💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › greek › dolmathes2… captured on 2022-07-16 at 18:14:48.

View Raw

More Information

⬅️ Previous capture (2022-06-11)

-=-=-=-=-=-=-



                   DOLMATHES (STUFFED GRAPE LEAVES) #1

Recipe By     : 
Serving Size  : 30   Preparation Time :0:00
Categories    : Appetizers                       Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----JUDI M. PHELPS-----
  30                    To 40 grape leaves *
     1/2   c            Olive oil
   1       md           Onion -- finely chopped
     1/2   c            Raw long-grain rice
     1/4   c            Pine nuts
   3       tb           Tomato paste
                        Juice of 1 lemon
     1/2   ts           Cinnamon
     1/4   ts           Salt
     3/4   c             -- boiling water
                        Lemon wedges -- for garnish

  *These leaves are packed in jars in brine.
  
  Rinse grape leaves in warm water and drain in a
  colander.  In a medium saucepan, heat 2 tablespoons
  olive oil over moderate heat. Add onion and saute
  until limp.  Add rice and pine nuts and saute,
  stirring 3-4 minutes.
  
  Add tomato paste, lemon juice, cinnamon, salt, and
  boiling water. Cover and cook over low heat for 15-20
  minutes or until rice is tender and all liquid is
  absorbed.  Remove from heat and let stand covered for
  one hour.
  
  Placing a grape leaf right side up in front of you,
  place a heaping teaspoon of filling in a horizontal
  line along the middle of the leaf. Roll stem end of
  leaf up over filling, then fold in sides, then fold
  over top. Squeeze the stuffed rolled grape leaf gently
  in your hand; this will help keep it closed.  Continue
  stuffing grape leaves until all the filling is used.
  
  Pour 2 tablespoons olive oil in the bottom of a lage
  shallow pot or frying pan.  Place the stuffed grape
  leaves close together in a single layer in the pot.
  Pour over remaining 1/4 cup olive oil. Place a large
  heavy plate or flat casserole cover over the grape
  leaves to keep them from unfolding while they cook.
  Cover the pot and cook over very low heat for one
  hour. Let cool with plate on top of them. Remove from
  pan and refrigerate. (These are best made a day or two
  or up to a week ahead.) Bring to room temperature
  before serving. Serve garnished with lemon wedges.
  
  Source:  Ethnic Cuisine, How To Create the Flavors of
  30 International Cuisines.  Shared and MM by Judi M.
  Phelps - The San Jose Kid.
 


                   - - - - - - - - - - - - - - - - - -