Dolmas / Dolmades (Stuffed Grape Leaves)

 

          Dolmas is an exotic Middle Eastern style appetizers that are very much a part of UAE cuisine. They are simply awesome and delicious. It basically means some sort of filling or stuffing. They are traditionally stuffed with minced meat, rice, herbs and basic seasoning. These Dolmas are usually served either cold or warm with sliced lime and a drizzle of olive oil.

          However, I gave a fusion touch to this recipe, by adding few Indian spices. I also made it the easier way by pressure cooking them, thus saving a lot of time. Enjoy these small bites with some mayonnaise or green chutney. So check out the step by step pictorial recipe to prepare these light,  hearty and wholesome parcels. 

          I was able to get few fresh grape leaves, which I later blanched them to make them pliable. In case you are using canned ones, then immerse them in some hot water for a couple of minutes. Then they are ready to use.

          Preparing Dolmas is a little time consuming for a beginner. However, it is worth the effort. This was my first try and I simply enjoyed making them. In case you are able to lay your hands on few grape leaves, either fresh or canned, then it is a must try recipe. 

          These Dolmas can also serve as a light meal along with some soup and / or salad. I added our very own Indian spices like garam masala, coriander-cumin powder, turmeric powder, kasuri methi and mustard oil. This gave a nice mild flavour to these Dolmas and it turned out very yummy and comforting. 

Ingredients - 

• 15 fresh grape leaves
• 4-5 slices of lime / lemon
• 4-5 cups water / stock
• coriander leaves, pinch of red chili flakes & slices of lime to garnish

Stuffing - 

• 300 gms. chicken mince
• 1/3 cup rice, soaked for an hour
• 1 small onion, chopped finely
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 tsp. pista, chopped
• handful of coriander leaves, chopped
• 1/2 tsp. lime zest
• 1/2 tsp. red chili flakes
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/4 tsp. turmeric powder
• salt to taste
• 1 tsp. lime juice
• 1 tsp. kasuri methi, crushed
• 1 tbsp. mustard oil

          Cut off the stems of the grape leaves and blanch in hot water for 2-3 minutes. Drain well and keep aside.

          For the stuffing - In a bowl, combine all the mentioned ingredients and keep aside.

          Now take a leaf and place it on a plate (shiny side down & bottom side up). Put a little of the stuffing in the center. 

          Bring both the sides in and gently roll the leaf away from you. Make similar rolls with the remaining leaves and the stuffing. 

          Neatly arrange the stuffed rolls inside a pressure cooker and place the slices of lime on it. Weigh it down with an inverted plate so that they don't move around while it is being cooked. Then add the water / stock. 

          Pressure cook for 3-4 whistles. Let it cool down before opening the lid. Carefully drain the water and gently remove the prepared Dolmas / Rolls.

          Transfer to a serving plate and garnish with coriander leaves, pinch of chili flakes and slices of lime. It can be enjoyed on its own or with some mayo / green chutney a la Indian style.

                                  I have taken few fresh Grape Leaves.

                    Discard the stems & blanch them in hot water for 2-3 minutes. Drain well.

                                  In a bowl, Take all the mentioned ingredients.

                                  Mix well and keep aside. 

                    Take a leaf & place it on a plate (shiny side down & bottom side up). Put a

                     little of the stuffing in the center. 

                                  Bring both the sides together.

                                  Gently roll the leaf away from you.....

                                  .... into a parcel / roll. 

                  Arrange the stuffed rolls in a pressure cooker & place the slices of lime on it.

                        Weigh it down with a plate so that they don't move around while it is 

                        being cooked. Then add the water / stock. Pressure cook for 3-4 whistles.

                        Carefully drain the water & gently remove the prepared Dolmas / Rolls.

                        Serve, garnished with coriander leaves, chili flakes and slice of lime.

Basil Hummus

          Hummus is a traditional Middle Eastern dip that is served along with Arabic bread and / or grilled meat. It is usually made of boiled chickpeas (kabuli chana) that is blended into a smooth paste along with sesame seeds (tahini), olive oil, garlic, lime juice, etc. So check out this fusion style hummus where I added some basil leaves. This is a real healthy, nutritious and a yummy dip. You can also enjoy as a spread on sandwiches or parathas. 

          Basil, a culinary and a holy herb has many health benefits and medicinal properties. It is good for digestion, manages diabetes, is anti inflammatory and is a skin cleanser. It also increases the immunity. Besides, a variety of dishes can be prepared with this wonder herb.

          Chickpeas, on the other hand is also healthy as it has a high fibre content, has essential vitamins, proteins and minerals. 

          It controls blood sugar levels, protects from heart disease and cancer and aids in weight loss. So this combination of basil and chickpeas is just perfect. 

          It is also a very quick & a wholesome recipe to dish out when you have hunger pangs.

• 1 cup boiled chickpeas (Kabuli Chana)
• 1 cup basil leaves, washed & drained
• 2 garlic cloves
• 1-2 green chilies
• 1/4 cup sesame seeds
• 1 tbsp. lime juice
• 3 tbsp. olive oil
• 1/2 tsp. cumin powder
• 2 pinches of pepper powder 
• salt to taste 
• extra boiled chickpeas, basil leaves and olive oil to garnish

          Blend together all the above mentioned ingredients into a smooth paste. Add some water if required to adjust the consistency. 

          Transfer to a serving bowl. Garnish with some boiled chickpeas, basil leaves, lime wedges and olive oil. 

          Serve as a dip along with some veggie crudités, chips, tacos, croutons, bread sticks, tortillas or as a spread on sandwiches / parathas.

Seaweed Hummus

          Hummus is a traditional Middle Eastern dip that is served along with Arabic bread and / or grilled meat. It is usually made of boiled chickpeas (kabuli chana) that is blended into a smooth paste along with sesame seeds (tahini), olive oil, garlic, lime juice, etc. But let me share a fusion style hummus where I added some roasted seaweed sheets. This is a real healthy, nutritious and a yummy dip. You can also enjoy as a spread on sandwiches or parathas. 

          Seaweed is widely used in Korean, Japanese and Chinese cuisine. It contain a lot of minerals, nutrients, iodine, calcium, is low in calories and helps in purifying the blood. So it is  highly recommended in our diet. 

          Chickpeas, on the other hand is also healthy as it has a high fibre content, has essential vitamins, proteins and minerals. It controls blood sugar levels, protects from heart disease and cancer and aids in weight loss. So this combination of seaweed and chickpeas is just perfect. It is also a very quick & a wholesome recipe to dish out when you have hunger pangs.

• 1 cup boiled chickpeas (Kabuli Chana)
• 15-20 roasted seaweed sheets
• 2 garlic cloves
• 1-2 green chilies
• 1/4 cup coriander roots
• 1/4 cup sesame seeds
• 1 tbsp. lime juice
• 3 tbsp. olive oil
• 1/2 tsp. cumin powder
• 2 pinches of pepper powder 
• salt to taste 
• extra boiled chickpeas, seaweed and olive oil to garnish

          Blend together all the above mentioned ingredients to a smooth paste. Add some water if required. 

          Transfer to a serving bowl. Garnish with some boiled chickpeas, seaweed and olive oil. 

          Serve as a dip along with some veggie crudités, chips, tacos, croutons, tortillas or as a spread on sandwiches / parathas.

Mahalabia (Middle Eastern Dessert)

          A perfect Ramadan treat, this Middle Eastern Pudding is very easy and simple to prepare. It is a milk based light dessert, thickened with corn flour slurry and flavored with rose water. Serve chilled, garnished with chopped dry fruits. This recipe is a quick fix dessert when you run out of time or when you have unexpected guests. So treat your family / friends to something new this Ramadan.

• 2 cups milk
• 1/2 cup corn flour
• 4 tbsp. sugar or to taste
• 1/4 tsp. cardamom powder (opt)
• 1 tbsp. rose water
• 1 tbsp. chopped pistachios 
• 1 tsp. dry rose petals 
• 1 tbsp. chopped dates

          In a small bowl, mix together corn flour and 1/4 cup milk. Keep aside. Bring the milk to a boil. Add sugar and continue to simmer on a low flame till it is dissolved.

          Now pour over the corn flour slurry and continue to keep stirring till it turns thick. Spoon it in individual bowls and allow it to come to room temperature.

          Refrigerate for an hour. Garnish with the chopped pistachios, dates and rose petals. Serve chilled as an after-meal dessert or as and when desired.

      

Mutabbal (Eggplant Dip - Middle Eastern Style)

          Mutabbal is almost similar to Baba Ganoush with few variations. It is a very popular Smokey and a yummy Eggplant Dip in the Middle Eastern countries. Roasted eggplants are mixed together with tahina (sesame paste / powder), olive oil and few other seasonings to make this yummy dip. There are many versions to this particular recipe. So today I added some capsicum and tomatoes to add extra flavor to this dish. 

   

          It is traditionally served with Arabic Pita bread (khubz). But they also tastes great with crackers, veggie crudités, parathas, naan, roasted papad or as a sandwich spread. It is an excellent dip for appetizers / snacks as they are far healthier to any store bought sauces and ketchup. So check out the step by step pictorial recipe to prepare it.

• 1 large eggplant, roasted
• 1 tbsp. olive oil
• 1 tsp. garlic, chopped
• 1 capsicum, chopped finely
• 1 tomato, chopped finely
• salt to taste
• 2 tbsp. sesame powder / paste
• 1 tbsp. lime juice
• 2 tbsp. chopped coriander / parsley leaves
• 1-2 green chilies, chopped
• 1/2 tsp. pepper powder
• 1 tbsp. olive oil + some extra for garnishing

          Discard the charred skin of the roasted eggplant and mash the pulp or chop them finely. Heat oil in a pan and sauté the garlic till they change colour. 

          Add the chopped capsicum and fry for 2 minutes. Then add the tomatoes and a pinch of salt and further sauté for a minute more. Switch off the flame and add the mashed eggplant pulp.

          Add rest of the ingredients and mix well. Transfer to a serving dish and drizzle some extra olive oil.

           Serve as an accompaniment with crackers, veggie crudités, our very own parathas, naan, roasted papad or as a spread on sandwiches. 

                 Discard the charred skin of the roasted eggplant & mash or chop the pulp 
                 finely.

                                  Heat oil & sauté garlic till they change colour. 

Add chopped capsicum & fry for 2 minutes.

                   Add tomatoes & a pinch of salt. Sauté for a minute more. Switch off flame.

                   Add mashed eggplant pulp & rest of the ingredients & mix well. Transfer
                   to a serving dish & drizzle some extra olive oil.

                    Serve as an accompaniment with crackers, veggie crudités, our very own 
                    parathas, naan, roasted papad or as a spread on sandwiches.