Stuffed Ivy-Grape Leaves Recipe
We made this one with ıvy leaves.. is a family of
stuffed vegetable dishes in the cuisines of the former Ottoman Empire and
surrounding regions, including Albania.
45 minutes to make
Serves 6
Ingredients:
-
2 cups chicken stock or water
-
1-2 large onions,finely chopped
-
juice of 1 to 2 lemons
-
liberal pinch of salt
-
1 pound of ground meat
(turkey,beef or lamb)
-
1 /2 cup long grain rice
-
3 Tbs of olive oil
-
A jar of grape leaves ( or
mulberry,bean,cherry,ıvy white cabbage ,linden leaves )
-
1 tbspoon tomato paste
-
1 tomato very thinly cutted
-
5tbspoon finely chopped parsley
-
pinch of ground allspice
-
pinch of ground black pepper
Directions:
Cut the stems of the grape leaves.Place them in a
large bowl,cover with boiling water and soak for 10-15 minutes and rinse with
cold water.
Soak the rice in salted hot water for 25 minutes.
Meanwhile saute the chopped onions,,herbs and
seasoning in the oil.
Remove from heat, add the drained rice ,tomato paste
, meat and tomato mixing everything together very well.
Place a grape leave on a work surface, shiny side
down, p;ace about 2 tablespoons of the meat mixture near the stem end,then fold
in the end and sides and roll up neatly.
Repeat this process untill all the leaves are
stuffed.
Line the bottom of a large,heavy based pot with
several grape leaves. Pour in the stock or the water, add dabs of butter on the
top.
Place a heat proof dish on the top to keep the rolls
pressed down.
Cover with a lid and simmer slowly for 1 to 2 hours,
or untill the leaves are tender.
Serve the "dolma" lukewarm,sprinkled with
garlcky yogurt and oil and red pepper sauce .
Alternatively, you may prefer to serve with a
garlic,olive oil and lemon juice dressing.
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