Subj : Stuffed Grape Leaves (Dol

Subj : Stuffed Grape Leaves (Dol
To : Ben Collver
From : Dave Drum
Date : Thu Jul 20 2023 05:32:00

-=> Ben Collver wrote to All <=-

BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

BC> Title: Stuffed Grape Leaves (Dolmas)
BC> Categories: Appetizers, Greek, Stuffed veg
BC> Yield: 8 Servings

BC> 8 Grape leaves
BC> 1 Batch Greek pilaf

Here is the recipe I got from the ladies at the St. Anthony's Hellenic
Orthodox Church's "Greek Fest". I made it once just to see if mine was
as good as theirs. Dang, that was a lot of dolmas. When I get a "jones'
next time, I'll sit on it until Festival time and let them do the cooking.

Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Grape Leaves w/Cucumber-Yoghurt Sauce
Categories: Lamb/mutton, Vegetables, Rice, Herbs, Fruits
Yield: 65 Servings

1/2 lb Fresh grape leaves
1 tb Salt
2 Tomatoes; thin sliced

MMMMM--------------------------FILLING-------------------------------
2 tb Olive oil
1 lg Yellow onion; fine chopped
3 cl Garlic; minced
1/4 c Pine nuts
1/4 lb Ground lamb
1 1/2 c Uncooked short-grain rice
1/4 c Fresh mint leaves; fine
- chopped
1/4 c Dried currants *
1/2 ts Baharat
Salt

MMMMM----------------------MARINATING SAUCE---------------------------
4 cl Garlic; thin sliced
2 c Boiling water
1 tb Olive oil
1/4 c Fresh lemon juice
Salt & fresh ground pepper

MMMMM--------------------------TZATZIKI-------------------------------
1 1/2 c Plain yoghurt; pref from
- goat's milk
3 sm Cucumbers; in small cubes
2 cl Garlic; minced
1 tb Good quality olive oil
Salt

SPECIAL EQUIPMENT: Large pot, Large skillet, Medium bowl

* Use dried cranberries if you can't find currants

FOR THE TZATZIKI: In a medium bowl, mix together the
yogurt, cucumbers and garlic. Season with salt, top with
olive oil and serve.

Makes two cups

SOAK THE GRAPE LEAVES: Soak the grape leaves in a large
pot filled with boiling water and one tablespoon salt for
five minutes. Remove from water and strain. Set aside.
NOTE: If you use canned grape leaves, rinse them with hot
water twice and then twice again in cold water in order to
get all the vinegar out.

COOK THE ONIONS: Heat the olive oil in a large skillet and
add the onion. Cook over medium heat for about 7 minutes,
or until the onion is soft and translucent, but not
browned.

ADD GARLIC AND PINE NUTS: Add the garlic and pine nuts and
continue to cook for another 2-3 minutes.

ADD THE LAMB: Raise heat to high, add the ground lamb and
cook just until meat is browned. Add uncooked rice, and
stir 1-2 minutes to combine. (The rice will cook when the
grape leaves are steamed.)

REMOVE FROM HEAT & SEASON: Remove from heat, add mint
leaves, currants, and baharat. Season with salt and adjust
seasoning according to taste.

ROLL THE GRAPE LEAVES: Place a leaf, shiny side down
(veiny side up) on a clean working space. Place about one
teaspoon of filling in the center of the leaf, fold in the
sides of the leaf, and roll from the bottom to the top.
Make sure to create a very tight roll.

PLACE ROLLED GRAPE LEAVES IN POT: Line a large pot with
a layer of sliced tomatoes. Place the prepared leaves
tightly on top of the tomatoes in concentric circles,
leaving no gaps between them. Repeat with until you run
out of grape leaves, or the pot is full. When you finish
one layer, start a second layer. (There is no need to put
another layer of tomatoes on.)

ADD GARLIC AND MARINATING SAUCE: Evenly sprinkle the
sliced garlic over the grape leaves. Mix together the
marinating sauce ingredients and pour over the grape
leaves.

PLACE A PLATE OVER THE LEAVES AND COOK: Place a plate over
the leaves, cover the pan and bring to a boil. Reduce heat
to low and cook for 1 1/2 hours. Serve warm or cold with
cucumber yogurt (tzatziki).

Makes 60 to 70 stuffed grape leaves.

RECIPE FROM: http://www.thekitchn.com

Uncle Dirty Dave's Kitchen

MMMMM

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