Re: Dolma recipe?
I'm taking the following from my hubby's e-recipe book...i can't find the one with meat in it, but you can modify the one below by adding a cup of minced beef/lamb and cook in the initial stages....
Ingredients
1lb pickled grape leaves, pickled in brine then washed and drained
4 medium onions, diced
2 cups rice, washed and drained
1 cup flat leaf parsley, finely chopped
1/2 cup olive oil
1/3 cup pine nuts
1/4 cup dried currants
1 tablespoon dried mint flakes
1 teaspoon allspice
1/8 teaspoon black pepper
1/8 teaspoon ground cinnamon
1 teaspoon sugar
2 tablespoons lemon salt
1/2 juice of lemon
Directions
Dice the onions and sauté with 1/4 cup of olive oil. When they turn translucent, add the pine nuts and sauté for 5 more minutes.
Add rice and stir constantly for 5-10 minutes until the rice is translucent.
Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley.
After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 15-20 minutes until all the liquid is absorbed by the rice mixture. Take off heat and let cool.
Put a spoonful of the cooled mixture in the center of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder.
As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning).
Lay all your dolmas side by side and tuck very tightly.
Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down (so that the dolmas don’t move around in boiling water) and bring to a boil.
Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).
Transfer to your serving dish and leave to cool.