Yaprak dolma originated in the Ottoman Empire and are now part of Turkish cuisine.
Edible leaves, such as grape vine leaves or cabbage leaves, are used as a container for fillings that can range from meat to grains or vegetables.
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Yaprak dolma originated in the Ottoman Empire and are now part of Turkish cuisine. Edible leaves, such as grape vine leaves or cabbage leaves, are used as a container for fillings that can range from meat to grains or vegetables. In Turkish cuisine, there are two versions – one is vegan while the other is made with ground beef. The vegan dolma are commonly served cold with olive oil, whereas the meat versions are often served hot. The leaves for wrapping are first blanched in boiling water for three to four minutes before being transferred to ice-cold water. The base for the dolma filling is always the same: rice, onions, herbs, spices, olive oil, and lemon. To this can be added beef. The filling is often cooked first, usually by sautéing in a pan – but not always, as the dolma once rolled are boiled. A spoonful of the filling is placed on a grape vine leaf, which is folded and carefully rolled. The dolmas are then cooked on a low heat in a pan with water, olive oil, and slices of lemon. Yaprak dolma are commonly served with olives, taramasalata, fresh tomatoes, roasted eggplant, and hummus.
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