Stuffed Grape leaves or Dolma is a family of stuffed vegetable dishes in Turkish cuisine and the cuisines of the former Ottoman Empire and surrounding regions, including, Albania, Azerbaijan, Armenia, the Levant, the Balkans, Greece, Iran and Central Asia. Perhaps the best-known is the stuffed grape leaf, which is more precisely called warak areesh, yaprak dolma or sarma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. The stuffing may include meat or not. Meat stuffed grape leaves or dolmas are generally served warm, often with sauce; meatless ones are generally served cold. Both can be eaten along with yogurt.
Recipe
1 Jar pickled grape leaves 2 cups long grain rice, rinsed 1 cup chopped parsley 1 cup chopped tomato 1/2 tsp dried mint 1/2 cup chopped green onion 1/4 cup chopped yellow onion 1/2 tsp cayenne pepper 1 tsp salt 1/2 cup to 1 cup lemon juice 1 cup extra virgin olive oil
Mix all ingredients except grape leaves, 1/2 cup of the lemon juice, and 1/2 cup of the olive oil. Roll up grape leaves. Line pot with some sliced carrots. Layer in the rolled grape leaves and place a dish upside down on top, then place a heave object over the dish. Add remainder of lemon juice and 1 cup water, bring to a boil then turn down heat to medium low. Cook for 2 hours on low heat and half way through add 1/2 up of olive oil. When 2 hours is up, let pot rest for minimum of 2 hours or overnight. Plate up at room temperature or cold.
Iman
|76.3.140.xxx
|2008-12-29 09:00:46
Hi Dede,
How are you, I just wanted to know if you can give the recipe for Buche de noel cake and also the recipe for oozi with lahmeh and rice.
Well, below is a good buche de Noel recipe that I've used and comes out great. THe oozi recipe is on my list of recipes
INGREDIENTS (Nutrition)
* 2 cups heavy cream
* 1/2 cup confectioners' sugar
* 1/2 cup unsweetened cocoa powder
* 1 teaspoon vanilla extract
* 6 egg yolks
* 1/2 cup white sugar
* 1/3 cup unsweetened cocoa powder
* 1 1/2 teaspoons vanilla extract
* 1/8 teaspoon salt
* 6 egg whites
* 1/4 cup white sugar
* confectioners' sugar for dusting
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DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
2. In a large bowl,...
I made these for the first time today. I LOVE stuffed grape leaves. Mine took longer to cook though. I turned the stove off after two hours and the rice was still raw so I turned the heat up for about another half an hour and then the rolls were done. I didn't use a plate like you described though, so that might be the reason...I just covered the pot with its lid. And I had the burner on at its lowest. Oh yeah, and I learned not to stack the rolls on top of each other....only the ones at the bottom cooked well. Great instructions and great recipe! Do you know if this would work out if cooked in a pressure cooker?
One reason that maybe the rice didn't cook all the way is maybe you needed to add more liquid. The reason I use the dish on top is because the weight helps to keep the grape leaves rolled tightly. I would not recommend that you use a pressure cooker because the leaves will unroll and come apart but you can use a crock pot and cook them on low for a couple of hours but make sure to add enough water so that they don't dry out.
i just did the Stuffed Grape leaves. i just added som ground beef, because my mother always addes meat to it. i have not tried it yet. i will put on the stove tomorrow.
i know it will tast soooo good
suha
hi dede, everytime i click on your stuffed grape leaves video to watch it, something else comes on. Like your hommus video, i dont know what to do, i really want to watch the grape leaves video. please help!! thx shada
Stuffed Grape Leaves 
Hi Dede,
