Author Topic: Dolma (stuffed grape leaves)  (Read 2057 times)

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MassMama

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Dolma (stuffed grape leaves)
« on: Sep 07, 2007, 04:26:59 PM »
1/4  cup olive oil 
1  large onion, minced 
1 1/2  lbs lean ground beef or lamb or pork (I use pork) 
3/4  cup short-grain rice 
3  tablespoons chopped fresh mint or 3 teaspoons dried mint 
3  tablespoons chopped fresh dill or 3 teaspoons dried dill 
 salt & freshly ground black pepper 
100  jarred grape leaves, packed in brine, rinsed thoroughly (about) 
1 1/2  lemons, juice of 
 boiling water 
2  beef bouillon cubes 
Egg-Lemon Sauce
2  eggs 
1 1/2  lemons, juice of 
2  tablespoons cornflour 

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!


Here is a meatless version..
1 (1  lb) jar grape leaves, packed in brine 
1/2  cup olive oil 
2  large onions, finely chopped 
4  green onions, finely chopped 
1 1/2  cups long-grained converted rice 
1  cup water 
2  tablespoons chopped fresh spearmint (or 1 tblsp dried, crumbled) 
3  tablespoons chopped fresh dill (don't use dried no matter what) 
1/3  cup pine nuts, toasted 
1/3  cup currants 
1 1/2-2  cups water (enough to just cover dolmathes along with olive oil) 
3/4  cup olive oil 
1  lemon, juice of 
 lemon juice, for serving at table 
 Greek yogurt, for serving at table 

Not the one? See other Dolmathes (Stuffed Grape Leaves) Recipes
One-Dish Meal
< 4 hours One-Dish Meal
Low Protein One-Dish Meal
Rice One-Dish Meal
Greek One-Dish Meal
Saute onions in ½ cup olive oil until translucent.
Wash and drain rice well and add to onion along with 1 cup of water.
Cook for 10 minutes.
Add herbs, pine nuts, currants and salt and white pepper to taste.
Set aside to cool.
Prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes.
Cut off any tough stems by cutting a V around the stem, and discarding stem.
Place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll LOOSELY (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking.
Place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar – they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching).
Repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down.
Add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes).
Cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked.
Serve cold or at room temperature as a'meze'.
Nice served with a squeeze of lemon and/or a dollop of greek yogurt on top.
For Vegan option omit the yogurt.

Offline Penny

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Re: Dolma (stuffed grape leaves)
« Reply #1 on: Sep 12, 2007, 10:28:08 AM »
Wow Rita....both sound really yummy!!

Thanks for the recipe!!  :ThumbUp: :ThumbUp:

Tamara

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Re: Dolma (stuffed grape leaves)
« Reply #2 on: Sep 13, 2007, 07:31:18 AM »
Cool, I make a recipe something like this but wrap it in cabbage leaves and pour a tomatoe based sauce over it .

 

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