I like Mediterranean food very much. Dolma is one of them. When I first ate Dolma at my mother-in-law’s house, it tasted so good. I fell in love with it right away. Since then I have been preparing this wonderful warp in my kitchen.

Here is the recipe.

Ingredients:

  1. 1 tbsp extra virgin olive oil
  2. 2 medium onion ( finely chopped)
  3. 2 cup white rice ( uncooked)
  4. 2 tbsp tomato paste ( if you like tomato flavor, you can add a little more)
  5. 2 tbsp dry currants
  6. 2 tbsp pine nuts
  7. 2 tbsp ground cinnamon
  8. 1 tbsp finely chopped fresh mints
  9. 1 tbsp fresh choppy dill weed
  10. 1 tbsp ground all spice
  11. 1 tbsp ground cumin
  12. 1 jar grape leaves

Preparations:

Soak the grape leaves in clean water and rinse under running water, set aside for later use.

Saute the onion with olive oil on the medium heated pot. When the onion becomes translucent and a little brownish, add the rice, stir and mix the rice and onion together. Add a little bit water and tomato paste into the rice, cook for about 5 min until the mixture a little mingled together. Let the pot cool.

When the mixture temperature becomes enduring, stir in all the remaining ingredients, mix well,  then start to wrap the rice.

Put the three to four pieces of grape leaves on the bottom of the pot, then stalk the dolma on each other. Add water into the pot as the water level reaches to second layer of dolma, then stop adding more water. Simmer the dolma on medium high heat.  Cook for about 45minutes.

Dolma can be served warm or cold with lemon juice.