Open jar of grape leaves, remove and soak in cold water rinse. If you don't have enough, you can use grape leaves or cabbage. Required fields are marked *. Melt-in-your-mouth little rolls of Swiss chard, filled with perfectly spiced rice, herb, and veggie mixture. Not to mention, a tangy flavor somewhat similar to grape leaves. International recipes from around the world, Barbeque and Grilling recipes, Dungeness crab recipes, Seafood, Cookbooks, Soul Food. Although the leaves are pretty soft and pliable, a quick blanching is still needed, before filling and rolling them. Repeat until the entire mixture and Swiss chard are used up. Place in tight rows in the Dutch oven. Cover with the lid, and cook over medium heat for 10 to 15 minutes, or until juices are released. We celebrate the art of ancient cooking through our dinner and brunch events, private dining, Create your own group to share recipes and discuss them with other chefs! Carefully, fold the edges from the sides and overlap to cover the filling and wrap the dolmeh into a square. He said this is the BEST dolma he's ever had! Dec 11, 2020 - Assyrian & other Middle Eastern Foods . Assyrians call this dish "Dolma't Silka." Then let me show you how to use unique ingredients to make delicious ethnic dishes. If you don’t have enough, you can use grape or cabbage leaves. That’s OK more for you. Place the rice in a colander and rinse with running water. Are you looking for a little inspiration and perhaps some new recipes? Some people tend to be a bit hesitant with grape leaves. Assyrian Kitchen is an experience. Furthermore, Swiss chard is readily available at many grocery stores. Place in tight rows in the Dutch oven. Drain the blanched leaves in a colander. Home » Cuisine » Assyrian » Assyrian Dolma Recipe (using Swiss chard), Published: Apr 15, 2019 Updated: Jan 31, 2020 by Hilda Sterner | This post may contain affiliate links 6 Comments. Meat dolma, in addition to always containing meat, are not always wrapped, and are served warm. Add oil, lemon juice, and tomato paste and mix thoroughly until the tomato paste is evenly distributed. The large leaves can be portioned into six pieces each, after removing the thick spines and stems, which can be used to line the bottom of the pot. For more on the benefits of Swiss chard, check out this article. Thanks! This helps to keep the dolma submerged in the cooking liquids. Tried this recipe? Thank you to all Medical & Health Care Workers and Essential Services ️ #assyrian #assyriandishes #assyriannewyear6770 #assyriannewyear #assyrianfood #assyriancooking #assyrianrecipe Your email address will not be published. Peel and slice carrots lengthwise and line bottom of pot with them. Lakhma/Bread Ingredients: Serves 4 Soak grape leaves in water for 20 minutes. | This helps keep the grape leaves from sticking to the pot. Add tomato paste and paprika and stir over medium heat for a few minutes. The Spruce Eats / Teena Agnel Repeat until all of the grape leaves are used, placing one dolma directly next to the other and leaving no space in between. If you don't feel confident in doing this, either serve the dolma from the pot or transfer individual pieces onto a serving platter. Boil a pot of water, while you prepare the Swiss chard leaves by washing thoroughly. sections into boiling water for a few seconds and drain in a colander. Next, the vegetables are stuffed with a mixture of rice, diced meat, herbs, and spices. All free and friendly My husband is Assyrian and I made this for him. I'm the creator of Hilda's Kitchen Blog and the author of Mom's Authentic Assyrian Recipes. In some countries this dish called Dolma/Dolmathakia in some countries it's called Warak Enab or sarma. Meat Dolma vs. Yalanchi Sarma: these two are cousins from the grapevine. This is served hot unlike the Greek dolma found at salad bars, no oil. Cook meat in fry pan, drain then add to the bowl of cooked celery and onions. Turn the heat down very low and cook the dolma for 45 minutes to one hour. Place in fry pan, cover with water and steam/boil until al dente. As an appetizer,… Invite them! 4-6 celery stalks chopped fine – medium. Yet another popular Assyrian dolmah is known as "Dolmah't Renjeh." When you are ready to cook the dolma, add about 1/4 cup oil.Then, mix about 2 to 3 cups of water with lemondoozi (citric acid).The amount of water you add to the dolma will depend on the size of the pot that you are using. Grape leaves can be found in the international section. Sautee finely chopped onions, add the meat and cook until fully browned. Cook 3 pounds hamburger or tri blend or ground lamb or combination of any. As an Amazon Associate I earn a small percentage from qualifying Amazon purchases. Add the remaining yogurt sauce ingredients and mix to incorporate. After you are done with each layer or dolma, sprinkle with a teaspoon of dill. If you can't find it, you can get it on Amazon: https://amzn.to/2HHJkgz. This takes some technique. Welcome to Assyrian Kitchen! I'm excited to be sharing my Swiss Chard Dolma recipe today! Slice each leaf into 6 pieces (make sure to cut off the spine). Allow the dolma to rest for 15 minutes or so. Weight down with a plate and put lid on pot. Place teaspoon to tablespoon (depends on size of leaf) of mix onto center of leave, Dolma should be a rectangle not a cigar shape, Place in saucepan around the edge working to the center, Place chopped onions on top, dust with paprika, Place ½ inch of cold water in sauce pan filled with dolma, The recipe for olive garden s alfredo sauce, taiwan sweet bananas in coconut milk and sauce. https://www.allrecipes.com/recipe/25310/dolmas-stuffed-grape-leaves Terms of Use Leaving a review and rating the recipe really helps me so THANK YOU! Place the dolma in the leaf-lined Dutch oven, in straight rows until the bottom is covered. Ingredients. Cover with a large, flat plate (optional). If you are Assyrian, you already know how difficult it is to get a recipe of your favorite dishes like Biryani, Baklava and Dolma from your mother. I love Swiss chard, as it's delicious and super healthy. You Are Here Chop a 1/2 bunch fresh dill or Cilantro or combination; remove as many stems as possible. Mar 5, 2015 - This Pin was discovered by Leonora M. Discover (and save!) 1. Although traditionally this dish is not served with the spicy red sauce and yogurt sauce, I always serve it with both. This one is my favorite—vegan stuffed grape leaves, made with lots of herbs, walnuts, mushrooms, rice, and tomato. Assyrian Dishes © ALL RIGHTS RESERVED.. Kubba Mosul. Feedback The individual dolma pieces are then packed tightly into a pot in rows and layers. So if you don't want to get caught stealing your neighbor's grape leaves (see picture below), might I suggest this swiss chard recipe instead? Yalanchi, or Yalanchi Sarma, … The dolma is then covered with either water, tomato sauce, or diluted tamarind sauce, and cooked until tender. Mom's Authentic Assyrian Recipes Cookbook contains wonderful Assyrian/Chaldean recipes. Place the dolma seam-side down in a large saucepan or pot big enough to fit all of the dolmas in a single layer. 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