Dolmas - Stuffed Grape Leaves Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Grape leaves, drained,
Stems,
Removed,
2 tbsp: Olive oil,
1: Onion, chopped
3 tbsp: Fresh parsley,
Minced, (do not use dried, on
Penalty of death:-)!),
1 cup: Rice, raw
1/4 cup: Pine nuts,
1 tsp: Fresh chopped dill, (see
Parsley),
1/4 cup: Chopped raisins,
1/2 tsp: Lemon peel, minced
3 cup: Vegetable or chicken broth,
1/2 cup: Olive oil,
6 tbsp: Lemon juice,
Directions:
From Leslie March
Place grape leaves in a flat bowl. Pour boiling water over and drain. Saut
onion in 2 tablespoons olive oil until soft, add parsley, rice, nuts,dill,
raisins and lemon peel. Saut
3-4 minutes, until nuts are brown. Pour in 1
1/2 cups broth. Cover, reduce heat, simmer until liquid is absorbed, 12-15
minutes. Place leaves on flat surface, vein side up. Fill with about 1
tablespoons filling and roll up, tucking ends in. Mix 1 1/2 cups broth with
1/2 cup olive oil and lemon juice. Place stuffed grape leaves in deep
kettle or dutch oven, seam side down. After first layer, pour half of broth
mixture over leaves, add rest of leaves and rest of broth mixture. Bring to
boil over medium heat, cover, reduce heat and simmer 45 minutes. I like
these best at room temperature, but they can also be served hot or cold.
Comments from Estela:...In Istanbul, the woman who taught me to make them
used currants instead of raisins, and in some restaurants bulghur wheat was
substituted for the rice,which made for a nicer filling. The grape leaves
are rolled into small tight tubes that look like cigar stubs and are placed
compactly in the pot to keep them from undoing during cooking. ...I do mine
in the microwave with a minimal amount of liquid. Its quick and works
great. Estela
Posted to MM-Recipes Digest by "Beth Ide" on Aug
30, 1998
Source from luhu.jp
Place grape leaves in a flat bowl. Pour boiling water over and drain. Saut
onion in 2 tablespoons olive oil until soft, add parsley, rice, nuts,dill,
raisins and lemon peel. Saut
3-4 minutes, until nuts are brown. Pour in 1
1/2 cups broth. Cover, reduce heat, simmer until liquid is absorbed, 12-15
minutes. Place leaves on flat surface, vein side up. Fill with about 1
tablespoons filling and roll up, tucking ends in. Mix 1 1/2 cups broth with
1/2 cup olive oil and lemon juice. Place stuffed grape leaves in deep
kettle or dutch oven, seam side down. After first layer, pour half of broth
mixture over leaves, add rest of leaves and rest of broth mixture. Bring to
boil over medium heat, cover, reduce heat and simmer 45 minutes. I like
these best at room temperature, but they can also be served hot or cold.
Comments from Estela:...In Istanbul, the woman who taught me to make them
used currants instead of raisins, and in some restaurants bulghur wheat was
substituted for the rice,which made for a nicer filling. The grape leaves
are rolled into small tight tubes that look like cigar stubs and are placed
compactly in the pot to keep them from undoing during cooking. ...I do mine
in the microwave with a minimal amount of liquid. Its quick and works
great. Estela
Posted to MM-Recipes Digest by "Beth Ide"
30, 1998
Source from luhu.jp
Tags
Home cookin