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Cuisine: Turkish

Turkey: Grape Leaves Stuffed with Rice, Currants & Pine Nuts

Cooking Time: 1 hr 45 minutes
Grape leaves are ubiquitous on mezze platters across the Middle East, and there origin is widely debated.  In Turkey, they’re called dolmas, which simply means “stuffed.”  These ones are filled with rice, pine nuts and currants, which is fairly standard.  They’re seasoned with fresh mint and dill, and simmered in a mixture...