Grape Leaves Rolls

Grape leaves rolls, also known as dolma or sarma in some Mediterranean and Middle Eastern cuisines, are a traditional dish consisting of vine leaves stuffed with a mixture of rice, aromatic herbs, and sometimes ground meat. Here’s an Italian version of this classic recipe.

Ingredients

• 200 g of grape leaves, blanched in boiling water
• 200 g of Arborio or Carnaroli rice
• 1 finely chopped onion
• 2 cloves of garlic, chopped
• 100 g ground beef (optional)
• 50 ml of extra virgin olive oil
• 1 bunch of fresh aromatic herbs, chopped (parsley, mint, dill)
• Salt and pepper to taste
• Juice of 1 lemon
• 1 ripe tomato, chopped or tomato puree (about 100 ml)
• Vegetable or meat broth

Preparation

1. Heat half of the oil in a pan and sauté the onion and garlic until they are translucent.
2. Add the rice and toast it for a few minutes.
3. If using meat, add it to the sofrito and cook until well browned.
4. Mix in the chopped aromatic herbs, salt, and pepper. Mix the ingredients well.
5. Add the chopped tomato or tomato puree and a bit of broth, then cook until the rice is semi-cooked. Remove from heat.
6. Take a grape leaf, lay it on a plate with the shiny side down, and place some of the filling in the center.
7. Fold the sides of the leaf towards the center and roll it to form a roll. Proceed in the same way with the other leaves and filling.
8. Place the rolls in a pot, close to each other, so they don’t open during cooking. Pour over the lemon juice and the remaining oil, then cover everything with broth.
9. Place a plate over the rolls to keep them in place and bring to a boil. Then reduce the heat and simmer for about 40 minutes.
10. Serve hot or at room temperature.

Curiosity

This dish has very ancient roots and its spread in the Mediterranean basin probably dates back to the times of Greek and Phoenician migrations. In Italy, grape leaves rolls can be found in Sicily and Calabria, where the contact with Greek cuisine has been very strong.