Dolma is a beloved dish enjoyed across the Middle East, Mediterranean, and Central Asia, known for its rich, aromatic flavors and versatility. The word "dolma" originates from the Turkish verb "dolmak," meaning "to fill," which perfectly describes the essence of this dish. Traditionally, dolma features grape leaves or various vegetables like zucchini, eggplant, and bell peppers, all stuffed with a fragrant mixture of rice, herbs, and sometimes meat. This recipe provides a step-by-step guide to creating an authentic dolma, whether you're preparing a meat-filled version or a vegetarian delight. Dolma is a popular dish served during family gatherings and special occasions, appreciated for its combination of zesty grape leaves and the comforting texture of the rice filling.

Dolma has deep roots in Ottoman cuisine, where it was a staple on royal tables and spread across the regions under Ottoman rule. Today, it remains a favorite across many countries, including Greece, Turkey, Lebanon, Iraq, and Armenia. Each region has its own version of the recipe, with slight variations in ingredients and cooking methods. The dish is often associated with celebrations and festive meals, symbolizing hospitality and the importance of sharing food with loved ones. The combination of rice, herbs, and vegetables or meat provides a perfect balance of flavors, and the technique of wrapping food in grape leaves has been passed down through generations.

Ingredients:

1. 1 jar of grape leaves (about 50 leaves, rinsed and drained)

2. 1 cup of rice (preferably short grain)

3. 1 onion, finely chopped

4. ½ cup parsley, chopped

5. ½ cup mint, chopped

6. ¼ cup olive oil

7. 1 teaspoon salt

8. ½ teaspoon black pepper

9. ¼ teaspoon cinnamon

10. ¼ teaspoon allspice

11. ¼ teaspoon nutmeg

12. ¼ teaspoon cumin

13. Juice of 1 lemon

14. 1 ½ cups water

15. Optional: 200g ground beef or lamb (for a meat version)

Instructions:

1. If using fresh grape leaves, blanch them in boiling water for 2-3 minutes, then drain. If using jarred leaves, rinse them under cold water to remove excess brine.

2. In a large bowl, mix together rice, onion, parsley, mint, olive oil, salt, black pepper, cinnamon, allspice, nutmeg, and cumin. For the meat version, add ground beef or lamb to the mixture.

3. Take one grape leaf and place it shiny side down on a flat surface. Place a spoonful of the rice mixture in the center.

4. Fold the bottom of the leaf over the filling, fold in the sides, and roll it up tightly. Repeat with the remaining leaves and filling.

5. Arrange the stuffed grape leaves seam-side down in a large pot, tightly packed.

6. Pour lemon juice and water over the stuffed leaves. Place a heatproof plate on top to keep the dolma from floating while cooking.

7. Cover the pot with a lid and bring to a boil. Reduce heat to low and simmer for 40-45 minutes, or until the rice is fully cooked and the liquid is absorbed.

8. Let the dolma cool for 10-15 minutes before serving.

Serving Suggestions:

Dolma can be served warm or cold, often accompanied by yogurt or tzatziki sauce for added creaminess. It is a versatile dish that works as an appetizer, side dish, or even a light main course.

Notes:

- Fresh vegetables such as zucchini, eggplant, and bell peppers can also be used in place of grape leaves.

- The filling can be adjusted to personal taste by adding more spices or substituting herbs.

Nutrition Value:

1. 1 jar of grape leaves (about 50 leaves, rinsed and drained)  

  - Calories: 110  

  - Carbohydrates: 20g  

  - Protein: 4g  

  - Fat: 0g  

  - Sodium: 1600mg  

  - Cholesterol: 0mg  

  - Vitamins: Vitamin A, vitamin K  

  - Minerals: Calcium, iron, magnesium  

  - Nutritional Benefit: Rich in fiber, antioxidants, and vitamins A and K, promoting digestion and blood clotting.

2. 1 cup of rice (preferably short grain)  

  - Calories: 200  

  - Carbohydrates: 45g  

  - Protein: 4g  

  - Fat: 0.5g  

  - Sodium: 0mg  

  - Cholesterol: 0mg  

  - Vitamins: B vitamins  

  - Minerals: Magnesium, phosphorus  

  - Nutritional Benefit: Provides energy and supports muscle function with magnesium.

3. 1 onion, finely chopped  

  - Calories: 44  

  - Carbohydrates: 10g  

  - Protein: 1g  

  - Fat: 0g  

  - Sodium: 4mg  

  - Cholesterol: 0mg  

  - Vitamins: Vitamin C, vitamin B6  

  - Minerals: Potassium, manganese  

  - Nutritional Benefit: Boosts immunity with vitamin C and supports brain health with B6.

4. ½ cup parsley, chopped  

  - Calories: 11  

  - Carbohydrates: 2g  

  - Protein: 1g  

  - Fat: 0g  

  - Sodium: 34mg  

  - Cholesterol: 0mg  

  - Vitamins: Vitamin K, vitamin A, vitamin C  

  - Minerals: Iron, calcium, potassium  

  - Nutritional Benefit: Supports bone health with vitamin K and boosts immunity with vitamin C.

5. ½ cup mint, chopped  

  - Calories: 7  

  - Carbohydrates: 1g  

  - Protein: 0.4g  

  - Fat: 0.1g  

  - Sodium: 1mg  

  - Cholesterol: 0mg  

  - Vitamins: Vitamin A  

  - Minerals: Iron, calcium, magnesium  

  - Nutritional Benefit: Soothes digestion and supports skin health with vitamin A.

6. ¼ cup olive oil  

  - Calories: 477  

  - Carbohydrates: 0g  

  - Protein: 0g  

  - Fat: 54g  

  - Sodium: 0mg  

  - Cholesterol: 0mg  

  - Vitamins: Vitamin E  

  - Minerals: Trace amounts of calcium, potassium  

  - Nutritional Benefit: Provides heart-healthy fats and antioxidants.

7. 1 teaspoon salt  

  - Calories: 0  

  - Carbohydrates: 0g  

  - Protein: 0g  

  - Fat: 0g  

  - Sodium: 2325mg  

  - Cholesterol: 0mg  

  - Vitamins: None  

  - Minerals: None  

  - Nutritional Benefit: Essential for fluid balance but should be consumed in moderation.

8. ½ teaspoon black pepper  

  - Calories: 3  

  - Carbohydrates: 1g  

  - Protein: 0g  

  - Fat: 0g  

  - Sodium: 0mg  

  - Cholesterol: 0mg  

  - Vitamins: Vitamin K  

  - Minerals: Manganese, iron  

  - Nutritional Benefit: Enhances nutrient absorption and aids digestion.

9. ¼ teaspoon cinnamon  

  - Calories: 1  

  - Carbohydrates: 0.3g  

  - Protein: 0g  

  - Fat: 0g  

  - Sodium: 0mg  

  - Cholesterol: 0mg  

  - Vitamins: Trace amounts of vitamin K  

  - Minerals: Manganese  

  - Nutritional Benefit: Anti-inflammatory and helps regulate blood sugar levels.

10. ¼ teaspoon allspice  

  - Calories: 2  

  - Carbohydrates: 0.6g  

  - Protein: 0g  

  - Fat: 0g  

  - Sodium: 1mg  

  - Cholesterol: 0mg  

  - Vitamins: Trace amounts of vitamin A, C  

  - Minerals: Iron, calcium  

  - Nutritional Benefit: Digestive benefits and provides antioxidants.

11. ¼ teaspoon nutmeg  

  - Calories: 3  

  - Carbohydrates: 0.4g  

  - Protein: 0.04g  

  - Fat: 0.2g  

  - Sodium: 0mg  

  - Cholesterol: 0mg  

  - Vitamins: Small amounts of vitamin A  

  - Minerals: Manganese  

  - Nutritional Benefit: Supports digestion and brain health with antioxidants.

12. ¼ teaspoon cumin  

  - Calories: 2  

  - Carbohydrates: 0.3g  

  - Protein: 0.1g  

  - Fat: 0.1g  

  - Sodium: 0.5mg  

  - Cholesterol: 0mg  

  - Vitamins: Small amounts of vitamin A  

  - Minerals: Iron, calcium, magnesium  

  - Nutritional Benefit: Rich in iron and helps digestion.

13. Juice of 1 lemon  

  - Calories: 12  

  - Carbohydrates: 4g  

  - Protein: 0g  

  - Fat: 0g  

  - Sodium: 1mg  

  - Cholesterol: 0mg  

  - Vitamins: Vitamin C  

  - Minerals: Potassium  

  - Nutritional Benefit: Supports immune health and aids iron absorption.

14. 1 ½ cups water  

  - Calories: 0  

  - Carbohydrates: 0g  

  - Protein: 0g  

  - Fat: 0g  

  - Sodium: 0mg  

  - Cholesterol: 0mg  

  - Vitamins: None  

  - Minerals: None  

  - Nutritional Benefit: Essential for hydration and nutrient absorption.

15. Optional: 200g ground beef or lamb (for a meat version)  

  - Calories: 283 (beef) / 294 (lamb)  

  - Carbohydrates: 0g  

  - Protein: 22g (beef) / 17g (lamb)  

  - Fat: 21g (beef) / 24g (lamb)  

  - Sodium: 75mg (beef) / 73mg (lamb)  

  - Cholesterol: 85mg (beef) / 87mg (lamb)  

  - Vitamins: B vitamins  

  - Minerals: Iron, zinc, phosphorus  

  - Nutritional Benefit: Excellent source of protein, iron, and B vitamins for muscle and energy production.