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

     Title: Assyrian Grape Leaf Dolmas
Categories: Middle east, Beef, Lamb, Rice
     Yield: 12 Servings

     1    Jar grape leaves or blanch
          - fresh if you can find them
 1 1/2 lb Ground beef or lamb
     1 c  Uncooked converted rice
     2 cn Tomato sauce
     1 c  Water
     3 ts Dried dill weed
     1 ts Ground cumin
     1 ts Ground coriander

 This is an old family recipe handed down by my great-grandmother. It
 is similar to Greek Dolma, except these are meat filled and cooked in
 tomato sauce instead of lemon juice. Very tasty, and you can adjust
 the amount of seasonings based on your taste.

 Mix ground meat, rice, 1 ts of dill weed, cumin & coriander together.
 Remove grape leaves from jar and rinse off. place about 2 tb of meat
 mixture in center of grape leaf and roll burrito style, place in
 baking dish. Repeat until all meat and leaves are rolled.

 Mix dill weed into tomato sauce, pour over the dolma, add 1 cup
 water. Bake 350°F for 45 minutes or until done. Serve over hot
 buttered rice.

 Recipe by Melana Hiatt, Edible Wild Kitchen www.ediblewild.com
 Source: your-cookbook.com/recipes/assyrian
 Source: http://www.ab.az

 An Azerbaijan version, Yarpag Dolmasy, adds green peas and is
 served with matsoni, a fermented milk product similar to yogurt.

 Mint, dill and cilantro are all used in various Middle Eastern
 versions.

 JW

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.