DOLMADES (STUFFED GRAPE LEAVES)
Provided by Tyler Florence
Categories appetizer
Time 1h40m
Yield about 30 dolmades
Number Of Ingredients 12
Steps:
- To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
- Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
- To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ¿ it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
- Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.
Nutrition Facts : Calories 84 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 302 milligrams, Carbohydrate 8 grams, Fiber 0.5 grams, Protein 2 grams, Sugar 1 grams
DOLMADE RICE
I saw this recipe on the Food Network to make Dolmades. I sent my husband to the grocery store to get the ingredients and the store didn't have grape leaves, so I just made the rice as a side dish and made a substitution on one of the ingredients. To me, this is better the day after, when all the flavors have had time to sit.
Provided by Churby
Categories Low Cholesterol
Time 35m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Coat saute pan with 1/4 cup of the oil and place over meadium heat.
- Add the onion, fennel and lemon zet and stir until soft.
- Add sunflower seeds and rice, saute for 2 minutes stiring to coat.
- Pour in chicken stock, parsley, dill, lemon juice , salt and pepper to taste.
- Reduce to medium and simmer until rice is cooked.
- Great side dish, adjust as you see fit.
Nutrition Facts : Calories 388.9, Fat 25, SaturatedFat 3.4, Cholesterol 1.8, Sodium 109.9, Carbohydrate 35.8, Fiber 3.3, Sugar 2.8, Protein 7.3
DOLMADES
This has been passed down from my grandfather to my mother. It is a Greek recipe for stuffed grape leaves.
Provided by DKP3513
Categories Greek
Time 1h
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Drain, rinse and dry grape leaves.
- Place off to the side.
- In a large bowl mix ground round, Lamb, salt, pepper, minced parsley, onion chopped, crushed or pressed garlic and Tabuli (or rice); mix well.
- Lay out one grape leaf stem up, place about 1 rounded tablespoon meat mixture near stem.
- Fold stem up over meat mixture fold one side leaf over mixture, fold top over then roll the rest but not tight.
- This is just like making a burrito.
- I use toothpicks to keep the stuffed leaves together.
- Place in at least 1 gal pot.
- Continue until all leaves are filled and snug in pot.
- If you run out of grape leaves that's okay, you can roll little balls of meat mixture and place in pot.
- Cover all stuffed leaves with chicken broth adding water if you don't have enough broth, more broth if you have it on hand (you can use just water if you want).
- Bring the broth to a boil then turn heat to low, simmer and cook covered until tender (pierced with a fork) about 30 minutes.
- Remove about 1 quart of broth from pot and let cool down a little.
- You want it hot just not scalding hot.
- In another bowl beat 4 eggs until frothy adding slowly juice from lemon.
- Take the warmed broth and add to the egg mixture slowly a 1/2 ladle at a time still beating the egg mixture.
- After all broth is mixed with egg & lemon slowly add to pot on stove.
- Cover the pot and turn flame off.
- Let sit for about 10 minutes then serve.
- I like it tart and rich so I use more eggs and lemon then the recipe calls for.
- You can experiment how many eggs and lemon you want for the egg lemon broth.
- Leftover broth in pot makes good Avgolemono (Egg Lemon soup).
DOLMATHES
This is similar to many recipes I've found, but adjusted to my family's tastes.
Provided by Cindy
Categories Side Dish Rice Side Dish Recipes
Time 1h30m
Yield 7
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onions until tender. Stir in rice and brown slightly. Add 3 1/2 cups water, and half of the lemon juice. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Stir in dill, parsley and pine nuts.
- Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center. Fold in the sides and roll tightly. Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathas.
- Cover with aluminum foil and bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 534.6 calories, Carbohydrate 55.3 g, Fat 33.4 g, Fiber 4 g, Protein 7.4 g, SaturatedFat 4.7 g, Sodium 935 mg, Sugar 6.2 g
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DOLMADES RECIPE - TODAY'S DELIGHT
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Cuisine Greek, MediterraneanTotal Time 1 hr 30 minsCategory Appetizer, Main CourseCalories 88 per serving
- If using fresh leaves, wash them thoroughly and blanch it in hot boiling water for 1 - 2 minutes for younger leaves and 3 – 4 minutes for matured leaves. Remove with a slotted spoon and transfer to a bowl with ice cold water for a minute or two then transfer to a strainer to drain water. If using leaves sold in a jar, transfer to a strainer and run cold water for a few minutes. This process will remove the salt. Brine leaves are loaded with salt. Then drain water.
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- Lay 1 grape leaf and add 1 teaspoon to 1 tablespoon filling depending on the size of leaf. Do not overfill and don’t roll too tightly as rice will expand while cooking. Add the filling close to the base of leaf closer to the stem then fold the lower section over the filling then fold the two sides inward (towards center) and continue rolling like an egg roll. In a large pot, place dolmades with folded side down. Continue making all the dolmades, placing it in the pot in a row. Note: Make sure there are no torn pieces where filling can escape while cooking.
- Once all the dolmades are in the pot, cover top with leftover or torn grape leaves and place a plate on top of dolmades to hold it in place while cooking. Add 3 to 4 cups of water or chicken stock enough to cover dolmades and bring to a boil. Lower heat and simmer for 45 minutes. Cover with lid.
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