Bosnian Dolmas recipe is a traditional meal in the Balkans and the Middle East. They are also known as sarma. Grape leaves, bell peppers, and cabbage rolls packed with seasoned rice and minced pork are common ingredients in Bosnian Dolmas. These tasty packages are a great example of Bosnian cuisine’s many tastes and may be served as an appetizer, a side dish, or even as a main meal. In this article, we’ll walk you through every step of making genuine Bosnian Dolmas in the comfort of your own home.
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The Bosnia Dolmas recipes often include a filling of cooked rice combined with ground beef or lamb and other spices. The onions and garlic should be sautéed in a skillet until they are transparent. Toss in the ground beef and cook, breaking it up as it cooks so it browns evenly. Add seasonings to the meat such as salt, pepper, paprika, and ground cumin, to taste. Mix the meat with the rice and make sure the flavors are well distributed. For the Bosnia Dolmas recipe, use either vegetable leaves or grape leaves. To prepare grape leaves for use, wash them in cold water and remove their stems. Bell peppers and cabbage leaves should have their cores and seeds removed, and cabbage leaves should be removed from the head without breaking them.
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Blanching the veggies or grape leaves in hot water for a few minutes makes them more malleable and conducive to rolling. The leaves’ bitterness will be neutralized in this procedure as well. After the veggies or grape leaves are done blanching, drain them and put them aside to cool. Place a cool grape leaf or vegetable slice, smooth side down, on a level surface. Spoon some of the rice and meat mixture onto the leaf or vegetable. Wrap the leaf or vegetable firmly around the contents and pinch the seams together to create a sealed package. The remaining leaves, veggies, and filling should be used in a similar fashion.
Bosnia Dolmas recipe should be arranged in a single layer, seam side down, in a big, heavy-bottomed pot or Dutch oven. Dolmas benefit with a touch of lemon juice and enough liquid to cover them in the saucepan. Dolmas need to be cooked for 45 minutes to an hour, or until the filling is done and the veggies or leaves are soft, so bring the liquid to a simmer and cover the pot. Gently remove the Dolmas from the saucepan and place them in a single layer on a serving tray. Sprinkle freshly chopped herbs like parsley or dill over the top of the Dolmas and drizzle with some of the cooking liquid. Dolmas from Bosnia are typically accompanied with a yogurt sauce or a splash of fresh lemon juice for added tartness.
Savor the delicious blend of seasoned rice, minced beef, and delicate veggies or grape leaves in these Bosnia Dolmas recipes, a traditional meal best shared with loved ones and enjoyed by everyone.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love the Bosnian Dolmas Recipe
1. Rich in Flavor and Nutrition: Bosnian Dolmas recipe are a traditional meal that are produced by stuffing grape leaves with a combination of rice, herbs, and minced beef and then cooking them in a savory broth. The blend of flavors in this meal is sure to please any gourmet’s palette. Dolmas are a healthy and nutritious dinner choice since they include a lot of protein, fiber, and other important elements.
2. Versatility: Bosnian Dolmas recipe are popular for several reasons, and their adaptability is one of them. They’re versatile enough to be used in any of those three settings. You may enjoy them hot or cold, making them versatile for any event. Bosnian Dolmas are versatile and may serve as either a filling supper or a quick snack.
3. Cultural Significance: Bosnia Dolmas recipes play a significant role in Bosnian food and culture. Weddings, religious festivals, and family reunions are just few of the events when these treats make an appearance on the menu. Bosnian Dolmas are more than simply a tasty dish; they are a way to experience Bosnian culture and history. Bosnian Dolmas are a must-try for individuals who are interested in broadening their culinary horizons.
How To Make Our Bosnia Dolmas Recipe
Ingredients (8 Servings)
1 lb. ground beef or lamb
1 cup rice, washed and soaked in water for 10-15 minutes
1 onion, finely chopped
1/4 cup parsley, finely chopped
2 tbsp. tomato paste
1 tbsp. red pepper paste (optional)
1 tbsp. paprika
1 tsp. cumin
Salt and pepper to taste
1/2 cup vegetable oil
1/2 cup water
16-20 grape leaves, rinsed and drained
Instructions
1. In a mixing bowl, combine the ground beef or lamb, soaked rice, chopped onion, parsley, tomato paste, red pepper paste (if using), paprika, cumin, salt, and pepper. Mix well to combine.
2. In a pot, bring water to a boil and blanch the grape leaves for 1-2 minutes until they are soft and pliable. Drain and set aside.
3. Take a small amount of the meat mixture and form it into a small cylinder shape, about 2 inches long and 1 inch in diameter.
4. Place the meat cylinder at the bottom of the grape leaf, then fold the sides of the leaf over the meat and roll it tightly. Repeat until all the meat mixture is used up.
5. In a large pot, heat the vegetable oil over medium heat. Add the dolmas to the pot, making sure they are packed tightly together.
6. Add 1/2 cup of water to the pot and cover with a lid. Cook the dolmas over medium heat for 30-40 minutes or until the rice is cooked and the meat is tender.
7. Once the dolmas are cooked, remove them from the pot and let them cool for a few minutes before serving. Enjoy!
Nutritional Information For the Bosnian Dolmas Recipe
Calories: 320
Carbohydrates: 19g
Protein: 13g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 30mg
Sodium: 170mg
Potassium: 250mg
Fiber: 1g
Sugar: 1g
Prep Time: 20 minutes
Cooking Time: 1 hour
Pots, Pans, and Cooking Equipment Needed for the Bosnian Dolmas Recipe
Large pot for boiling the grape leaves
Mixing bowl for preparing the filling
Large skillet or Dutch oven for cooking the dolmas
Tongs for handling the grape leaves
Best Way to Store Leftovers From the Bosnia Dolmas Recipe
Leftover from The Bosnian Dolmas recipe should be stored in an airtight container in the refrigerator. They can be kept for up to 4-5 days. When reheating, it is best to steam them in a covered pot with a little bit of water to help keep them moist.
Substitutions For the Bosnian Dolmas Recipe
Instead of ground beef or lamb, you can use ground chicken or turkey for a lighter option.
Instead of rice, you can use quinoa or bulgur wheat for a different texture and flavor.
Red pepper paste can be substituted with harissa or hot sauce.
Grape leaves can be substituted with Swiss chard or collard greens.
Substitutions For the Vegetarian Bosnian Dolmas Recipe
Omit the ground meat and add more rice or substitute with cooked lentils for protein.
Use vegetable broth instead of water for a richer flavor.
Tips and Tricks For Easier Creation
To make it easier to fill the grape leaves, lay them flat on a clean surface with the shiny side down and the stem side facing you.
Be sure to remove any tough stems or veins from the grape leaves before filling.
Use a small spoon or melon baller to scoop out the filling and place it in the center of the grape leaf.
Fold the sides of the leaf over the filling, then roll it up tightly from the stem end to the tip.
Place the dolmas seam-side down in the pot to prevent them from coming apart during cooking.
Side Dishes and Desserts For the Bosnia Dolmas Recipe
Yogurt sauce: Mix together plain yogurt, chopped dill, garlic, salt, and pepper for a tangy and refreshing dip.
Salad: Serve a simple salad of chopped tomatoes, cucumbers, onions, and parsley dressed with lemon juice and olive oil.
Hummus: Serve store-bought or homemade hummus for dipping the dolmas.
Bread: Serve warm pita bread or crusty baguette on the side to mop up any remaining sauce or dip.
How To Serve the Bosnian Dolmas Recipe
To serve The Bosnian Dolmas recipe, arrange the dolmas on a platter and garnish with lemon wedges, chopped parsley, and/or dill.
Serve with yogurt sauce and/or salad on the side, and warm bread and hummus if desired.
Dolmas can be eaten hot, warm, or at room temperature. Enjoy!
5 Most Asked FAQs About the Bosnian Dolmas Recipe
What are grape leaves?
Grape leaves are the leaves of the grapevine, often used in cooking in Mediterranean and Middle Eastern cuisine. They are typically sold in jars or cans, either pickled or brined.
Can I use a different type of rice in the Bosnia Dolmas recipe?
Yes, you can use a different type of rice if you prefer. However, keep in mind that the texture and flavor may be slightly different.
Can I make The Bosnian Dolmas recipe ahead of time?
Yes, you can make dolmas ahead of time and store them in the refrigerator for a few days. They can be reheated in the microwave or in the oven.
Can I use a different type of meat in the Bosnian Dolmas recipe?
Yes, you can use a different type of ground meat such as chicken, turkey, or even vegetarian meat substitutes. However, keep in mind that the flavor and texture may be slightly different.
Can I freeze the Bosnia Dolmas recipe?
Yes, you can freeze dolmas for up to 3 months. Allow them to cool completely, then wrap tightly in plastic wrap or aluminum foil and place in a freezer-safe container. To reheat, thaw in the refrigerator overnight and then bake in the oven or microwave until heated through.
Final Thoughts
After recently making the Bosnian Dolmas recipe, I can state without reservation that it is one of my new favorite meals. Making your own dolmas at home is something you should definitely attempt.
The first thing you’ll notice is how fantastic the tastes are together. The tart grape leaves are the ideal vehicle for the delicious and somewhat spicy filling made from ground beef or lamb, rice, onion, parsley, and spices. It has a distinct taste that you won’t find in many other foods.
Second, creating the Bosnian Dolmas recipe is a delightful and rewarding activity in and of itself. Wrapping the filling in grape leaves takes some time, but making them is a fun pastime for a group. After you’re done, you’ll have a huge bunch of dolmas to eat.
Finally, these dolmas are fantastic as a warm or cold appetizer or main dish. Since they can be cooked in advance and kept in the refrigerator, they are great for bringing to a party or bringing to a potluck. The Bosnia Dolmas recipe is one that you should definitely attempt. Everyone who tries this meal will be blown away by its originality and flavor.
Bosnian Dolmas Recipe
Equipment
- Large pot for boiling the grape leaves
- Mixing bowl for preparing the filling
- Large skillet or Dutch oven for cooking the dolmas
- Tongs for handling the grape leaves
Ingredients
- 1 lb. ground beef or lamb
- 1 cup rice washed and soaked in water for 10-15 minutes
- 1 onion finely chopped
- 1/4 cup parsley finely chopped
- 2 tbsp. tomato paste
- 1 tbsp. red pepper paste optional
- 1 tbsp. paprika
- 1 tsp. cumin
- Salt and pepper to taste
- 1/2 cup vegetable oil
- 1/2 cup water
- 16-20 grape leaves rinsed and drained
Instructions
- In a mixing bowl, combine the ground beef or lamb, soaked rice, chopped onion, parsley, tomato paste, red pepper paste (if using), paprika, cumin, salt, and pepper. Mix well to combine.
- In a pot, bring water to a boil and blanch the grape leaves for 1-2 minutes until they are soft and pliable. Drain and set aside.
- Take a small amount of the meat mixture and form it into a small cylinder shape, about 2 inches long and 1 inch in diameter.
- Place the meat cylinder at the bottom of the grape leaf, then fold the sides of the leaf over the meat and roll it tightly. Repeat until all the meat mixture is used up.
- In a large pot, heat the vegetable oil over medium heat. Add the dolmas to the pot, making sure they are packed tightly together.
- Add 1/2 cup of water to the pot and cover with a lid. Cook the dolmas over medium heat for 30-40 minutes or until the rice is cooked and the meat is tender.
- Once the dolmas are cooked, remove them from the pot and let them cool for a few minutes before serving. Enjoy!
