Introduction

Indulge in the flavors of the Mediterranean with this traditional Turkish dish of stuffed grape leaves, also known as Dolma. This savory and aromatic delicacy is a popular appetizer or side dish that will transport your taste buds to the beautiful coasts of Turkey. Filled with a flavorful mixture of rice, herbs, and spices, these grape leaves are sure to delight your senses.

Ingredients

• Grape leaves (fresh or preserved)
• 1 cup of rice
• 1 onion, finely chopped
• 1/4 cup of pine nuts
• 1/4 cup of currants
• 1/4 cup of chopped fresh dill
• 1/4 cup of chopped fresh mint
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 1/2 teaspoon of cinnamon
• 1/4 cup of olive oil
• Lemon slices for garnish
• Salt and pepper to taste

Directions

1. If you are using fresh grape leaves, blanch them in boiling water for a few minutes. If using preserved grape leaves, rinse them to remove excess salt.
2. In a bowl, combine the rice, onion, pine nuts, currants, dill, mint, paprika, cumin, cinnamon, olive oil, salt, and pepper. Mix well.
3. Place a grape leaf flat on a surface, shiny side down. Trim any stems. Place a spoonful of the rice mixture in the center of the leaf.
4. Roll the leaf from the bottom, tuck in the sides, and continue rolling into a cigar-shaped bundle.
5. Repeat with the remaining grape leaves and filling mixture.
6. Arrange the stuffed grape leaves in a pan, seam side down, packing them closely together.
7. Add water to the pan just enough to cover the grape leaves. Place a heavy plate on top to keep them in place.
8. Cover the pan, bring to a simmer, and cook gently for about 45 minutes or until the rice is cooked and the leaves are tender.
9. Once cooked, let the grape leaves cool slightly before serving. Garnish with lemon slices and enjoy this taste of the Mediterranean!