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How To make Dolma Ici Zeytinyagli (Rice Stuffing For Vegetables)
1/2 lb Long grained rice
1/2 c Olive oil
1 c Water
1 lg Tomato
1 md Onion
Few sprigs dill & parsley 1 oz Pine nuts (pignoli)
1 ts Sugar (more to taste)
1 pn Thyme
Salt and pepper 1 oz Currants
This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish. Slice onion very finely, skin and roughly chop tomato and wash the rice until the water runs clear. Heat the olive oil in a deep pot and fry the onion until it becomes soft. Add the tomato, pine nuts, currants, sugar, thyme and season and then stir in the drained rice and fry them together for two or three minutes. Cover with just enough water to come half an inch above the the level of the rice and then boil out the water and steam for a few minutes until the rice mixture is dry. Allow to cool. Stuff veggies with mixture, arrange in a flat roasting pan, cover each one with its lid (after insides are scooped out and sprinkled w/ salt). Pour around them enough water to come half-way up their sides. Bake in a 350 oven for 45 min. or until they are well cooked through & soft, but have not lost their shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds of peppers. Recipe from "Home Book of Turkish Cookery" by Venice Lamb. Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.
How To make Dolma Ici Zeytinyagli (Rice Stuffing For Vegetables)'s Videos
Dolma | Village Style Delicious Grape Leaves Dolma With Tomato Sauce | IRAN Village Life | 4K
Today we have delicious grape leaves dolma (dolmeh) with tomato sauce in a village style. We make grape leaves dolma with meat, rice and fresh herb. Come to see a village style cooking in our village.
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00:00 Garden View
00:05 Picking Grapes leaves
02:16 Harvesting Vegetables
03:55 Preparing the Grape Leaves
04:46 Cooking Grape Leaves
06:30 Cooking Rice and Split pea
08:54 Making the Mixture
13:05 Filling and rolling the Grape Leaves
14:42 Making Tomato Sauce
16:21 Pour Sauce Over Dolma
16:40 Cooking Dolma
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You can watch other stews here:
Spinach Stew (Khoresh Morgh o Esfenaj):
Super Tasty Meat Cutlets Recipe:
Super Tasty Herb Rice with Fried Fish:
How to make green plums and mint:
Iranian Vegetarian Stuffed Eggplant:
BEST BEEF AND GREEN BEAN RICE:
Picking Green Plums to Make Plum Stew And Pilaf:
Have A Sour And Delicious Recipe With Sour Grapes:
Ghormeh Sabzi | IRAN's Most Popular Herb Stew:
Cooking Abgoosht (Broth):
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#RuralGirlTales #GrapeLeavesDolma #IRANVillageLife #iran #Rurallifeiniran #iranianfood #irantourism #iranfood #iranianfoodrecipe #iranvillage #Iranfarm #villagelifeofIran #Villagelifestyle #Ruraldishes #Cookinginthevillage #Prepare food #Naturalfoods #visitiran #mustseeiran #4k #northerniran #GrapeLeavesDolmaWithTomatoSauce #Dolma #VillageStyle #TomatoSauce #stuffedgrapeleaveswithmeatandrice #stuffedgrapeleaves
KURU PATLICAN DOLMASI- Antep Usulü | OKTAY USTA
Ailenizin aşçısı mutfaklara geri döndü...
Kanalıma ücretsiz abone olun;
Chef Oktay Usta'yı sosyal medya hesaplarından takip edin;
Kuru patlıcan dolması ????
Malzeme listesi
İki paket 50 adet kuru patlıcan
300 gr Dana kıyma
İki su bardağı pirinç (200ml)
Üç adet kurusoğan
Üç diş sarımsak
İki çorba kaşığı biber salçası
Bir çorba kaşığı domtes salçası
İki çorba kaşığı nar ekşisi
Bir tutam maydonoz
Bir çay bardağı zeytin yağı
Yarım su bardağı tane sumak
Dört su bardağı sıcak su
Tuz /. karabiber
Hazırlanışı
Kaynayan suyun içerisine ipi ile birlikte patlıcanları bırakıyoruz beş 6 dakika pişiriyoruz süzgece döküp sogumaya bırakıyoruz karıştırma kabın içerisine kıyma yıkanmış pirinç ince doğranmış soğan sarımsak maydanoz ve domates salçası biber salçası nar ekşisi tuz karabiber sumak ekşisini zeytin yani koyup güzelce yoruyoruz videoda gösterdiğim şekilde tatlı kaşığı ile yarısına kadar patlıcanları dolduruyoruz tamamına bu işlemi yapıyoruz dört bardak sıcak su döküyoruz Sumaklı su zeytinyağlı tuzunu ilave edip üstüne bir tabak kapatıyoruz kaynarken içleri dışarı çıkmasın diye patlıcanların kaynamaya başladıktan sonra kısık ateşte 50 dakika ile 1 saat arasında pişiyor pişen dolmalarımız birazcık dinlensin sonra servis yapabiliriz çok lezzetli oldu yapımı da son derece kolay umarım beğenmişsinizdir kolay gelsin
Not
Verdiğimiz ölçüdeki yağ miktarının yarısı iç harçta yarısı da pişirirken döküyoruz
Bir tatlı kaşığı iç harcı tuz koydum
Bir tatlı kaşığı da pişirirken
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GAZİANTEP'İN GERÇEK ZEYTİNYAĞLI KURU PATLICAN DOLMASI NASIL YAPILIR!! TÜM PÜF NOKTALARIYLA
GAZİANTEP'İN GERÇEK ZEYTİNYAĞLI KURU PATLICAN BİBER DOLMASI NASIL YAPILIR!! MEZE TARİFLERİ
MALZEMELER
Kuru patlıcan
pirinç
biber salçası
domates salçası
sarımsak
zeytinyağı
sıcak su
soğan
tuz
pul biber
kırmızı toz biber
sumak
limon
#patlıcan #meze #turkishfood
YAZ DOLMASI/KARIŞIK DOLMA TARİFİ/PATLICAN DOLMASI YAPRAK SARMASI KABAK DOLMASI TARİFİ
yaz dolmasi, KARIŞIK DOLMA TARİFİ/KABAK DOLMASI TARİFİ
yaz dolması,
yaz dolması tarifi,
yaz dolmasi etli,
yaz dolmasi etsiz,
yaz dolmasi firinda,
yaz dolmasi içi
Yalanci dolma - Cooked By Alexandra
These yalanci dolma are vine leaves that are filled with a fiery mixture of bulgar wheat, hot pepper paste, chilli flakes and balanced with the sweetness of some pomegranate molasses. I also added some toasted almonds for some texture.
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Yalanci dolma by @cookedbyalexandra
Ingredients
- 400g Unlu Vine Leaves, rinsed under cold water repeatedly to remove excess salt
- 1 cup of Duru Coarse Bulgur wheat
- Extra virgin olive oil
- 1 brown onion, finely diced
- 2 cloves of garlic, minced
- 2 tbsp Oncu Mild Pepper Paste
- ½ tsp chilli flakes
- ½ tbsp Royal Fields Pomegranate Syrup
- ¼ Royal Fields blanched almonds, lightly toasted and roughly chopped
- a small bunch of fresh parsley, finely chopped
- ½ tsp salt, to taste
- Juice of ½ lemon
Method
1. Prepare the preserved vine leaves are salty. Remove vine leaves from packet and rinse under cold water a number of times to remove saltiness.
2. Add bulgur wheat to a large bowl, cover with boiling water and leave to soak for 10 minutes until partially softened. Strain excess water.
3. Heat oil in a medium sized fry pan over low heat and soften onions until translucent. Add garlic and cook for a minutes.
4. Add pepper paste and chilli flakes and sauté for 5 minutes. Add the pomegranate syrup, bulgur wheat, salt and toasted almonds and cook everything for a minute then remove from heat. Add parsley and stir well to combine.
5. Line the bottom of a medium sized pot with a fitted lid with vine leaves.
6. Remove any long stems from the vine leaves. Add a tablespoon of the mixture to the veiny side of the vine leaf and roll it up as per the video. Tightly pack the yalanci dolma in the pot then pour enough water to cover the bottom of the pot. Drizzle yalanci dolma with oil and squeeze some lemon juice over the top. Weigh the yalanci dolma down with a plate, add the lid and simmer over a low heat for 30 minutes.
7. Remove the yalanci dolma from the pot and transfer to a plate to cool. Serve as part of a meze or with some yogurt. Enjoy!
Tag me in your recreations over on Instagram @cookedbyalexandra as I love seeing them!
Turkish Stuffed Grape Leaves Yaprak Sarma / Dolma - Vegan Recipe
We are making one of the traditional and popular appetizer olive oil dish Yaprak Sarması This vegan recipe comes back from Ottoman Cuisine.
Yaprak means leaves and sarma means to wrap. The most common leaf we use is a grapevine leaf and I am going to use the ones I preserved back in the early summer. You can watch the details from the episode I shared on how to preserve it but you can also easily find it canned in Turkish, middle eastern, or Mediterranian stores.
Here is the written recipe for the Sarma:
If you want to contribute to my website you are more than welcome. You can help me write down the old recipe from the channel. Please contact me from nuraltan @ gmail.com for it :)
In this version to give an extra sweet and sour taste, I am going to use cherries as well but even with or without cherries it will be surely a centerpiece on the table
Ingredients For Turkish Yaprak Sarma/Dolma:
2 big onions
1/3 cup olive oil
1 cup good quality rice
about 2 tbsp pine nuts (It is used traditionally, I didn't have on hand)
1 tsp each salt, sugar, allspice, black pepper
1+1/2 tsp cinnamon
2 heaped tbsp currants
1/2 bunch fresh dill
about 300gr. more or less grape leaves washed a couple of times until most of the salt is gone, you can chew some to taste the salt :) (If you buy preserved you can keep the rest in its salty water or freeze it.)
about a cup fresh or frozen pitted cherries (optional)
for the cooking sauce:
juice of a half lemon
about 1/3 cup mineral / sparkling water
about half cup hot water (cook the grape sarma/dolmas on low heat, let it soak the water, and cook in the steam. Don't add much water to it. Taste the sarmas and drizzle more water if needed and continue to cook until it is soft)
more olive oil on top
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