How To make Yalantzi Dolmathes
6 tb Olive oil
1 c Onion, finely chopped
1/3 c Long grain rice
3/4 c Water
1/2 ts Salt
Black pepper, freshly ground 2 tb Pine nuts
2 tb Dried currants
40 ea Grape leaves, preserved
2 tb Cold water
Lemon wedges In a heavy 10" to 12" skillet, heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it. Add the onions & cook for 5 minutes, stirring frequently, until they are soft & transparent but not brown. Add the rice & stir constantly for 2 to 3 minutes, or until the grains are coated with oil. Do not let them
brown. Pour in the water, add the salt & a few grindings of pepper & bring to a boil over high heat. Reduce the heat to low, cover tightly, & simmer for about 15 minutes, or until the rice is tender & has absorbed all the liquid. In a small skillet, heat 1 tablespoon of the remaining olive oil & in it cook the pine nuts until they are a delicate brown. Add them to the rice, then stir in the currants. In a large pot, bring 2 quarts of water to a boil over high heat. Drop in the grape leaves and immediately turn off the heat. Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly. Gently separate the leaves and spread them, dull sides up, on paper towels to drain. Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture. Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water. Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes. Then uncover and cool to room temperature. To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.
How To make Yalantzi Dolmathes's Videos
Greek Dolmades with Avgolemono Sauce Recipe - Episode # 132
Bonjour my friends! In this episode I'll show you how to make my Greek Dolmades with Avgolemono Sauce recipe.
Make sure to visit for ingredient amounts, directions and much more!
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Easy Stuffed Vine Leaves Recipe - Dolma - How to make Dolmades
To make these stuffed vine leaves for yourself you will need:
500g vine leaves, the jar I bought had 1.5kg so I used half the jar, as not all leaves end up perfect enough for a roll and thus are used to line the pot and also to blanket the finished vine leaves during the cooking process (drain leaves then simmer for 5 minutes and put aside)
2.5 cups of medium grain rice (soaked in hot water for 20 mins)
1 white onion (finely chopped)
2 tomatoes (grated)
1 small bunch of parsley (finely chopped)
½ a small bunch of mint (finely chopped)
(Combined the chopped greens should add up to 1 cup)
½ cup of currants (¼ cup if you are not a big fan)
¼ cup of pine nuts (½ if you are a big fan)
½ cup olive oil (for Turks this is one tea glass lol)
1 tablespoon of salt (or to taste)
½ tablespoon pepper (or to taste)
½ tablespoon sugar
The recipe is basically cooking all the ingredients together then rolling them up in the vine leaves. So yummy and healthy.
These are great for entertaining as well serving as finger food. Everyone loves dolmades! Some call them dolma :)
If you have time please comment to tell me what you love and hate about my videos.. I'm trying to get to 1000 subscribers :)
Thanks for watching and happy cooking!
Stuffed grape leaves with rice in can#satisfyingtaste#yummy#short
We can buy this can from furat store Lahti. Arabian store.
Vine leaves #arabicfood #reels #vegetarian
Receta dolmades rellenos de arroz
Receta de Dolmades rellenos de arroz , es una receta griega de hojas de vid (parra) rellenas con una mezcla de arroz, pasas, piñones, menta y eneldo. Es un entrante que se sirve frio, acompañado de rodajas de limon y yogurt griego.
How to Make Stuffed Grape Leaves | Dolma Recipe
Learn how to make stuffed grape leaves with meat and rice. Easy Dolma recipe.
Printable Version:
Ingredients:
1.5 pounds (700g) ground beef or lamb
1 jar grape leaves – about 60-70 leaves
1 cup uncooked rice
1 large onion
1/2 bunch freshly chopped parsley
1/4 bunch freshly chopped mint
1/4 bunch freshly chopped dill
1 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 lemon
1/4 cup water
Directions:
1. Place the grape leaves in a bowl and pure hot water. Leave for 10 minutes. Drain and reserve
2. Finely chop parsley, mint, dill and onion.
3. Wash well the rise (until the water transparent)
4. In a large bowl place the beef or lamb, add the chopped herbs, onion, rice, olive oil, water, salt, pepper and mix well.
5. Lay each grape leaf flat on a work surface (shiny side down). Place about 1-2 tablespoons stuffing in middle of leaf and Fold both sides of the leaf towards the center, roll up from the broad bottom to the top
6. Layer rolled grape leaves in a pot, making sure to lay them close to each other. Place 4-5 lemon slices on top. Cover with heavy plate. Pour water to fully cover. Over high heat bring the water to a gentle boil. When the water is boiling reduce to medium-low and cover the pot. Simmer for about 1.5 hours. Check if ready. If needed and more water.
7. You can eat them hot, warm or cold. Enjoy!
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