DOLMA (STUFFED GRAPE LEAVES)
According to the owner of the local Turkish deli, this is how his wife makes her dolmas. I know that when I made them, I got a ton of complements.
Provided by Mysterygirl
Categories Turkish
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions in olive oil in pan, add rice and add hot water to cover.
- Cover and simmer until rice is half cooked, about 10 minutes.
- Turn off heat, add tomato paste, currants, nuts, and spices. Let mixture cool.
- To prep the grape leaves, rinse in warm water and remove the stems.
- When rice mixture is cool, place 1 teaspoon or less in center of leaf, fold in right and left sides, then roll the leaf until you have a tiny 'cigar'.
- Place the dolma in a steamer pot.
- Repeat until all grape leaves and/or stuffing is finished.
- Add water to steamer cover and simmer for 30-45 minutes or until the rice inside the dolma is totally cooked.
- Traditionally this is served cold.
- Squeeze lemon over the dolma immediately before serving.
Nutrition Facts : Calories 214.5, Fat 3.4, SaturatedFat 0.4, Sodium 1664, Carbohydrate 42.1, Fiber 1.9, Sugar 3.2, Protein 5.7
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