Stuffed Grapevine Leaves
Stuffed grapevine leaves is one of the most popular recipe of Turkish cuisine and it's called "yaprak sarması" or "dolma". This most delicious recipe is also well known in other mediterranean countries. It has many varities. Its version with rice ,that I will give the recipe, is the most common. It may be hard to roll each leaves with filling but is a big meal for the guests in my country, Turkey. People cook and serve this dish to their guests with pleasure.
Stuffed Grapevine Leaves "Dolma"
Ingredients:
1 + 1/2 cups rice (washed and drained)
2 onions (finely chopped)
1 tomato puree
1/2 cup olive oil (for filling)
2 tablespoons pine nuts
1 teaspoon of each spice (blackpepper, dry mint, salt, allspice)
50-70 grapevine leaves (fresh or jarred)
1/2 cup olive oil (for over the rolled grapevine leaves)
Instructions:
1- If you are using fresh grapevine leaves, bring some water to a boil.
Add grapevine leaves and boil for about 5-7 minutes to soften till they become pliable.
Carefully remove and cover leaves with cold water, then drain.
If you are using jarred grapevine leaves, you don't have to parboil, but a dip in hot water for about half an hour tenderizes them and removes some of their saltiness.
Drain and cover the leaves with cold water and drain again. I used jarred grapevine leaves.
Cut away the stalks of the grapevine leaves.
2- For stuffing, saute onions and pine nuts with olive oil in a saucepan until pink and onions have softened.
Add tomato puree, saute for about 1 minute, then add rice, spices stirring a few times.
3- Pour 1/2 cup water into the saucepan. Simmer the rice for about 10 minutes till the liquid is absorbed and the rice is half cooked. Do not cooked the rice fully. Just cook it to an al dente texture.
Remove the saucepan from heat. Let the stuffing (mixture) cool to room temperature.
4- Place a grapevine leaf shiny (smooth) side down, vein (bumpy) side up on a flat surface like a plate or cutting board.
Place 1 tablespoon of rice filling at the base end of the leaf, near where the stem was.
Fold the top on the filling, then fold the sides and roll towards the pointy end.
Repeat the process with remaining leaves till all of the filling is gone.
5- Place the torn or very small leftover grapevine leaves in a saucepan, covering the bottom completely for preventing the stuffed leaves from sticking as they cook.
Place the rolled stuffed leaves in the pot seam side down and tightly side by side, creating layers.
Add 1/2 cup olive oil. Place a heat proof plate on top of rolled grapevine leaves. Add water to the saucepan until it reaches the rim of the plate.
Cover and cook over a low heat for about 35- 45 minutes or until the dolmas are tender.
Remove from the heat and set aside to cool.
It is important not to remove the cooked dolmas from the saucepan before they cooled down completely.
6- Serve the dolmas at room tempereture or chilled with lemon slices to squeeze over.
Bon Appetite....
Stuffed Grapevine Leaves "Dolma"
Ingredients:
1 + 1/2 cups rice (washed and drained)
2 onions (finely chopped)
1 tomato puree
1/2 cup olive oil (for filling)
2 tablespoons pine nuts
1 teaspoon of each spice (blackpepper, dry mint, salt, allspice)
50-70 grapevine leaves (fresh or jarred)
1/2 cup olive oil (for over the rolled grapevine leaves)
Instructions:
1- If you are using fresh grapevine leaves, bring some water to a boil.
Add grapevine leaves and boil for about 5-7 minutes to soften till they become pliable.
Carefully remove and cover leaves with cold water, then drain.
If you are using jarred grapevine leaves, you don't have to parboil, but a dip in hot water for about half an hour tenderizes them and removes some of their saltiness.
Drain and cover the leaves with cold water and drain again. I used jarred grapevine leaves.
Cut away the stalks of the grapevine leaves.
2- For stuffing, saute onions and pine nuts with olive oil in a saucepan until pink and onions have softened.
Add tomato puree, saute for about 1 minute, then add rice, spices stirring a few times.
3- Pour 1/2 cup water into the saucepan. Simmer the rice for about 10 minutes till the liquid is absorbed and the rice is half cooked. Do not cooked the rice fully. Just cook it to an al dente texture.
Remove the saucepan from heat. Let the stuffing (mixture) cool to room temperature.
4- Place a grapevine leaf shiny (smooth) side down, vein (bumpy) side up on a flat surface like a plate or cutting board.
Place 1 tablespoon of rice filling at the base end of the leaf, near where the stem was.
Fold the top on the filling, then fold the sides and roll towards the pointy end.
Repeat the process with remaining leaves till all of the filling is gone.
5- Place the torn or very small leftover grapevine leaves in a saucepan, covering the bottom completely for preventing the stuffed leaves from sticking as they cook.
Place the rolled stuffed leaves in the pot seam side down and tightly side by side, creating layers.
Add 1/2 cup olive oil. Place a heat proof plate on top of rolled grapevine leaves. Add water to the saucepan until it reaches the rim of the plate.
Cover and cook over a low heat for about 35- 45 minutes or until the dolmas are tender.
Remove from the heat and set aside to cool.
It is important not to remove the cooked dolmas from the saucepan before they cooled down completely.
6- Serve the dolmas at room tempereture or chilled with lemon slices to squeeze over.
Bon Appetite....
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