Dolmades (Stuffed Grape Leaves)
Dolmades
* Exported from MasterCook *
Dolmades (Stuffed Grape Leaves)
Recipe By : Cooking Live Show #CL8901
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 large grape leaves from a jar -- available in some
-- supermarkets and
-- most
specialty food shops
1/4 cup plus 2 tablespoons olive oil
1 cup finely chopped onion
2 garlic cloves -- finely chopped
1 cinnamon stick
1/2 cup long-grain rice
3 tablespoons currants
3 tablespoons toasted pine nuts
1/2 cup chopped fresh mint
salt and freshly ground black pepper
1 3/4 cup chicken stock
1 tablespoon fresh lemon juice
Rinse each of the grape leaves well, snip off the stems and pat dry.
Set aside, stacked on a plate and covered with plastic wrap. In a
skillet heat 2 tablespoons of the olive oil over moderate and cook the
onion until soft. Add the garlic and cook for another minute. Add the
cinnamon stick and the rice, stirring to coat and combine. Stir in the
currants, pine nuts, mint, salt, pepper and 1/2 cup of the chicken
stock. Bring to a simmer and cook until all of the liquid is
evaporated, stirring occasionally. Remove the skillet from the heat,
remove the cinnamon stick and discard. Allow to cool completely.
Place a grape leaf smooth side down with the stem end toward you on
the work surface. Place a tablespoon of the cooled rice filling near
the stem end and fold in the sides of the leaf over the filling.
Beginning with the stem end roll up the leaf, not too tightly because
the rice will continue to absorb liquid and expand in the next cooking
step. Repeat process for remaining grape leaves. Transfer the dolmades
to a skillet just large enough to contain all of the dolmades in a
single layer. In a bowl combine the remaining chicken stock and olive
oil with the lemon juice. Pour the liquid over the dolmades, adding
additional water if necessary to just barely cover with liquid. Bring
the liquid to a simmer and cook, covered, until tender when pierced
with fork, about 30 minutes. Remove skillet from heat, uncover and
allow to cool. Serve warm, at room temperature or cool.
Yield: 20 dolmades
Dolmades
1 jar preserved grape leaves, drained
1/2 cup long grain (Basmati) rice
1/4 cup plus 2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1/2 pound lean ground lamb
1 teaspoon dried oregano
Salt and freshly ground black pepper
4 ounces feta cheese, crumbled finely or grated
3 tablespoons finely chopped parsley
2 tablespoons finely chopped mint
1 teaspoon sugar
Juice of 1 lemon
1 lemon sliced, for garnish
Mint leaves, for garnish
Carefully separate the grape leaves, place in a large bowl and pour
boiling water over them to cover. Let the leaves soak for 20 minutes, then
drain and rinse to remove excess salt. Drain the leaves, snip off the
stems (reserving stems), and lay the leaves on a towel to dry. In a
saucepan, bring 2 cups of salted water to a boil, and stir in the rice.
Cover, reduce the heat to low and cook rice until water is absorbed, about
17 to 20 minutes. Meanwhile, heat 2 tablespoons olive oil in a skillet,
add the onion and saute until soft, about 3 to 5 minutes. Add the garlic
and saute one more minute, until aromas are released. Add the lamb and
cook until the meat is well browned, breaking it apart with a fork while
cooking, about 15 minutes. Add the oregano, and salt and pepper to taste.
Stir in the feta and remove from the heat. Stir in the rice, parsley and
mint.
Place one leaf on a flat surface, vein side up, shiny side down. Place a
rounded teaspoon of filling in the center of the leaf, near the stem edge.
Fold the stem end over the filling, then fold both sides toward the
middle, and form into a roll. Squeeze lightly in the palm of your hand to
secure the roll. Repeat process with remaining leaves and filling. Line
the bottom of a 3 quart heavy saucepan with reserved stems, trimmings and
any leftover or torn grape leaves, and arrange bundles seam sides down,
packing them close together in layers. Combine the remaining 1/4 cup olive
oil with 3/4 cup water, the sugar, and lemon juice, and pour over the
stuffed grape leaves. Place a small, heatproof plate on top of the stuffed
leaves, cover the pan and simmer over low heat for about 45 minutes to 1
hour, or until leaves are tender and most of the liquid is absorbed. Serve
warm, garnished with lemon slices and mint leaves.
Serve with a dollop of plain yogurt**
Yield: 40 to 50 stuffed grape leaves
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