Text 13964, 70 rader
Skriven 2011-07-27 05:19:00 av Dave Drum (1:124/311)
Ärende: GREEK 049
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dolmades Yialandzi (Stuffed Grapevine Leaves)
 Categories: Appetizers, Vegetables, Rice, Citrus
      Yield: 60 Servings
 
    3/4 c  Olive oil
    1/2 sm Onion; chopped
      8    Scallions; chopped fine
      2 lg Garlic cloves; chopped
      1 c  Raw long-grain rice
      1 bn Fresh dill; chopped
    1/2 bn Fresh parsley; chopped
  1 1/2    Lemons (or more), juice only
           Salt & fresh ground pepper
      1 c  Hot water
      1 lb Jar grapevine leaves
 
  Heat the 1/2 cup oil in a skillet. Add the onion and
  scallions and saute for about 5 minutes, until soft and
  transparent. Add the garlic and cook for a few minutes, then
  add the rice, dill, parsley, lemon juice, salt, pepper, and
  remaining 1/4 cup olive oil. Stir well, then add the hot
  water. Cover and simmer about 5 minutes. Remove from the
  heat and cool.
  
  Meanwhile, carefully remove the grapevine leaves from the
  jar, leaving the brine in the jar. Wash grapevine leaves
  thoroughly and drain, then with a sharp knife cut the heavy
  stems from the leaves. (If using fresh grapevine leaves use
  the same procedure, parboiling leaves for 5 minutes when not
  tender, then drain.) Line an enameled pan with a few heavy
  grapevine leaves and set aside. To stuff a grapevine leaf,
  put it on your working surface rough side up and stem end
  near you, and place a teaspoonful of the rice mixture near
  the stem end. Using both hands, fold the part of the leaf
  near you up and over the filling. Then fold the right side
  of the leaf over the filling, then the left side, and roll
  tightly and back away from you and toward the pointed end of
  leaf. Place the "dolma", seam side down, in the prepared
  pan. Continue stuffing grapevine leaves until the mixture
  has been used. (If any grapevine leaves remain, replace in
  the reserved brine for future use.) Place an inverted plate
  on the dolmades, then add enough water to cover the dolmades
  (about 1 to 1-1/2 cups). Bring to a boil, then cover the
  pan, lower the heat, and simmer as slowly as possible for
  1-1/4 hours, then taste one to see if the rice is tender,
  and continue cooking slowly if necessary. Cool, then chill.
  Serve cold, as an appetizer or as an entree.
  
  Note: An important variation, particularly in Macedonia and
  Thrace: add a few tablespoons of raisins and pine nuts to
  the filling when adding the rice. Also, you may vary the
  size of dolmades as you wish by adding 1-1/2 teaspoons of
  the filling. However, be consistent to allow them to cook at
  the same rate. They may be stored in the refrigerator for a
  week or so.
  
  Source: "The Food of Greece" by Vilma Liacouras Chantiles,
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias
  
  Uncle Dirty Dave's Archives
 
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