DOLMAS (GREEK STUFFED GRAPE LEAVES)

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DOLMAS (GREEK STUFFED GRAPE LEAVES)

 

Recipe By :

Serving Size : 50 Preparation Time :0:00

Categories : Greek Rice

Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 c Long-grain white rice

1 c Plus 3 Tbsp olive oil

1 c Finely chopped yellow onion

3 Green onions, including

-green tops, finely chopped

1/4 c Minced fresh parsley

2 tb Minced fresh mint

1/2 c Pine nuts

1 t Ground cinnamon

1/2 ts Ground allspice

1/2 ts Salt

1/4 ts Freshly ground black pepper

16 oz Jar grape leaves

 

Servings: makes about 50 dolmas

 

Several stems of fresh parsley About 3/4 cup freshly

squeezed lemon juice About 1 cup homemade chicken

stock, canned chicken broth, or water, heated

Additional freshly squeezed lemon juice Grated or

minced lemon zest for garnish

 

Wash and drain rice. Heat 3 Tbsp of the olive oil in

a skillet over medium-high heat. Add the yellow onion

and saute until soft but not brown, about 5 minutes.

Transfer to a mixing bowl and add the drained rice,

1/2 cup of the remaining olive oil, green onions,

parsley, pine nuts, cinnamon, allspice, salt, and

pepper. Set aside.

 

Rinse the grape leaves under running cold water to

removes as much brine as possible, pat dry, and stack

on a plate. Place 1 leaf at a time, shiny side down,

on a flat work surface. Cut off and discard the tough

stem end. Spoon about 1 Tbsp of the rice mixture in

the center near the base of the leaf. Fold the stem

end over to cover the filling, fold both side inward

lengthwise and then tightly roll leaf toward pointed

tip end to form a compact packet. Repeat with the

remaining leaves and filling.

 

Pour about 2 Tbsp. of the remaining olive oil in the

bottom of a large pot and strew with a layer of

parsley stems to prevent grape leaves from sticking.

Arrange the stuffed leaves, seam side down and almost

touching, on top of the parsley, making as many layers

as necessary. Drizzle the remaining 5 Tbsp olive oil,

the lemon juice, and 1/2 cup stock, broth, or water

over the leaves. Top with a heat-resistant plate and

weight with a heavy can to keep leaves from unwinding

during cooking. Cover the pot, bring to a gentle

boil, reduce the heat to low, and cook until rice is

tender, about 1 hour. During cooking, add a little

heated liquid as needed to keep dolmas moist. Remove

from the heat and cool in the pot.

 

Sprinkle with lemon juice to taste, garnish with lemon

zest, and serve at room temperature.

 

Source: Rice by James McNair Posted by Linda Davis

 

 

From The Recipe Source:

http://www.recipesource.com/ethnic/europe/greek/dolmas1.html