Etli Yaprak Dolmasi - Stuffed grape Leaves

Ingredients Edit

Directions Edit

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,garlic,herbs and seasoning in the oil. Remove from heat, add the drained rice and the meat,mixing everything together very well. Place a grape leave on a work surface, shiny side down, place 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 until all the leaves are stuffed. Line the bottom of a large,heavy based pot with several grape leaves, then arrange the filled rolls in stacks with lemon slices between. 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 until the leaves are tender. Serve the "dolma" lukewarm,sprinkled with lemon juice. Alternatively, you may prefer to serve with a garlic,olive oil and lemon juice dressing. Garnish with halved lemon slices.

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See also Edit

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