Stuffed Ivy-Grape Leaves
From kutadkubilik 14 years agoIngredients
- 2 cups chicken stock or water shopping list
- 1-2 large onions,finely chopped shopping list
- juice of 1 to 2 lemons shopping list
- liberal pinch of salt shopping list
- 1 pound of ground meat (turkey,beef or lamb) shopping list
- 1 /2 cup long grain rice shopping list
- 3 Tbs of olive oil shopping list
- A jar of grape leaves( or mulberry,bean,cherry,ıvy white cabbage ,linden leaves ) shopping list
- 1 tbspoon tomato paste shopping list
- 1 tomato very thinly cutted shopping list
- 5tbspoon finely chopped parsley shopping list
- pinch of ground allspice shopping list
- pinch of ground black pepper shopping list
How to make it
- Cut the stems of the grape leaves.Place them in a large bowl,cover with boiling water and soak for 10-15 minutes and rinse with cold water.
- Soak the rice in salted hot water for 25 minutes.
- Meanwhile saute the chopped onions,,herbs and seasoning in the oil.
- Remove from heat, add the drained rice ,tomato paste , meat and tomato mixing everything together very well.
- Place a grape leave on a work surface, shiny side down, p;ace about 2 tablespoons of the meat mixture near the stem end,then fold in the end and sides and roll up neatly.
- Repeat this process untill all the leaves are stuffed.
- Line the bottom of a large,heavy based pot with several grape leaves. Pour in the stock or the water, add dabs of butter on the top.
- Place a heat proof dish on the top to keep the rolls pressed down.
- Cover with a lid and simmer slowly for 1 to 2 hours, or untill the leaves are tender.
- Serve the "dolma" lukewarm,sprinkled with garlcky yogurt and oil and red pepper sauce .
- Alternatively, you may prefer to serve with a garlic,olive oil and lemon juice dressing.
The Rating
Reviewed by 9 people-
I make these all the time, something similar!
midgelet in Whereabouts loved it -
stuffed grape leaves are so good.. i haven't made them in a long time... five forks
peetapeetabear in mid-hudson valley loved it -
I have been looking for this recipe. Didn't know you could use so many different types of leaves. Great and thanks for the post.
elgourmand in Apia loved it
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