Yalancı Dolma or Fake Dolma are one of my favorite Turkish meze. It was always on the table for our New Years celebrations in Ankara every year. Sevim hanim, my former mother-in-law made the best dolmas ever. The were cooked perfectly every time. Tender leaves on the outside firm never mushy rice on the inside. The mixture of the olive oil and the lemon juice along with all the spices and flavors inside the dolmas would make your tongue slap your own face. I made a mistake once and bought a can of dolmas from the International market here in town. I will never do that again. Mush, mush and more mush. FYI, I am almost certain that Fresh Markets dolmas are canned as well. If not, they need to fire their dolma maker. While the task of rolling all those cute little dolmas may seem like too much work, once you get them down pat, dolmas are not difficult to make. They are well worth the effort. The only bad thing I can say about dolmas is that they take a long time to prepare and they get eaten up too quickly! Make some dolmas for someone you love . . . you will win their heart – I promise! Afiyet olsun!
- 1 Jar Grape Leaves (15 - 16 oz.)
- 1½ Cups Rice
- ⅓ Cup Pine Nuts
- 3 Tablespoons Currants
- 1 Onion, finely chopped
- 5 Tablespoons Olive Oil
- 2 Tablespoons Dried Dill
- 2 Tablespoons Dried Mint
- 1 Teaspoon Salt
- 2 Lemons, One juiced, one sliced for garnish
- Drain the jar of grape leaves and place into a large pot of boiling water. Boil 3-4 minutes, then drain in a colander.
- Place the grape leaves in a bowl with ice water to cool.
- When cool drain in the colander.
- While the leaves are cooling, saute the chopped onion in 2 tablespoons olive oil until translucent.
- Add in the pine nuts and cook until slightly golden.
- Next, add the rice and saute 2 minutes.
- Pour in 1½ Cups of hot water and add in the salt, dill, mint and currants..
- Cover and cook 5 minutes.
- Remove from heat and let cool enough to handle.
- Place 4-5 grape leaves on the bottom of a large pot. (I use the "ugly" or extra-large leaves for this purpose.)
- Removing the stems as you roll each grape leaf, place one leaf smooth side down - ribbed side up facing you with the wide end toward your body and the pointed end pointing away from you. See accompanying pictures.
- Place about 1 tablespoon of the rice mixture on the long edge. Do not overfill them.
- Fold the top over and then fold the ends in and roll down toward the tip.
- Place into the center of the pot with the tip side facing down.
- Continue rolling all the grape leaves until you have no filling remaining.
- Arrange in layers.
- Pour in the other three tablespoons olive oil.
- Add just enough water to cover the top layer of dolmas.
- Juice the other lemon and pour the juice over the top.
- Place a plate or bowl upside down over the dolmas. This is to keep them from opening up while cooking. Place the juiced lemon on top of the plate.
- Cook for 20 minutes over medium heat.
- Remove from the heat and allow to cool.
- When cool arrange on a serving platter. Cut the third lemon into slices and place on the platter with the dolmas.
- Dolmas are served at room temperature. Afiyet olsun!
