Home Cook Together. Celebrate Life.

TurkishAuthentic Cuisine

Yaprak Dolma

Serves 4 to 6 Appetizer vegetarian, Appetizers

Yaprak Dolma

Yaprak Dolma finds its roots in the Aegean meze tables where the sea breeze mingles with aromas of olive oil and fresh herbs. Traditionally prepared with a generous hand, this home version captures the essence of Turkish family cooking, where each grape leaf is rolled with care and intention. It's a dish that invites sharing, embodying the communal spirit of Turkish dining.

The dolma should be tender, the grape leaves enveloping a filling of rice, pine nuts, and currants, with dill and mint adding a fresh, aromatic lift. A squeeze of lemon brightens the flavors, while the olive oil lends a silky richness. Salt and black pepper are added just right, balancing each bite with a savory touch.

Ingredients

  • 400 ggrape leaves
  • 200 grice
  • 1onion
  • 80 mlolive oil
  • 2 tbsppine nuts
  • 2 tbspcurrants
  • dill and mint — chopped
  • 1lemon
  • to tastefine sea salt and black pepper

Method

  1. Rinse the grape leaves under cold water to remove excess brine, then pat them dry with a clean kitchen towel. Set them aside on a plate for easy access later. Finely chop the onion and set it aside. Rinse the rice under cold water until the water runs clear, then drain well.
  2. In a large skillet, heat 40 ml of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5 minutes. Stir in the pine nuts and continue to cook until they are golden brown, releasing a nutty aroma.
  3. Add the drained rice to the skillet, stirring to coat it well with the oil and onion mixture. Cook for about 2 minutes until the rice grains turn slightly opaque. Mix in the currants, a handful of chopped dill and mint, and season with fine sea salt and black pepper to taste.
  4. Pour in 200 ml of water, stirring to combine. Cover the skillet and reduce the heat to low, allowing the rice to absorb the water. Cook until the liquid is fully absorbed and the rice is tender but still firm, about 10 minutes. Remove from heat and let it cool slightly.
  5. Lay a grape leaf shiny side down on a flat surface. Place about a tablespoon of the rice mixture near the stem end of the leaf. Fold the sides over the filling, then roll it up tightly toward the tip, creating a small cylinder. Repeat with the remaining leaves and filling.
  6. Line the bottom of a large pot with a few grape leaves to prevent sticking. Arrange the stuffed grape leaves seam side down in the pot, packing them snugly in layers. Drizzle the remaining olive oil over the top and add enough water to just cover the dolmas.
  7. Slice the lemon and place the slices on top of the dolmas. Place a heatproof plate on top to keep them submerged. Cover the pot and simmer gently over low heat until the grape leaves are tender and the flavors meld, about 40 minutes. The leaves should be soft and the filling fragrant.
  8. Remove the pot from heat and let the dolmas cool slightly in the cooking liquid. Serve warm or at room temperature, drizzled with a little extra olive oil and garnished with fresh dill and mint if desired. Adjust salt to taste before serving.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Turkish cuisine