SAEDNEWS: The grape leaf dolma cake is a special and appealing dish thanks to its different preparation method and attractive presentation. It is an excellent choice for those who are looking to experience a new style of dolma.
According to Saednews, Stuffed grape leaf cake is a modern, layered variation of traditional stuffed grape leaves. The preparation starts exactly the same as classic grape leaf dolma, but instead of rolling the filling into individual parcels, the ingredients are layered in a mold. This dish can be cooked either in the oven or on the stovetop in a pan.
This “dolma cake” has the same flavor and aroma as traditional stuffed grape leaves, but it is served in a molded, cake-like form, making it a stylish and festive dish suitable for parties and gatherings.
Raw rice (Iranian or half-cooked rice): 2 cups
Split yellow peas (split lentils): 100 g
Dolma herbs (green onion, savory, dill, mint, parsley, tarragon): 200 g
Onion (for frying): 1 medium
Ground meat: 200 g
Sugar: 2 tbsp
Vinegar: ½ cup
Grape leaves (fresh or preserved): as needed
Tomato paste: 2 tbsp
Salt, turmeric, black pepper: as needed
Barberries (for garnish): as desired
Cooking oil: as needed
Wash the split peas and soak them for about 2 hours. Then boil them with water and a little turmeric until fully cooked. Drain and set aside.
Rinse the rice and cook it in lightly salted water until it is half-cooked (about 8–10 minutes). Drain and set aside.
Wash the dolma herbs thoroughly, drain them, and finely chop them. If using dried herbs, soak them first and remove excess water.
Finely chop the onion and sauté it in oil until soft and golden. Add turmeric and stir.
Add ground meat to the onion and cook until its color changes and it is browned.
Add salt, pepper, sugar, and vinegar. Then add tomato paste and fry it briefly to remove its raw taste.
Stir in the chopped herbs and cook until fragrant. Turn off the heat.
Add the cooked rice and split peas to the mixture and combine well. Adjust seasoning if needed.
Blanch grape leaves briefly in boiling water, then rinse in cold water and drain.
Grease a baking dish and line it with grape leaves. Spread half of the filling, press it down, then add the remaining filling. Cover the top with grape leaves.
Oven method: Cover with foil and bake at 180°C (350°F) for about 1 hour.
Stovetop method: Cook on low heat in a covered pan using a heat diffuser for about 1 hour.
Let it cool slightly, then invert onto a serving plate and garnish with sautéed barberries.
Layered Stuffed Grape Leaves Cake
Grape Leaf Dolma Casserole
Oven-Baked Dolma Cake
Modern Layered Dolma Dish
