دولمة يالنجي التركية / دولمه اللهانة - How to make vegetarian Turkish Dolma / Sarma / Yalandji

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often cheaper.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and higher in protein, while sour cream is less expensive.

Prepare the grape leaves or cabbage for stuffing.

In a skillet, heat vegetable oil and sauté minced garlic and onions until translucent.

Add rice and tomato juice to the skillet, cooking until the rice is slightly translucent.

Stir in chopped nuts, parsley, mint, and spices (turmeric, cumin, coriander, dill, black pepper, sugar, coffee) and salt; mix well.

Remove from heat and let the filling cool slightly.

Lay a grape leaf or cabbage leaf flat on a clean surface, stem side facing you.

Place a spoonful of the filling near the stem end of the leaf.

Fold the sides over the filling and roll tightly from the stem end to the tip, creating a secure package.

Repeat with remaining leaves and filling.

Arrange the stuffed leaves in a pot, seam side down, and drizzle with olive oil and sumac.

Add enough water to cover the stuffed leaves and place a plate on top to keep them submerged.

Cover the pot and simmer on medium heat until boiling, then reduce heat and cook for approximately 90 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens