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.

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. Squeeze fresh lemon juice over them before serving.

Dolmades are typically served warm, room temperature or cold, with either a squeeze of fresh lemon juice. These dolmades go particularly well with many of these delicious plant-based Greek recipes: Hummus, Tzatziki, Briam, Baked Beans | Plaki, Lemon Potatoes and Pita Bread.

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.

Preparation: Blanch or steam fresh grape leaves briefly just to soften. Rinse canned or bottled grape leaves before use to remove brine flavor. Be careful when removing grape leaves from bottle or jar; they tear easily.

"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.

A general rule is 1/4 cup kosher salt to 1 quart of water. Get another large pot of water ready — this is what you will can the grape leaves in. Remember you will need something to keep the bottom of the pint jars up off the bottom of the pot.

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.

Dolmades

Overall, grape leaves are both low in calories and high in fiber. They also have high amounts of vitamin A and vitamin K ( 17 ).

How do you eat Trader Joe's dolmas? ›

Enjoy them cold, as a snack, or serve them warm with a dipping sauce – Tzatziki, lemon tahini (tahini, lemon juice & garlic - blended), or greek yogurt & fresh dill – for an iconic meze. They pair well with a dry white, like a Sauvignon Blanc.

They can be taken on the go and even eaten straight from the can. For those uninitiated in Greek and Mediterranean culture, stuffed grape leaves are a popular dish called dolma, which features grape leaves stuffed with various ingredients such as rice, ground beef, herbs, and sautéed onions among other things.

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.

Stuffed grape leaves make great snack and quick meal

And by the very nature of their ingredients, these stuffed grape leaves are gluten-free. In addition, the grape leaves themselves are nutritious as they contain calcium, iron, and fiber. Stuffed grape leaves can also be a star attraction in a meal.

(Caveat: We've never had homemade dolmas, but we've had many from restaurants, grocery stores, farmers markets, etc. and none compare to Trader Joe's.) You can find TJ's Dolmas Vine Leaves Stuffed With Rice in the canned foods aisle, usually somewhere between the canned chickpeas and the jarred marinated artichokes.

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.

When cooking, it's important to use the correct ingredients, which is why many people ask, which grape varieties are best for making dolmades? The Sultana grape, also known as the Thompson seedless, is best grape variety with edible leaves used in making dolmades.

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. Cos was a revelation! They're probably the best dolmades of them all.

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.