Dolma (Turkish Stuffed Grape Leaves) | Episode 483

13:56

 SERVES: 4
PREP TIME: 2 HRS
COOK TIME: 45 MINS
TOTAL TIME: 2 HRS 45 MINS








Ingredients
  • 300g grape leaves (pickled or fresh)
  • 2 cups of rice, rinsed
  • 1 onion
  • 1 tsp dried or fresh mint leaves
  • 4 tbsp olive oil
  • 2,5 tsp salt
  • 1 tsp black pepper
  • 2 tomatoes
  • handful currants
  • juice of half a lemon 
  • 5 tbsp olive oil
  • water
Method

1. If you use fresh leaves: Bring a large pot of water to a boil and add enough salt.

2. Boil the grape leaves for 30 to 60 seconds, then drain and remove from the heat. Set aside.

3. To make the filling: Dice the onion and grate the tomatoes. Sauté the diced onion with 4 tbsp olive oil. Add the grated tomatoes and cook for about 2 minutes. Then add the rinsed and drained rice, cook for about 2-3 minutes more. Season with salt and black pepper, add the mint and currants. Remove from the heat. 

4. To make the dolmas: Put a spoonful of the cooled mixture in the center of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder. 

5. Spread a layer leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning). Lay all your dolmas side by side and tuck tightly.

6. Pour the 5 tbsp olive oil, juice of half a lemon, 2 cups of water and salt, cover with a plate upside down so that the dolmas don’t move around in boiling water. Cover with the lid and bring to a boil. 
Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).

7. Serve with lemon juice.


















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