Yalantzi Dolmathes Recipes

YALANTZI DOLMATHES

Steps:

• In a heavy 10" to 12" skillet, heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it.
• Add the onions & cook for 5 minutes, stirring frequently, until they are soft & transparent but not brown.
• Add the rice & stir constantly for 2 to 3 minutes, or until the grains are coated with oil (Do not let them brown).
• Pour in the water, add the salt & a few grindings of pepper & bring to a boil over high heat.
• Reduce the heat to low, cover tightly, & simmer for about 15 minutes, or until the rice is tender & has absorbed all the liquid.
• In a small skillet, heat 1 tablespoon of the remaining olive oil & in it cook the pine nuts until they are a delicate brown.
• Add them to the rice, then stir in the currants. In a large pot, bring 2 quarts of water to a boil over high heat.
• Drop in the grape leaves and immediately turn off the heat.
• Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly.
• Gently separate the leaves and spread them, dull sides up, on paper towels to drain.
• Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture.
• Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water.
• Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes.
• Uncover and cool to room temperature.
• To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.

DOLMATHES ( MEAT STUFFED GRAPE LEAVES)

Steps:

• Heat oil in large skillet.
• Add onion and saute until transparent but don't brown.
• Add meat, stirring to break into pieces.
• Add rice,dill,pine nuts, water and tomato paste; season to taste with pepper.
• Cook over medium heat until water is absorbed, about 10 minutes.
• Cover bottom of Dutch oven with layer of the smaller grape leaves and any that get torn in the process of rolling.
• Stuff remaining leaves by placing leaf shiny side down, on the palm of hand, with base of leaf toward wrist and tip of leaf toward middle finger.
• Put a spoonful of meat mixture in the center.
• Fold base of leaf over stuffing, then fold sides of leaf over (like an envelope), tucking edges in snugly.
• Arrange tip side down in pan.
• Add broth to within 1 inch of top layer; use any leftover leaves to cover top layer.
• Place plate upside down over top layer and press.
• Cover and cook over medium heat until rice is tender, about 30 minutes.
• Sprinkle with lemon juice and cook 5 minutes longer.
• Let cool to room temperature, or chill thoroughly.
• Garnish with lemon slices and serve.
• *The stuffed grape leaves can be prepared 2 to 3 days before serving and refrigerated or they may be frozen, If frozen, thaw overnight in the refrigerator, then add a little broth or water before gently reheating in a pan.