mix of wrappers, it’s much more difficult to determine the precise quantities you want, and a little bit of math is usually required for individuals who need to mix-and-match.

Right here’s a fast information on the right way to make dolma with completely different greens.

• Tomatoes: Use the identical variety of spherical, uniform tomatoes as peppers, or a bigger variety of smaller plum tomatoes. Take away the tops and cores, then mince and add the cores to the braising liquid, as they’d add an excessive amount of moisture to the filling. Needless to say tomatoes are inclined to turn into very fragile after baking, so take care when eradicating them from the pot and keep away from stacking them when serving. I like to recommend utilizing a serving spoon—as a substitute of tongs—to softly choose them up.
• Zucchini, Summer time Squash, and Eggplant: Search for greens which can be as cylindrical and as uniform in thickness as attainable. That is simpler to do with zucchini and summer time squash; you’ll want to search out Asian eggplants, since fats globe eggplants are too portly to work, since they’ll’t simply be fashioned into small cylinders. Dolma is usually made utilizing dried eggplants—which benefit from coming pre-cored and ready-to-stuff as soon as soaked in heat water to rehydrate them—however they’re exhausting to search out exterior of Center Jap grocers or on-line.  
• Lower the greens into 2 1/2- to 3-inch lengths, taking care to ensure the bottoms are flat. Utilizing a small spoon, hole out the greens, leaving about 1/4-inch of flesh on the base and and sides. (You must be capable of really feel the spoon from the underside of the bottom.)
• Six kilos of zucchini, summer time squash, and/or eggplant must be sufficient for all the filling beneath—every vessel ought to get about 1/3 cup or 85 grams—although it’s not a nasty thought to have a number of further greens readily available, particularly when their diameters are on the slender aspect.
• Cabbage: Although cabbage is among the most concerned greens to organize, it’s one among my favourite wrappers to make use of. (Although it isn’t conventional, Tuscan kale will work right here too, so long as you shave the inflexible rib till it’s the identical thickness because the leaves, and blanch the leaves till tender.)
• To make the leaves versatile sufficient to work with, it’s important to tenderize them in boiling water. Use a pointy knife to take away the stem, together with the primary quarter-inch or so of the encompassing leaves. Then, utilizing a paring knife and a small spoon, scoop out the core utterly, so the leaves are simply separated as soon as blanched. 
• In an 8- to 10-quart Dutch oven or stockpot, deliver 4 quarts (3.7L) of water to a boil over excessive warmth. Add the cabbage, cut-side down, and canopy the pot. Scale back warmth to medium-high, preserving the pot at a vigorous simmer, and cook dinner cabbage till a paring knife inserted into it yields simply, about half-hour. Switch the cabbage to a big bowl, cowl with chilly water, and let sit till cool sufficient to deal with, about half-hour.
• As soon as cool, rigorously peel the outer leaves from cabbage, taking care to not tear them. (You will have a complete of 20 to 22 leaves 5- to 6-inches in diameter, so search for a big cabbage that weighs at the least 3 kilos, or use two smaller ones.) To make the leaves as versatile as attainable with out breaking them, use a paring knife to shave off the thick aspect of the leaf’s central rib, making it flush with the rest of the leaf.
• To assemble, set one cabbage leaf on the counter rib aspect down with the stem finish dealing with you. Place 1/4 cup (60g) of filling within the heart of the leaf, then roll the stem finish away from you and over the filling to softly kind a 3-inch log. Fold the perimeters of the leaf in towards the filling like an envelope, then roll the bundle over itself right into a compact log. Repeat with remaining leaves till no filling stays.
• Use among the remaining cabbage leaves to line the Dutch oven earlier than beginning step 6 of the recipe beneath. This creates a nest for the cabbage bundles. Lay the cabbage logs across the pot so that they’re comfortable towards each other, making two layers if wanted.
• Grape Leaves: My household grows grape leaves, counting on a treasured grapevine my grandfather discovered within the wild and transplanted to his yard fifty or so years in the past—the clones of that are in almost each one among my member of the family’s backyards now. These are the most effective grape leaves for sarma, however the brined, jarred ones you should buy from Center Jap grocers aren’t horrible, both—and are an entire lot simpler to search out should you don’t have grape leaves rising in your backyard..
• To make use of brined grape leaves, rinse at the least 23—it’s good to have extras, however one giant 16-ounce jar ought to do the trick— leaves in chilly water, then drain them in a colander, urgent gently to take away any extra water.
• Fill and roll the leaves as you’ll with the cabbage, utilizing 1/4 cup (60g) filling per leaf (every must be 5- to 6-inches in diameter). (If you find yourself with smaller leaves, overlap pairs of them to create a single giant wrapper.) Set the leaves shiny (or vibrant inexperienced) aspect down, with the rib dealing with up. As with the cabbage sarma, you’ll need to line the pot with leftover grape leaves (or blanched cabbage leaves) to carry the rolls in place. (There’s no want to make use of an entire head of cabbage; you may simply peel off a number of exterior leaves and blanch them individually.)

All these directions may appear sophisticated, however when you’ve made dolma a number of instances, it’ll begin to really feel like second nature.  The dish is a wonderful solution to benefit from an end-of-summer bounty of backyard greens, however even should you aren’t utilizing produce straight out of your backyard, — dolma is scrumptious. And should you adore it as a lot as I do, then it’s positive to turn into a staple in your house as it’s in mine.