INGREDIENTS
- 1 Jar grape leaves (about 36 leaves)
- 1 Tbsp. Olive oil
- 2 garlic cloves, finely chopped
- 1 small onion, chopped
- 1/4 teaspoon allspice
- 1/8 teaspoon cinnamon
- 1/2 pound ground lamb
- 1/4 cup tomato sauce
- 1/4 cup currants or raisins
- 1 Tbsp. fresh lemon juice
- 3/4 cup cooked white rice
- 1/8 cup fresh parsley, finely chopped
- Salt and freshly ground pepper to taste
Place a large non-stick skillet over medium heat. Add 1 tablepoon olive oil, chopped onion, garlic, allspice and cinnamon. Cook until onion is translucent and soft, about 5 minutes. Raise heat to medium-high and add the ground lamb (you can substitute ground beef), and cook until it's no longer pink, about 8 to 10 minutes. Add the tomato sauce and cook for 1 more minute. Finally add currants, lemon juice, cooked rice and chopped parsley and mix well. Add salt and pepper to taste and remove from heat and let mixture cool.
To assemble: Place a few grape leaves in the bottom of a large 10" skillet to prevent dolmades from sticking. Stuff grape leaves with no more than 1 to 2 teaspoons of stuffing (see pictures here on how to stuff grape leaves). Place stuffed grape leaves on top, folded side down. Add 1/4 cup water and cover skillet with a plate to weigh it down. Cook over low heat for one hour, if water evaporates, add a bit more water. Serve at room temperature with a side of yogurt-cucumber sauce.
Yogurt-Cucumber Sauce (Tzajiki)
- 1 cup plain yogurt, Greek style if you can find it
- 1 garlic clove, minced
- 1/3 cup diced cucumber
- pinch ground cayenne pepper
- 1/2 teaspoon dried dillweed
- salt and white pepper, to taste
1 comment:
Hello you have o beautiful site, do you know "dolmades" is not from Greece, it's Turkish "dolma" means "fill in" in Turkish, sometimes we say "sarma" means roll.
Greek and Turkish cultures are very likely but greeks use Turkish names of the foods but say it's greek that is funny I think :) Also greek people say "cacıki" Tzajiki you mentioned, is a Turkish cold soup "cacık".
Your rolls are too thick for a non-meat version we called "zeytinyağlı" we roll the dolma thinner and longer then this version. If we serve dolma hot, we put some meat in it and roll the dolma like you ingredients differs. But if we put the ingredients you've chosen we roll it thin and long, and serve it cold.
I like your rolls,
good work,
yours,
Ceren
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