HOW TO MAKE DOLMA.

Dolma, a dish found in various forms across the Middle East, the Balkans, and Central Asia, refers to stuffed vegetables, often with a filling of seasoned meat and rice. Here’s a basic recipe for grape leaf dolmas, one of the most popular types:

Ingredients:
1 jar of grape leaves (about 50-60 leaves), or fresh leaves if you have access to them
1 cup uncooked short grain rice
1 pound ground beef or lamb (you can skip meat for a vegetarian version)
1 medium onion, finely chopped
1/4 cup fresh parsley, finely chopped
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon allspice (or to taste)
1/4 cup lemon juice
1/4 cup olive oil
2 cups water or broth
Directions:
Preparation of Grape Leaves: If you’re using fresh grape leaves, blanch them by plunging them into boiling water for a few seconds, then into cold water. This softens them and makes them more pliable for rolling. If you’re using leaves from a jar, rinse them thoroughly under cold water to remove the brine.

Filling: In a mixing bowl, combine the uncooked rice, ground meat, chopped onion, parsley, salt, pepper, allspice, and half of the lemon juice.

Rolling the Dolmas:

Lay a grape leaf on a flat surface, shiny side down.
Place a small amount of filling (about a teaspoon or two, depending on the size of the leaf) in the center of the leaf.
Fold in the sides of the leaf over the filling, then roll it up tightly, like a small cigar.
Cooking:

In a large pot, place some unused or torn grape leaves at the bottom. This protects the dolmas from direct heat and prevents them from sticking.
Place the rolled dolmas, seam-side down, closely packed in layers.
Mix the remaining lemon juice, olive oil, and water (or broth) and pour this mixture over the dolmas. This should cover or nearly cover them. If needed, add more water.
Place a heat-resistant plate upside down over the dolmas to keep them from unraveling during cooking.
Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let the dolmas cook for 45 minutes to an hour, until the rice and meat are fully cooked. Add more water if it gets too low during cooking.
Serving: Once cooked, remove the dolmas from the pot and let them cool for a bit. They can be served warm or at room temperature, often with a side of yogurt or a lemon slice.

Note: Dolma recipes vary widely by region and personal preference. Some include ingredients like currants, pine nuts, mint, or dill. Adjust ingredients and spices to your liking.