Who says that only the grapefruit can be eaten? Ever heard of ‘dolma’ or ‘dolmades’ then? This recipe is a specialty in Middle East and in some Mediterranean parts. Dolma or dolmades are prepared during the season when the leaves of grapevine are in their softest state. The leaves are made as wrappers to enfold lamb meat and rice (or bulgur wheat). Vegetable-lovers and vegetarians created their own twist of rice, lentils and veggies as stuffing. However, as dolmas are a tad difficult to made, it’s best to prepare them in large amounts and store them in your freezer.
Considering that you already have the frozen dolma, you can prepare them in two methods: oven-cooked or steamed.
- Lemon juice
- tomato juice (or broth)
- Pot, large
- Casserole/ baking dish
- Aluminum foil
- Instant read thermometer
- Pot holder
Method One: Oven
- Preheat oven into 350⁰F and get your casserole.
- Arrange the dolmas in a loose array and you can stack them in two layers in case they can’t be accommodated in single layer. Pour just the right amount of water and tomato sauce (or broth). If you use the broth, it’s best to partner it with a splash of lemon juice.
- Cover your casserole with its lid. If you choose to use the baking dish, cover the dolma with aluminum foil. Put the dolmas inside the oven.
- Bake the dolma until they achieve the internal temperature of 165⁰
- Serve the dolma with tomato sauce with its sauce, of course. For dolma with broth, drain it and serve as a finger food.
Method Two: Steamed
- Preheat electric steamer as per instruction in the manufacturer’s manual.
- Arrange the dolma in layer or layers, accommodating them all in the steamer’s basket. Cover the steamer with its own lid.
- Steam the dolma for about 35 minutes or until maximum of 45 minutes. Be sure that they attain the inside temperature of 165⁰ Serve