Millet Bowl With Stuffed Grape Leaves And Yogurt Hummus Sauce Recipes

MY OWN FAMOUS STUFFED GRAPE LEAVES

Steps:

• In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
• Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
• Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

TURKISH HUMMUS WITH YOGURT

Steps:

• Drain the soaked chickpeas and place in a pot with 1 quart of water. Bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and continue to simmer for another hour, or until chickpeas are thoroughly tender. Remove from the heat. Drain but retain about 1/2 cup of the cooking liquid. You should have 2 cups cooked chickpeas.
• Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the sides of the bowl. Add the chickpeas, salt and cumin, and turn on the machine for about 30 seconds. Stop the machine, scrape down the sides, and start the machine again. With the machine running, add the lemon juice, olive oil and yogurt, and blend until smooth. Taste and adjust salt. Thin out as desired with cooking broth from the chickpeas, or with more yogurt. Transfer to a wide bowl, and garnish if desired. Serve with warm pita bread.

STUFFED GRAPE LEAVES WITH EGG-LEMON SAUCE BY SY

Steps:

• GRAPE LEAVES DIRECTIONS: Sauté onions and celery with 1 tablespoon butter, until wilted In a big bowl add ground meat, onion and celery, rice, mint, parsley, pine nuts (optional) and salt & pepper; mix well!
• Remove grape leaves from the jar and open up onto a big plate.
• Remove one leaf (the bigger the better) and place onto a flat surface; with the shiny side down.
• Place a small amount of the filling toward the stem side of the leaf and then roll up (tuck in the left and right side as you roll) toward the top of the leaf.
• Make sure you do not put to much filling in each one.
• Then place them in a Corningware dish or sauce pan as noted below.
• In a large Corningware dish (or saucepan) grease the bottom with a little oil and then line the bottom with some of the smaller grape leaves.
• Place some of the smaller grape leaves in the dish/pan.
• Put into the dish/pan the rolled grape leaves and arrange in layers with each grape leaf close together.
• Add chicken stock, juice of 1 lemon, dry wine and remaining tablespoons of butter.
• In order to prevent the grape leaves from opening up during cooking, place a small flat Corningware plate on top of the grape leaves.
• Then place the Corningware glass cover upside down and onto the small flat plate.
• Cook, simmer on a low heat for about 1 hour.
• While cooling make the Egg-Lemon Sauce; See directions below.
• Place several grape leaves on a dish and then pour some of the hot Egg-Lemon Sauce on top.
• Serve with lemon wedges on the side.
• EGG-LEMON SAUCE DIRECTIONS: Lightly beat 2 egg yolks with 1/4 cup water.
• Squeeze juice from 2 lemons and add water for a total of 3/4 cup liquid.
• Add salt.
• Heat oil in a small pan and then add the cornstarch stirring; add a little of the lemon juice/water to prevent it from becoming lumpy.
• Next add a little of the lemon juice/water until smooth, then gradually add all the liquid and continue stirring until smooth.
• Remove from the heat for about 1 minutes.
• Then gradually add the beaten egg yolks stirring/whisk until smooth (Keep in mind that heating will cause the eggs to set, which you don't want to do).
• NOTE: The next day the grape leaves will taste even better, when heated up in a frying pan and then served with the Egg-Lemon Sauce.
• Or Microwave the grape leaves with some of the Egg-Lemon Sauces on top, prior to heating.

DOLMADES WITH YOGURT-MINT SAUCE

Steps:

• For grape leaves:
• Heat 1/4 cup oil in heavy medium saucepan over medium-low heat. Add onion and garlic. Sauté until very tender, about 10 minutes. Add rice and cumin and stir 1 minute. Add 2 cups broth and currants. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Transfer to bowl. Mix in nuts, parsley and mint. Season with salt and pepper. Cool completely (Can be made 1 day ahead. Cover; chill.)
• Place grape leaves in bowl. Cover with cold water and let stand 30 minutes. Drain. Cut off stems. Arrange 1 leaf veined side up on work surface. Place 1 rounded tablespoon of rice filling on stem end. Repeat with remaining leaves and filling. Place seam side down in 2 heavy 12-inch skillets. Divide remaining 3 tablespoons oil and 2 cups broth between skillets. Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes. Uncover and let rolls cool. Transfer to platter. Cover and chill. (Can be made 1 day ahead.)
• For sauce:
• Combine yogurt, mint and garlic in small bowl. Season to taste with salt and pepper.
• Place grape leaf rolls on platter and garnish with lemon. Serve with sauce.