Instant Pot Dolmas Recipe | Unstuffed Dolma Casserole (2024)

FAQs

Are you supposed to heat up dolmas? ›

Are Stuffed Grape Leaves served warm or cold? Greek dolmas (without meat) are usually eaten at room temperature or slightly chilled, while dolmas with meat are enjoyed warm. But you can enjoy either both ways – they are so versatile.

They make a wonderful appetizer or midday snack. Mediterranean dolmas, especially the vegetarian ones, can be kept for a long time. You can keep them in the fridge for 5-7 days or freeze them for months.

Dolmades are typically served warm, room temperature or cold, with either a squeeze of fresh lemon juice. These dolmades go particularly well with many of these delicious plant-based Greek recipes: Hummus, Tzatziki, Briam, Baked Beans | Plaki, Lemon Potatoes and Pita Bread.

There are many varieties of the zeytinyağlı (with olive oil) and sağyağlı (with clarified butter) dolmas. The zeytinyağlı dolmas are usually stuffed with rice and served cold with a garlic-yogurt sauce, but variations with meat based fillings are served warm, often with tahini or avgolemono sauce.

A Greek dish with history

Dolmades (the plural of dolmas) somehow became a synonym for corruption. It became demeaning to call someone “dolmas”, a nickname which is used till this very day, even though nowadays it is fun and does not carry a bad connotation. During the Age of Enlightenment, dolmades were very popular.

Dolma is a healthful choice for several reasons, aligning closely with the principles of the Mediterranean diet, known for its heart-healthy and anti-inflammatory properties. Firstly, the primary ingredient, grape leaves, is rich in vitamins A, C, and E, as well as a good source of fiber and antioxidants.

These dolmas are made with what may seem like a strange combination of spices, but this is a wonderful, delicate traditional Turkish dish with a twist. They are traditionally served chilled, but you can serve them warm if desired. Squeeze fresh lemon juice over them before serving.

Greek Dolmades made with fresh leaves are better than those made with canned ones, so it might be worth it to see if any grapes live near you. Wild grape leaves are perfectly good to use, and some species kick out huge leaves perfect for stuffing. What to stuff in your grape leaves? Really whatever you want.

Stuffed, unbaked dolmas can be wrapped and frozen for up to 3 months. Cooked, cooled dolmas can be refrigerated for up to 5 days or frozen for up to 3 months.

Dolmas make a great meal, but can be tedious and time-consuming to prepare. As a result, some may opt out of making them from scratch, instead buying dolmas packaged in a can. In some ways, they can be just as good, but it might also raise a concern: Should canned dolmas be rinsed before consuming? In short, yes.

Can you eat dolmas straight from the can? ›

Yes, canned dolmas can be eaten straight from the can as they are already fully cooked and ready to eat. However, some people prefer to heat them up before consuming.

Preparation: Blanch or steam fresh grape leaves briefly just to soften. Rinse canned or bottled grape leaves before use to remove brine flavor. Be careful when removing grape leaves from bottle or jar; they tear easily.

Unlike many other cuisines, Dolma is not tied to a specific country. It is both Turkish and Greek. Some people also claim Dolma to be a dish from the Middle East, Armenia and Lebanon. Each of these countries has a Dolma variation prepared with local ingredients.

Dolmades are a food you will find in many variations in every area of Greece and in every season. The name 'dolma' has been borrowed by the Greeks from the Turks, however the food itself stems from ancient Greece. In ancient Greece, dolmades were called 'Thria' -Θρία- and were made with tender fig leaves!

Dolma is one of the oldest national dishes of Azerbaijan.

The name of the dish, of Turkish origin, indicates the technique of its preparation - filling vegetable, grape, Rumex, hornbeam and quince leaves, or a thin dough layer, with various stuffings. In some regions it is called “sarma”.

Dolmas or dolmades are very versatile; they can be eaten cold or warm. Traditionally dolmas containing meat are eaten warm with a yogurt sauce that is lightly flavored with garlic. Rice filled dolmas are served cold with a drizzling of lemon juice and olive oil.

Dolmas are very versatile; they can be eaten cold or warm. Traditionally dolmas containing meat are eaten warm with a yogurt sauce that is lightly flavored with garlic. Rice filled dolmas are served cold with a drizzling of lemon juice and olive oil.

Though it's certainly a departure from traditional culinary ritual, with the microwave you can enjoy all the charm of stuffed grape leaves in a fraction of the usual time. Fresh or jarred grape leaves can be stuffed and microwaved with equal success, but since fresh leaves are in season right now, try to find some.

The Key To Enjoying Trader Joe's Dolmas

While homemade dolmas or ones filled with meat, might be better served warmed, Trader Joe's dolmas are delicious cold. Eat them straight from the can and say “Mmmm!” after you sink into your first bite. We drizzle them with tahini and red wine vinegar and eat them just like that!