Best Grape Leaves Stuffed With Bulgur Or Cracked Wheat And Cumin From Rhodes Recipes

RODITIKOI DOLMADES - GRAPE LEAVES STUFFED WITH BULGUR & CUMIN

Steps:

• Combine the cracked wheat, onion, tomatoes, and olive oil in a large bowl. Season with salt, pepper, and the cumin. Cover and let rest for 2 hours, then míx in the dill and mint.
• While the wheat mixture is resting, drain the grape leaves and rinse well in a colander. Bring a large pot of water to a rolling boil and blanch the grape leaves, in batches if necessary, for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim the tough stems off the leaves and set aside the ones that are either very small or torn.
• Place the grape leaves, shiny side down, in rows on a large table. Place the ripped or very small ones on the bottom of a large pot. Place a heaping teaspoon of filling in the bottom center of each leaf on the table. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam side down in the pot, snugly next to each other, in layers. Pour the lemon juice over them, then pour in enough water to barely cover the surface of the dolmathes. Cut a piece of parchment to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Simmer until the leaves and cracked wheat are tender and the pot juices absorbed, about 50 minutes. Remove from the heat and serve.

GRAPE LEAVES STUFFED WITH BULGUR OR CRACKED WHEAT AND CUMIN FROM RHODES

Steps:

• Combine the cracked wheat, onion, tomatoes, and olive oil in a large bowl. Season with salt, pepper, and the cumin. Cover and let rest for 2 hours, then mix in the dill and mint.
• While the wheat mixture is resting, drain the grape leaves and rinse well in a colander. Bring a large pot of water to a rolling boil and blanch the grape leaves, in batches if necessary, for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim the tough stems off the leaves and set aside the ones that are either very small or torn. Place a heaping teaspoon of filling in the bottom center of each leaf on the table. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam side down in the pot, snugly next to each other, in layers. Pour the lemon juice over them, then pour in enough water to barely cover the surface of the dolmathes. Cut a piece of parchment to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Simmer until the leaves and cracked wheat are tender and the pot juices absorbed, about 50 minutes. Remove from the heat and serve.

CRACKED WHEAT PILAF

Steps:

• Heat the oil in a 3-quart saucepan over moderate heat until it shimmers and cook the cloves, cinnamon, cumin seeds, bay leaf, and turmeric (if using), stirring and shaking the pan, until the spices are fragrant, 2 to 3 minutes. Add the onion and ginger and cook until the onion is translucent, 2 to 3 minutes longer. Add the chicken stock, then bring to a boil over high heat. Stir in the cracked wheat and 1 1/2 teaspoons salt and return the mixture to a boil.
• Remove from the heat and let the pilaf stand for 30 minutes. Remove the cloves, cinnamon, and bay leaf and fluff the pilaf with a fork and season with salt to taste before serving.

MY OWN FAMOUS STUFFED GRAPE LEAVES

Steps:

• In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
• Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
• Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.