SAVORY DISHES
WATERS 2,3 CUPS 550 g
SALT 3 TEA SPOONS 18g
ONION 6 BIG 600
OLIVE OIL ¾ CUP 150 g
PİNE NUTS 2 TABLE SPOONS 20g
RICE 1 1/2 CUPS 240g
SUGAR 2 TEASPOONS 8g
CURRNTS 2 TABLESPOONS 20g
PARSLEY 1 SMALL SIZE BUNCH 40g
DILL 1 SMALL SIZE BUNCH 30g
FRESH MİNT 10-15 LEAVES 10g
CINNAMON ¾ TEASPOON 1.5 g
BLACK PAPER ¾ TEASPOON 1.5g
ALL SPACE ½ TEASPOON 2g
LEMON JUCE 2 TABLESPOONS 20g
LEMON 1 MEDIUM SIZE 100g
SERVING 6
PREPARATION
Wash the
vine leaves and remove the coarse stems. Put the water and a teaspoon of salt
in a pot. Bring to boil and add half of the leaves. Simmer them for 4-5
minutes, turning over once. Simmer the other half in similar fashion. Measure
the cooking liquid and complete it to 2 3/4 cups and set aside. Peel the
onions, wash and chop finely, place in pot together with oil and nuts, cover
and sauté for 20 minutes over low heat, stirring occasionally. Stir a few time
with the lid removed so that the nuts are browned. Wash and drain the rice and
add to the pot and stir a couple of times. Add the remaining salt, sugar and
the 1 ¾ cups of the hot cooking liquid, stir and sprinkle with currants. Simmer
it on first medium and then low heat for 10-15 minutes, until all the liquid is
reduced. Wash the parsley and the dill and remove the stems and chop finely.
Add them to the cooked rice together with mint, spices and the lemon juice and
leave covered for 10 minutes. Place the vine leaves so that the side with veins
face inside when wrapped. Place the prepared filling to one side, fold the side
edges over he filling and then wrap it. Cover the bottom of a shallow saucepan
with vine leaves and the removed parsley and dill stems and place the wrapped
vine leaves over them.
WİNE LEAVE WRAPS WİTH OLİVE OİL
INGREDITENS MEASURE AMOUNT
WİNE LEAVES
150 gWATERS 2,3 CUPS 550 g
SALT 3 TEA SPOONS 18g
ONION 6 BIG 600
OLIVE OIL ¾ CUP 150 g
PİNE NUTS 2 TABLE SPOONS 20g
RICE 1 1/2 CUPS 240g
SUGAR 2 TEASPOONS 8g
CURRNTS 2 TABLESPOONS 20g
PARSLEY 1 SMALL SIZE BUNCH 40g
DILL 1 SMALL SIZE BUNCH 30g
FRESH MİNT 10-15 LEAVES 10g
CINNAMON ¾ TEASPOON 1.5 g
BLACK PAPER ¾ TEASPOON 1.5g
ALL SPACE ½ TEASPOON 2g
LEMON JUCE 2 TABLESPOONS 20g
LEMON 1 MEDIUM SIZE 100g
SERVING 6
Wash the
vine leaves and remove the coarse stems. Put the water and a teaspoon of salt
in a pot. Bring to boil and add half of the leaves. Simmer them for 4-5
minutes, turning over once. Simmer the other half in similar fashion. Measure
the cooking liquid and complete it to 2 3/4 cups and set aside. Peel the
onions, wash and chop finely, place in pot together with oil and nuts, cover
and sauté for 20 minutes over low heat, stirring occasionally. Stir a few time
with the lid removed so that the nuts are browned. Wash and drain the rice and
add to the pot and stir a couple of times. Add the remaining salt, sugar and
the 1 ¾ cups of the hot cooking liquid, stir and sprinkle with currants. Simmer
it on first medium and then low heat for 10-15 minutes, until all the liquid is
reduced. Wash the parsley and the dill and remove the stems and chop finely.
Add them to the cooked rice together with mint, spices and the lemon juice and
leave covered for 10 minutes. Place the vine leaves so that the side with veins
face inside when wrapped. Place the prepared filling to one side, fold the side
edges over he filling and then wrap it. Cover the bottom of a shallow saucepan
with vine leaves and the removed parsley and dill stems and place the wrapped
vine leaves over them.
Place a
heat-proof flat plate over the leave wraps (dolmas). Heat the remaining boiling
liquid and add to the pan slowly, pouring from the edge of the dolmas. Cover
and simmer over low heat for 50 minutes. Transfer to a serving dish when cool,
and garnish with lemon slices.
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