Dolma Dalya - Algerian Tomato & Pepper Stuffed Vine Leaves Recipe
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Ingredients:
- 50 grape leaves
- 1/2 tsp ras el hanout spice mix
- salt and black pepper
- salt and black pepper
Directions:
- Vine Leaves:.
- To prepare fresh vine leaves, trim the stalks & wash the leaves under running water. Blanch in lightly salted water for 15 minutes. Rinse then drain & set aside.
- To prepare bottled vine leaves, take the leaves out of the bottle & soak in plenty of cold water for at least 20 minutes. Rinse the leaves individually under running water the set aside.
- To prepare vacuum packed vine leaves, remove the leaves from the packet & soak in plenty of cold water for at least 15 minutes. Rinse the leaves individually under running water the set aside.
- Finely dice the pepper, tomato & onion. Fry gently in a little olive oil along with the minced garlic for approx 4 minutes. Add the spices & seasoning & cook for a further 30 seconds.
- Remove from the heat & add the rice, olive oil & water. Set aside.
- Broth:.
- Finely dice the onion & tomato & fry gently in a little olive oil. Add the cinnamon & seasoning, water, stock cube & lemon / lime juice. Cook for 15 minutes.
- After 15 minutes, remove from heat. At this point, you can do one of three things: liquidize the sauce, strain it to leave just a broth or keep it as it is.
- Stuff & fold your vine leaves:.
- Remove one leaf from the bowl of water & place in the centre of a dinner plate.
- Place one teaspoon full of filling into the bottom centre of the leaf - as in the photo.
- Take the left corner of the leaf & fold up to cover the filling.
- Do the same with the right hand side.
- Bring in both sides then gently roll up the leaf.
- Repeat these steps another 49 times - When folding the leaves, be firm but do not wrap them too tightly as they may split as the rice expands. Also don't be tempted to overfill the leaves either.
- NB: Most prepacked vine leaves come with their stalks attached. If they are tender you can leave them on - tuck them in the leaf or alternatively leave sticking out for a pretty effect. If the stalks are tough then remove them with a pair of scissors.
- Place carefully one at a time in a large pot. You can put up to 3 layers in a pot if necessary.
- Place a large plate or dish over the top of the vine leaves & gently pour the sauce broth over the top. Cover & cook on medium heat for at least 25 minutes; until the vine leaves are tender.
- My family enjoys these hot or room temperature drizzled with lemon / lime juice & good quality olive oil. They are really good served as an appetizer with a selection of dips such as garlic mayo etc.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.71 Kcal (547 kJ) | ||
| Calories from fat | 23.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 4% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 148.03mg | 6% | |
| Potassium | 157.14mg | 3% | |
| Total Carbs | 25.2g | 8% | |
| Sugars | 2.77g | 11% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 3.13g | 6% | |
| Vitamin C | 30.6mg | 51% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 18.5mg | 103% | |
| Calcium | 83.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 113.14 Kcal (474 kJ) | ||
| Calories from fat | 20.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 4% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 128.13mg | 6% | |
| Potassium | 136.02mg | 3% | |
| Total Carbs | 21.82g | 8% | |
| Sugars | 2.4g | 11% | |
| Dietary Fiber | 3.14g | 15% | |
| Protein | 2.71g | 6% | |
| Vitamin C | 26.5mg | 51% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 16mg | 103% | |
| Calcium | 72.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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