Bosnian Dolmas Recipe
Grape leaves, bell peppers, and cabbage rolls packed with seasoned rice and minced pork.
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Servings: 8 Servings
Calories: 320 kcal
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!
Notes
Tips and Tricks
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.Nutrition
Serving: 1Serving | Calories: 320kcal | Carbohydrates: 19g | Protein: 13g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 170mg | Potassium: 250mg | Fiber: 1g | Sugar: 1g
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