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| Stuffed Grapevine Leaves -- Dolmathakia Me Rizi |
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Stuffed Grapevine Leaves -- Dolmathakia Me Rizi Incredients 1 cup Olive Oil 1 lb. chopped Onion 1 cup uncooked Rice 2 tablespoons Dill 1 cup hot cup hot Water 2 tablespoons (optional) Pine Nuts 1 tablespoon Salt 1/4 teaspoon Pepper 50 to 60 fresh or 1 15oz. can Grapevine Leaves 1 Lemon Method Heat
1/2 cup olive oil, in a frying pan and saute the onions unitl soft. Add
rice and cook, covered, for 5 minutes. Add all remaining ingedients,
except grapevine leaves, lemon and 1/2 cup olive oil. Simmer for 5
minutes. Cool. Rinse the grapevine leaves in cold water. If fresh, drop
them in boiling water and boil for 3 minutes. Strain and rinse in cold
water. In the center of each leaf, shiny surface of leaf down-wards, place a heaped teaspoon of the filling. Fold ends of leaf over the filling and roll it up. (Do not roll too tighly as the rice will swell). Cover the bottom of a shallow saucepan with vine leaves and place "dolmathakia" side by side in layers. Sprinkle with lemon juice, add 1/2 cup olive oil and 1 1/2 cups hot water. Place a plate over "dolmathakia" to prevent them from opening, cover and simmer over a low heat for about 1 hour. Allow to cool in the saucepan. Serve them as a cold entree. |
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