6 dolmas sauce Recipes

  • Dolmas With Lamb And Tzatziki Sauce
    ground lamb, grain rice, olive oil, olive oil and
    21 More
    ground lamb, grain rice, olive oil, olive oil, chopped yellow onion, chopped green onions (incl tops), minced fresh parsley, minced fresh mint, pine nuts, ground cinnamon, ground allspice, salt, freshly ground black pepper, grape leaves packed in brine, freshly squeezed lemon juice, chicken broth, tzatziki sauce, non-fat greek yogurt, heaping tsp dried dill, jarred minced garlic, black pepper, salt, squirt of lemon juice, green onion
    30 min, 25 ingredients
  • Dolma
    uncooked white rice, minced fresh parsley, ground beef and
    8 More
    uncooked white rice, minced fresh parsley, ground beef, ground allspice, ground black pepper, curry powder (optional), grape leaves, drained and rinsed, vegetable oil, potato, sliced into rounds, canned tomato sauce, water , or as needed
    1 hour 30 min, 11 ingredients
  • Dolma (Stuffed Grape Leaves), Iraqi-Style
    grape leaves, beef or 2 lbs lamb, minced and
    18 More
    grape leaves, beef or 2 lbs lamb, minced, grain uncooked rice (basmati rice works best), tomato sauce, tomato paste, onion, finely chopped, garlic cloves, minced, salt, black pepper, cumin, paprika, ground coriander, ground nutmeg, cinnamon, ground cardamom, fresh-squeezed lemon juice, canola oil, carrots, water
    46 min, 20 ingredients
  • Stuffed Grape Leaves (Dolma) With Egg-Lemon Sauce (Avgolemono) Stuffed Grape Leaves (Dolma) With Egg-Lemon Sauce (Avgolemono)
    ground lamb, fennel seeds, dried dill, dried cilantro and
    18 More
    ground lamb, fennel seeds, dried dill, dried cilantro, onions (finely chopped ), celery (finely chopped ), butter, instant rice (uncooked ), mint sauce, dried parsley, salt and pepper, grape leaves (orlando california brand), chicken broth, lemon juice, dry white wine or 1/2 cup cream sherry, oil (to grease dish or pan), egg yolks, lemon juice, peanut oil, cornstarch, salt, water (divided 3/4 cup & 1/4 cup)
    46 min, 22 ingredients




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