💾 Archived View for tilde.pink › ~bencollver › recipe › utf8 › ethnic › europe › greek › recipe174.t… captured on 2022-06-11 at 23:22:29.
-=-=-=-=-=-=-
MMMMM----- Meal-Master Recipe via Home Cookin 2.8
Title: Dolmas - Stuffed Grape Leaves
Categories: Home Cookin,
Yield: 4
8 oz grape leaves, drained,
stems
removed
2 tb olive oil
1 onion, chopped
3 tb fresh parsley,
minced(do not use dried, on
penalty of death:-)!)
1 c rice, raw
1/4 c pine nuts
1 ts fresh chopped dill (see
parsley)
1/4 c chopped raisins
1/2 ts lemon peel, minced
3 c vegetable or chicken broth
1/2 c olive oil
6 tb lemon juice
From Leslie March
Place grape leaves in a flat bowl. Pour boiling water over and
drain.
Sauté onion in 2 tablespoons olive oil until soft, add parsley,
rice, nuts,dill, raisins and lemon peel. Sauté 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. It's quick and works
great. Estela
MMMMM