Domata Grape Leaves Recipes

DOMATA (GRAPE LEAVES)

Steps:

• Place the rice in a bowl, add cold water to cover and let stand for 30 minutes.
• At the same time, place the currants in a small bowl, add hot water to cover and let stand for 30 minutes until plumped.
• Drain the rice and currants and set aside.
• Meanwhile, if using the pine nuts, preheat an oven to 350 degrees F.
• Spread the nuts in a small pan and place in the oven until toasted and fragrant, 6-8 minutes.
• Set aside.
• In a large sauté pan over medium heat, warm 1/2 cup of the olive oil.
• Add the yellow onion and the 1 teaspoon salt and sauté until softened, about 5 minutes.
• Add the green onions and sauté until softened, about 5 minutes longer.
• Add the allspice, cinnamon and drained rice and cook, stirring, until the rice is opaque, about 4 minutes.
• Add the chopped tomatoes (if using), parsley, mint or dill, currants and hot water and cook, uncovered, until the water is absorbed and the rice is about half cooked, about 10 minutes.
• Stir in the pine nuts, if using, and mix in ground beef thoroughly.
• Season to taste with salt and pepper.
• Let cool.
• Rinse the grape leaves in cool water and cut off the stems.
• Working in batches, lay them out on a table, shiny side down.
• Place a tablespoonful of the rice filling near the stem end of each leaf, fold the bottom end over the filling, then fold in the sides and roll up.
• Do not roll too tightly, as the rice will expand during cooking.
• Set aside, seam side down.
• When all of the filling has been used, select a baking pan or large, deep frying pan that will hold the stuffed grape leaves in a single layer and line with more grape leaves, if using.
• Arrange the stuffed grape leaves in the pan, seam sides down.
• Place a heavy plate on top to keep the leaves from unrolling while cooking, then pour the boiling water and the remaining 1/4 cup olive oil around the leaves.
• Cover and simmer gently over very low heat until the rice and leaves are tender, about 45 minutes.
• Remove from the heat and remove the plate.
• Sprinkle with a little lemon juice, let cool, then serve with lemon wedges.
• Or cover and refrigerate for up to 2 days; bring to room temperature before serving.

DOLMAS (STUFFED GRAPE LEAVES) RECIPE

Steps:

• Gather the ingredients.
• Gently remove the grape leaves from their jar, then rinse each thoroughly under cold water, taking care not to rip the leaves. Pat the leaves dry and place on a cutting board.
• Using a small, sharp paring knife, remove the stems from the leaves.
• Cover with a paper towel and set aside.
• In a large saucepan over medium-high heat, heat the olive oil, adding the onion, garlic, parsley, and basil once the oil is hot. Stir continuously until the onion is soft and fragrant, about 6 minutes.
• Add the rice and pine nuts (if using) and sauté, stirring often, for 3 to 4 minutes longer.
• Add 4 cups of the vegetable broth and bring to a low boil. Turn down the heat to low and simmer for 10 to 15 minutes, or until the rice is cooked, adding water if necessary.
• Add 1/3 cup of the lemon juice , stirring well to combine, and cook for 2 to 3 minutes longer or until most of the liquid has been absorbed. Remove the pan from heat.
• Prepare a dry, clean workspace. Place one of the grape leaves, shiny side down, flat on your work surface. Place 1 to 2 tablespoons of filling on the lower-middle portion of the leaf, right above where the stem used to be.
• Fold in the sides of the leaves over the center.
• Then roll the bottom of the leaf over the filling and continue to roll, holding the sides in, until you've rolled the dolma completely and no filling is visible.
• Place the dolma seam-side down in a large saucepan or pot that's big enough to fit all of the dolmas in a single layer.
• Repeat until all of the grape leaves are used, placing one dolma directly next to the other and leaving no space in between.
• Drizzle another 1 to 2 tablespoons of olive oil over the dolmas, followed by the remaining lemon juice.
• Pour the remaining 4 cups of vegetable broth over the grape leaves to cover.
• Cover the pot and simmer over medium-low heat for 1 hour (do not boil). Add water as necessary to keep grape leaves covered.
• Remove the pan from the heat, uncover, and let the dolmas cool in the liquid for 20 to 30 minutes.
• Using a slotted spoon, gently transfer the dolmas to a serving dish. Drizzle with olive oil and lemon juice and serve cold or at room temperature.

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.

DOLMADES (STUFFED GRAPE LEAVES WITH CURRANTS AND PISTACHIO)

Steps:

• Prepare an ice bath. Bring a large pot of water to a boil; add 1 tablespoon salt. Add the grape leaves and gently mix to separate them. Reduce the heat to simmer and cook for 10 minutes. Drain well, plunge into the ice bath and let cool for 2 minutes. Drain well again, separate and lay out on baking sheets lined with paper towels in a single layer. Remove 5 or so of the small or torn leaves and reserve for the bottom of the pan.
• Heat 1/4 cup of the oil in a medium high-sided saute pan over high heat. Add the onion, season with salt and pepper and cook, stirring, until the onion is very soft, about 5 minutes; do not allow it to color. Add the rice and cook, stirring constantly, until opaque, about 2 minutes.
• Add the stock, currants and 2 tablespoons of the lemon juice; season with salt and pepper. Reduce the heat to medium and cook, uncovered and stirring a few times, until the rice absorbs the liquid, about 7 minutes. (The rice will only be par-cooked; it will continue to cook in the leaves.) Spread the rice out on a baking sheet to cool.
• When the rice is cooled, stir in the dill, parsley, green onion, pistachios and lemon zest; taste for seasoning.
• Lay a grape leaf on a work surface shiny-side down. Scoop 1 to 1 1/2 tablespoons of the filling (depending on the size of the leaf) in your hand and lightly mold it into a log. Put 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. Continue with the remaining leaves and filling.
• Lay the reserved grape leaves on the bottom of a small Dutch oven (this will keep the dolmades from sticking). Tightly fit the dolmades in the pan in a concentric circle, making several layers if needed. Drizzle some of the remaining lemon juice over each layer. Add enough water or stock to just come halfway up the side of the rolls (do not cover them) and drizzle with the remaining olive oil and a pinch of salt.
• Cut out a round of parchment to fit over the dolmades. Place a plate on top of the parchment and a bowl on top of the plate (to hold the rolls down while cooking). Bring to a boil over high heat, reduce to a simmer, cover the pot and cook (making sure it is simmering and not boiling), until the rice is cooked through, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes longer.
• Carefully remove the rolls to a serving dish. Serve warm, at room temperature or cold.

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.

DOLMADES - AUTHENTIC GREEK STUFFED GRAPE LEAVES W/ MEAT (SOUTHER

Steps:

• Unroll grape leaves and place in a pot of boiling water. Reduce heat to medium and let boil for 10 minutes. Remove from heat, pour out hot water, and cover leaves with cold water. Let soak while preparing stuffing.
• Knead the rest of the ingredientes together. Spoon filling inside a leaf and roll like a burrito, sealing completely.
• In large pot, add olive oil to cover bottom or butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour chicken broth over dolmades, cover, and simmer for 2 hours.
• Serve with Greek yogurt and lemon wedges.

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 (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.