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Yalanci Dolma  Turkey

Yalanci Dolma
Cooking Tips
peasant dish of Turkey

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Yalanci Dolma
vine leaf preparation

Stems
Cut off the fibrous stems (if any) with a knife or scissors. Be careful not to rip the leaves.

If fresh
Thoroughly wash them in warm tap water. Soften these leaves by placing them a few at a time in a large pot of boiling water. As each leaf is parboiled for 2 to 3 minutes, drain it and place it on a flat surface, shiny side down. Keep the leaves separated.

If brined
This would be the case if the leaves are sold in glass jars or out of a barrel. Gently rinse off as much of their excess salt as possible in two or more changes of hot tap water.

Yalanci Dolma
additional pointers

Fresh vine leaves
When using them, select young and tender specimens.

Brined vine leaves
If you use them, reduce the salt quantity in the recipe by half (no matter how well you rinse these leaves, some salt will remain).

Selection
Usually forty or more vine leaves are packed in a standard-sized jar. Select the choicest (untorn) leaves for stuffing and save the rejects for lining the pan.

Spices
If you add the cinnamon or pepper in step 4 before the pan has slightly cooled, those spices may scorch and therefore become bitter.

Rolling
In step 5, each dolma should be rolled in a reasonably tight but not taut bundle. You need to leave some room for the expansion of the rice as it cooks.

Positioning
Unless the dolma are packed snugly and seam side down, the rice may ooze out as it expands.

Extra leaves
If you have more dolma than can fit into a single layer in the pan, start a second layer. Fill up empty spaces with surplus vine leaves.

Simmer
In step 10, the water must simmer but not boil. The lid must not be removed until near the end of the cooking period or some of the needed steam will escape.

Rice
Do not overcook the preparation in step 10. Otherwise the rice will become mushy.

Yalanci Dolma
serving suggestions

Eating
Forget utensils. Use your fingers.

Lemon
Furnish each guest with a lemon wedge for squeezing over the dolma.

Appetizer/salad
Dolma can be enjoyed as an appetizer or as part of a salad plate.

Party dish
Since yalanci dolma can be made a day ahead of time, it is a convenient party dish.

Yalanci Dolma
variations

Oven
Dolma can be prepared in the oven.

Flavoring agents
Experiment with other seasonings, such as garlic.

Nuts
Eliminate the pine nuts and/or raisins from the recipe.

Broth
Substitute broth or tomato juice for the water in step 10.

Lamb
Dolma can be made with the addition of ground lamb. In this case the dolma are served hot, usually with a sauce.

Plumpness
Some chefs completely cook the rice before they stuff the vine leaves. The chief drawback to this variation is that the rice inside the dolma won't expand, and therefore the dolma won't be as plump as they should be.

Yalanci Dolma
leftovers

Storing
Cover the bowl or plate of dolma with plastic wrap and refrigerate the dish for up to several days. A dolma often improves in flavor as it sits in the refrigerator.

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Yalanci Dolma Cooking Tips peasant dish of Turkey

Yalanci Dolmavine leaf preparation

Stems Cut off the fibrous stems (if any) with a knife or scissors. Be careful not to rip the leaves.

If fresh Thoroughly wash them in warm tap water. Soften these leaves by placing them a few at a time in a large pot of boiling water. As each leaf is parboiled for 2 to 3 minutes, drain it and place it on a flat surface, shiny side down. Keep the leaves separated.

If brined This would be the case if the leaves are sold in glass jars or out of a barrel. Gently rinse off as much of their excess salt as possible in two or more changes of hot tap water.

Yalanci Dolmaadditional pointers

Fresh vine leaves When using them, select young and tender specimens.

Brined vine leaves If you use them, reduce the salt quantity in the recipe by half (no matter how well you rinse these leaves, some salt will remain).

Selection Usually forty or more vine leaves are packed in a standard-sized jar. Select the choicest (untorn) leaves for stuffing and save the rejects for lining the pan.

Spices If you add the cinnamon or pepper in step 4 before the pan has slightly cooled, those spices may scorch and therefore become bitter.

Rolling In step 5, each dolma should be rolled in a reasonably tight but not taut bundle. You need to leave some room for the expansion of the rice as it cooks.

Positioning Unless the dolma are packed snugly and seam side down, the rice may ooze out as it expands.

Extra leaves If you have more dolma than can fit into a single layer in the pan, start a second layer. Fill up empty spaces with surplus vine leaves.

Simmer In step 10, the water must simmer but not boil. The lid must not be removed until near the end of the cooking period or some of the needed steam will escape.

Rice Do not overcook the preparation in step 10. Otherwise the rice will become mushy.

Yalanci Dolmaserving suggestions

Eating Forget utensils. Use your fingers.

Lemon Furnish each guest with a lemon wedge for squeezing over the dolma.

Appetizer/salad Dolma can be enjoyed as an appetizer or as part of a salad plate.

Party dish Since yalanci dolma can be made a day ahead of time, it is a convenient party dish.

Yalanci Dolmavariations

Oven Dolma can be prepared in the oven.

Flavoring agents Experiment with other seasonings, such as garlic.

Nuts Eliminate the pine nuts and/or raisins from the recipe.

Broth Substitute broth or tomato juice for the water in step 10.

Lamb Dolma can be made with the addition of ground lamb. In this case the dolma are served hot, usually with a sauce.

Plumpness Some chefs completely cook the rice before they stuff the vine leaves. The chief drawback to this variation is that the rice inside the dolma won't expand, and therefore the dolma won't be as plump as they should be.