dolma
Dolmas are stuffed vegetable dishes from Russia to Iran and throughout South Asia.
Meze is an eastern Mediterranean form of the Spanish tapas. They are served with other meze dishes as appetizers or side dish.
At Judy's and Mike's wedding, they made all their own dolmas at a time before you can buy them in most stores today.
We like them stuffed with rice* as the basic ingredient.
jar of grape leaves
1 cup (175 g) rice, soaked in cold water and drained
1/4 cup (60 ml) each: currants and pine nuts
1 cup (175 g) finely minced green onions
3 Tbs. (45 ml) minced fresh or 3 tsp. (15 ml) dried parsley
2 Tbs. (30 ml) fresh chopped or 2 tsp. (10 ml) dried drill
2 garlic cloves, minced
1/2 tsp. (2 ml) allspice
salt and pepper to taste
1) Remove grape leaves and scald with hot water, then drain.
2) Cut off stems and pat each leaf dry.
3) Place on towel, dull side up.
4) Place 1 to 3 tsp. (5-15 ml) of filling in center of each leaf.
5) Fold end of leaf over to cover filling, fold sides in, and starting at the stem, end, roll carefully to form a firm cylinder about 2 inches (5 cm) long.
6) Place side by side in a heavy saucepan over a bed of leaves.
7) Layer until all leaves are used.
8) Sprinkle each layer with 2 Tbs. (30 ml) lemon juice.
9) Add to saucepan:
-1 cup (240 ml) water or stock
- 3 Tbs. (45 ml) olive oil
10) Place a heavy plate on top, cover, and simmer over low heat about 1 hour.
11) Test leaves for tenderness.
12) Remove, cool, and place on large serving platter.
13) Garnish with: parsley springs & organic lemon wedges
*Optional fillings:
- onions
- raisins
- nuts
- potatoes
- lentils
- red kidney beans
- peas
- bell peppers
- eggplant
- tomatoes
- zucchini
- currants
- dried figs
- apples
- quince
Different countries have their own stuffing; served warm or cold; with or without yogurt; side dish, hors d'oeuvre, or main course. The possibilities are endless and.....
(Turkish) Nefis! (Greek) εύγευστος!
Delicious! Savory!
