Dolmadakia / Stuffed Grape Leaves Recipe
Yield: 40 appetizersRecipe by luhu.jp
Ingredients:
FILLING
2 tsp: Olive oil,
1 medium: Yellow onion, chopped fine
2: Garlic cloves, minced
1 1/2 cup: Rice, rinsed, boiled 3 mins and drained
1 tbsp: Pine nuts, lightly t in dry skillet
Grated zest of one l,
1 tsp: Lemon juice,
1 tsp: Minced fresh mint,
TO ROLL
1 Recipe: above,
40: To 50 preserved grape leaves about 1 pound, drained
1/4 cup: Plus 1 tbs. olive oil,
4: Garlic cloves, slice
1: Lemon, cut in wedges slices for garnish
Directions:
Place a grape leaf, vein side up, on a cutting board. Put 1 heaping
teaspoon in the middle of the leaf near the stem end. fold the stem
e over the filling, fold the two sides of the leaf toward the middle,
th roll it up like a cigar. Place the stuffed leaf on a plate,
Repeat un all the leaves have been stuffed. Take any torn or broken
leaves andu them to line the bottom of a 4-quart pan. Pack the
stuffed leaves int the saucepan in tight layers, sprinkling garlic
slices between each la When all the leaves are in the pan pour 1/4
cup olive oil over them, pour the lemon juice on top. Add about 1
cup of water. Place a small plate on top of the stuffed leaves to
hold them in place while cooking Cover the pan. Simmer the leaves
over very low heat for about 2 hours adding more water, 1/2 cup at a
time, as it is absorbed into the leave allow the stuffed leaves to
cool in the pan for 30 minutes. Carefully remove the leaves from the
pan and arrange them in a serving plate. Sprinkle the remaining 2
tbs. olive oil over the leaves and chill in t frig. Serve garnished
wiht lemon slices. Recipe from "The Melting Po
Submitted By TANANA REYNOLDS On 05-23-95
Source from luhu.jp
teaspoon in the middle of the leaf near the stem end. fold the stem
e over the filling, fold the two sides of the leaf toward the middle,
th roll it up like a cigar. Place the stuffed leaf on a plate,
Repeat un all the leaves have been stuffed. Take any torn or broken
leaves andu them to line the bottom of a 4-quart pan. Pack the
stuffed leaves int the saucepan in tight layers, sprinkling garlic
slices between each la When all the leaves are in the pan pour 1/4
cup olive oil over them, pour the lemon juice on top. Add about 1
cup of water. Place a small plate on top of the stuffed leaves to
hold them in place while cooking Cover the pan. Simmer the leaves
over very low heat for about 2 hours adding more water, 1/2 cup at a
time, as it is absorbed into the leave allow the stuffed leaves to
cool in the pan for 30 minutes. Carefully remove the leaves from the
pan and arrange them in a serving plate. Sprinkle the remaining 2
tbs. olive oil over the leaves and chill in t frig. Serve garnished
wiht lemon slices. Recipe from "The Melting Po
Submitted By TANANA REYNOLDS On 05-23-95
Source from luhu.jp