vegetable - stuffed grape leaves
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Home made are far superior to the canned
overcooked 'rice mush' commercially produced. It is thought the use of
grape leaves is a Byzantine influence refined by the Turks, eventually becoming
a favourite throughout the Near and Middle East. Visit the International
Page and click on 'Turkey' for much information and recipes on this great
cuisine!
Yaprak Dolmasi - Stuffed Grape Leaves
The following recipe is my own version, a combination of the Turkish which uses mainly rice, the Lebanese that uses mainly meat and the Armenian, which uses a wonderful seasoning combination of dill and spices with their rice filling but without the dried currents commonly used.
Turkish variations call for mint, currents and pine nuts roasted in oil. Leave out the meat and the allspice but add the juice of 2 lemons and use 150 g. rice. This is a very tasty combination for vegetarians.
Makes enough for + - 50 rolls
2 lg. onions, minced
125 ml. olive oil + 70 ml. for pot
125 g. finely ground lamb
several lamb bones*
100 g. round rice
3 T. pine nuts
1 t. allspice
1/8 t. cinnamon
1 T. dried dill or 2 T. fresh, minced
salt, pepper
500 ml. water
*Bones are not crucial to this, but do add to the authentic flavours typical for this dish.
Sauté the onions in oil until glassy, add the rinsed and drained rice, sauté for another 5 minutes. Add the meat, nuts, spices, pepper and salt well.
Roll according to instructions (click here for photo tutorial). Lay several lamb bones at the bottom of a large pot and cover with 3 or 4 extra leaves. Lay one layer of the rolls snuggly and arrange 3-4 slices of lemon, repeating with another layer of rolls and lemon slices (end with lemon slices).
Pour over the water, the 70 ml. of olive oil and place an upturned heavy plate on top of the rolls. Lid and slowly bring to a boil. Lower heat and gently simmer for 50 minutes. Test one - the leaves should not be tough nor so soft that they fall apart.
Serve with wedges of lemon and a dipping sauce of yoghurt stirred with a little olive oil and minced garlic.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2006 Patricia Conant