Dolmasi (Stuffed Grape Leaves)
Yaprak Dolmasi (Stuffed Grape Leaves)
Makes enough for +/- 30 rolls
2 lg. onions, minced
125 ml. olive oil + 70 ml. for pot
125 g. finely ground lamb
several lamb bones*
100 g. round rice
3 T. pine nuts
1 t. allspice
1/8 t. cinnamon
1 T. dried dill or 2 T. fresh, minced
salt, pepper
500 ml. water
*Bones are not crucial to this, but do add to the authentic flavours typical for this dish.
Turkish variations call for mint, currents and pine nuts roasted in oil. Leave out the allspice but add the juice of 2 lemons. This is a very tasty combination for those not wishing to use meat.
Directions
Sauté the onions in oil until clear, add the rinsed and drained rice, sauté for another 5 minutes. Add the meat, nuts, spices, pepper and salt well.
Roll according to instructions. Lay several lamb bones at the bottom of a large pot and cover with 3 or 4 extra leaves. Lay one layer of the rolls snuggly and arrange 3-4 slices of lemon, repeating with another layer of rolls and lemon slices (end with lemon slices).
Pour the oil over the water and place an upturned heavy plate on top of the rolls. Cover and slowly bring to a boil. Lower heat and gently simmer for 50 minutes. Test one - the leaves should not be tough nor so soft that they fall apart.
Serve with wedges of lemon and a dipping sauce of yogurt stirred with a little olive oil and minced garlic.
Makes enough for +/- 30 rolls
2 lg. onions, minced
125 ml. olive oil + 70 ml. for pot
125 g. finely ground lamb
several lamb bones*
100 g. round rice
3 T. pine nuts
1 t. allspice
1/8 t. cinnamon
1 T. dried dill or 2 T. fresh, minced
salt, pepper
500 ml. water
*Bones are not crucial to this, but do add to the authentic flavours typical for this dish.
Turkish variations call for mint, currents and pine nuts roasted in oil. Leave out the allspice but add the juice of 2 lemons. This is a very tasty combination for those not wishing to use meat.
Directions
Sauté the onions in oil until clear, add the rinsed and drained rice, sauté for another 5 minutes. Add the meat, nuts, spices, pepper and salt well.
Roll according to instructions. Lay several lamb bones at the bottom of a large pot and cover with 3 or 4 extra leaves. Lay one layer of the rolls snuggly and arrange 3-4 slices of lemon, repeating with another layer of rolls and lemon slices (end with lemon slices).
Pour the oil over the water and place an upturned heavy plate on top of the rolls. Cover and slowly bring to a boil. Lower heat and gently simmer for 50 minutes. Test one - the leaves should not be tough nor so soft that they fall apart.
Serve with wedges of lemon and a dipping sauce of yogurt stirred with a little olive oil and minced garlic.