DOLMADES (STUFFED GRAPE LEAVES)
Provided by Tyler Florence
Categories appetizer
Time 1h40m
Yield about 30 dolmades
Number Of Ingredients 12
Steps:
- To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
- Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
- To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ¿ it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
- Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.
Nutrition Facts : Calories 84 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 302 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams
MIDDLE EASTERN-STYLE DOLMA (STUFFED VEGETABLES)
Assorted vegetables with a ground beef stuffing that will melt in your mouth! My all-time favorite food to eat. My dad was born and raised in Iran and this is a recipe passed down for generations. I wanted to share this with others because all my friends bug me or my dad to make dolma. It's a big hit! You can stuff all kinds of vegetables, like tomatoes, or different kinds of squash, or use grape leaves as well, so feel free to experiment. I hope everyone enjoys the dolma as much as me and my family have for years.
Provided by danicaj1987
Categories Fruits and Vegetables Vegetables
Time 3h15m
Yield 12
Number Of Ingredients 12
Steps:
- Combine ground beef, 2 1/2 cans of tomato paste, parsley, green onion, butter, salt, and pepper in a large bowl.
- Before adding uncooked rice, rinse until water runs clear; this keeps the rice from becoming sticky. Add rice after rinsing and mix contents until blended well.
- Bring a pot of lightly salted water to a boil; add cabbage. Boil until just tender enough to fold, 2 to 3 minutes. Drain and set aside.
- Meanwhile, hollow out bell peppers, eggplants, and zucchini.
- Stuff hollowed vegetables with meat mixture. Set in a large pot (pack vegetables together so there isn't much room in between them). Fill cabbage leaves with 3 to 4 tablespoons of leftover meat mixture and set in the pot with the other vegetables. Pour water in the pot on top of the vegetables until almost covered. Stir in remaining tomato paste. Weigh down the food by placing a heavy, heat-proof plate on top.
- Bring water to a boil; reduce heat to medium and cover the pot. Let cook for 1 hour. Drain half of the water in the pot (leave heavy plate until done cooking) and recover, reducing heat to a simmer, and allow to slow cook for 1 hour more. Serve warm and enjoy!
Nutrition Facts : Calories 462.2 calories, Carbohydrate 42.6 g, Cholesterol 91.4 mg, Fat 22.2 g, Fiber 9.7 g, Protein 26.2 g, SaturatedFat 10.4 g, Sodium 1007.1 mg, Sugar 12.6 g
DOLMADES
Dolmades can be made a day in advance and refrigerated; serve chilled or bring to room temperature.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 36
Number Of Ingredients 10
Steps:
- Place pepper directly on the trivet of a gas-stove burner over high heat. As each section turns puffy and black, turn pepper with tongs. (If you don't have a gas stove, place pepper on a baking pan, and broil, turning as each side chars.) Transfer pepper to a small bowl; cover with plastic wrap. Let sweat until it is cool enough to handle, about 15 minutes. Transfer to a work surface. Peel off and discard blackened skin. Cut pepper into 1/4-inch dice, discarding seeds and inner membranes; transfer to a bowl; set aside.
- Heat 1 teaspoon olive oil in a skillet set over medium heat. Add onion, oregano, and salt; cook until onion is beginning to brown, about 4 minutes. Transfer to bowl with red pepper. Add cooked brown rice, currants, parsley, zest, and all but 1 tablespoon lemon juice; stir to combine.
- Remove stem from a rinsed vine leaf; lay leaf on work surface. Place 1 tablespoon filling at stem end; roll leaf tightly, tucking in ends. Repeat until all filling is used.
- Line an 8-inch saucepan with remaining leaves; arrange stuffed leaves, seam side down, in pan. They may be stacked in 2 layers. Drizzle with remaining tablespoon olive oil and remaining tablespoon lemon juice. Add enough water to the pan to just cover stuffed leaves; weight leaves for cooking with a kitchen plate or a lid smaller than the diameter of the pan.
- Place saucepan over high heat; bring to a boil. Reduce heat to medium low; allow to simmer gently until leaves are tender, about 45 minutes. Transfer stuffed leaves to a serving platter, and allow to cool. Serve chilled or at room temperature.
DOLMA (MEAT-FILLED)
Make and share this Dolma (meat-filled) recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine meat with olive oil, onion, herbs, rice and season generously.
- Line the pot you will be cooking your dolma in with a couple of layers of torn grape leaves (to prevent the dolma from being scorched while cooking).
- Place a grape leaf, shiny side down, on surface in front of you.
- If the stem is quite thick, cut it out with a knife, making a V.
- Pinch off about a teaspoon of the meat filling and place in the centre of the leaf.
- Fold in sides of leaf and roll up, not too loose and not too tight (allowing a bit for the expansion of the rice as it cooks), into neat little packets.
- Place neatly in pot and continue making dolma until you've used up all your meat mixture.
- Pour lemon juice over and cover dolma with boiling water, covering dolma with about 1/2 inch of water.
- Weight down with a plate and put lid on pot.
- Cook at a gentle simmer for 45 minutes to 1 hour, or until rice is tender.
- Carefully remove dolma, and place in a heatproof platter.
- Make Egg-Lemon Sauce (Avgolemono).
- Beat the eggs with the lemon juice and corn flour.
- Slowly dribble in hot stock left from cooking dolma, whisking egg mixture constantly.
- Keep adding hot liquid slowly, whisking, to temper the eggs.
- Pour the egg mixture into the pot with the remaining stock and whisk over a medium-low heat until sauce has thickened.
- Pour sauce over your dolma and enjoy!
Nutrition Facts : Calories 468.7, Fat 23.8, SaturatedFat 6.7, Cholesterol 135.9, Sodium 2343, Carbohydrate 34.3, Fiber 1.6, Sugar 2.1, Protein 30.2
DOLMA (ALGERIAN STUFFED VEGETABLES)
This is a special occasion dish. We make this during Ramadan. My husband bases this on a version from "Great Book of Couscous". The potatoes and zucchini must be a certain size for this to work well.
Provided by Cookie16
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Peel the zucchini and potatoes.
- Chop the stem off the zucchinis.
- Chop the potatoes and zucchini in half short ways so now you have 4 zucchini pieces, each about 3 inches long and 4 potato pieces, each about 2 inches long.
- Carefully scoop out the inside of each zucchini piece, leaving a wall about 1/4 inch thick around. Discard the scooped out part.
- Carefully scoop out each potato in the same manner but save the scooped out portion.
- Mix together the ground meat, 1 tablespoon of parsley, rice, egg, 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon.
- Stuff the meat mixture into the potatoes and zucchini, loosely.
- Heat oil in large pan and saute onion and lamb together.
- Add the water and bring to boil over medium high heat.
- Add the chick peas, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon and simmer over low heat for 20 minutes.
- Put the stuffed vegetables in the sauce along with the reserved potato pieces. Cook covered for 1/2 hour.
- Remove from heat and add lemon juice and 1 tbsp parsley.
Nutrition Facts : Calories 621, Fat 31.4, SaturatedFat 10.5, Cholesterol 187.1, Sodium 1112.1, Carbohydrate 35.8, Fiber 5.4, Sugar 4.1, Protein 47.6
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