Dolmas Yalanchi Grape Leavesdolmas Recipes

DOLMADES (STUFFED GRAPE LEAVES)

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.

DOLMAS (STUFFED GRAPE LEAVES)

Steps:

• Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
• Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
• Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
• Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
• Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

DOLMA (STUFFED GRAPE LEAVES)

Steps:

• Sauté onions in olive oil in pan, add rice and add hot water to cover.
• Cover and simmer until rice is half cooked, about 10 minutes.
• Turn off heat, add tomato paste, currants, nuts, and spices. Let mixture cool.
• To prep the grape leaves, rinse in warm water and remove the stems.
• When rice mixture is cool, place 1 teaspoon or less in center of leaf, fold in right and left sides, then roll the leaf until you have a tiny 'cigar'.
• Place the dolma in a steamer pot.
• Repeat until all grape leaves and/or stuffing is finished.
• Add water to steamer cover and simmer for 30-45 minutes or until the rice inside the dolma is totally cooked.
• Traditionally this is served cold.
• Squeeze lemon over the dolma immediately before serving.

DOLMADES (STUFFED GRAPE LEAVES)

Steps:

• Heat oven to 325 degrees. In a bowl, combine onion, rice, lamb, beef, garlic, parsley, carrot, lemon zest, 1 tablespoon oil, chopped mint, salt, and pepper.
• Place a leaf, vein side up, on a work surface; place about 1 tablespoon filling just below center. Fold bottom of leaf over filling and sides in toward center; roll up. Do not overfill or roll too tightly. Repeat, making 35.
• Lay dolmades, seam side down, in a 9-by-13-inch glass baking pan; do not pack tightly.
• Combine stock and remaining 3 tablespoons oil; pour over dolmades. Squeeze lemon over dolmades, and place lemon slices and mint sprigs on top. Place another 9-by-13-inch baking pan, half full of water, on top to weigh down dolmades.
• Bake for 40 to 50 minutes. Let dolmades cool in cooking liquid, still weighted, for 2 hours. Serve drizzled with olive oil, or refrigerate for up to 2 days; bring to room temperature before serving.

DOLMAS (STUFFED GRAPE LEAVES)

Steps:

• In a small bowl mix 1/2 cup chicken broth, beef, lamb, rice, onion, pine nuts, parsley, garlic and mint. Set aside.
• Gently rinse grape leaves and pat dry with paper towels. Arrange on a work surface with the shiny side down. Place 1 tablespoon meat mixture in the center of a grape leaf. Tuck in ends and roll tightly toward the leaf point. Repeat until meat mixture and leaves are used up.
• Arrange wrapped leaves, in layers, in a large sauce pan with seam side down. Cover leaves with remaining broth and the lemon juice. Weight leaves with a heavy plate to prevent opening.
• Cook over low heat 45 minutes.
• Serve with plain yogurt; garnish with lemon slices.

DOLMAS (STUFFED GRAPE LEAVES)

Steps:

• In a large bowl, mix together the pork, beef, onion, parsley, coriander, mint, rice and black pepper.
• Separate the grape leaves and rinse in warm water. Cut off the stems.
• Arrange 10 leaves in a heavy-bottomed pot to keep the dolmas from burning.
• Place each of the remaining leaves, shiny side down, on the counter. Place about 1 tablespoon of filling in the center of each leaf and roll up. Fold the stem end over the filling. Then fold in the sides and continue rolling up. Stack the rolls, seam side down, on the grape leaves in the pot. When all the filling has been used up, pour the beef broth over the dolmas. Place a plate on top of the dolmas and bring the liquid to a boil. Cover, reduce heat and simmer for about 45 minutes. Drain well.
• Serve at room temperature or cold with yogurt on the side.

DOLMAS -YALANCHI: GRAPE LEAVES:"DOLMAS"

Steps:

• BOTTOM OF DUTCH-OVEN:Lay few leaves to bottom; Set aside. Rice:(absorbed water)set aside. SKILLET:1/2-OIL,Brown: ONION&GARLIC;(+,-Ground meat)Remove&SetAside. ADD:Onion&garlic:DILL,PARSLEY,MINT,RAISIN,SUGAR,SALT&PEPPER; pine nuts,5min.[Add Optional]; MIX WELL. PLACE: * 1-T. OF FILLING AT CENTER OF DULL-STEM SIDE leaf; FOLD BOTTOM&SIDES OVER FILLING AND ROLL INTO "OBLONG-SHAPE" WITH "SHINY"SURFACE ON OUTSIDE.Place in layers SEAM-DOWN. POUR:1c.WATER&remaining OLIVE-OIL w/LEMONJUICE.Place heavy plate top of layered DOLMAS; COVER/SIMMER LOW HEAT 40/min.STOVE-TOP/OR OVEN 350F.