Recipe#6704
Title: DOLMATHES (STUFFED GRAPE LEAVES) #1
Source: Ethnic Cuisine, How To Create the Flavors of30 International Cuisines. Shared and MM by Judi M.
Phelps - The San Jose Kid.
DOLMATHES (STUFFED GRAPE LEAVES) #1
30 To 40 grape leaves *1/2 c Olive oil
1 md Onion -- finely chopped
1/2 c Raw long-grain rice
1/4 c Pine nuts
3 tb Tomato paste
Juice of 1 lemon
1/2 ts Cinnamon
1/4 ts Salt
3/4 c -- boiling water
Lemon wedges -- for garnish
*These leaves are packed in jars in brine.
Rinse grape leaves in warm water and drain in a
colander. In a medium saucepan, heat 2 tablespoons
olive oil over moderate heat. Add onion and saute
until limp. Add rice and pine nuts and saute,
stirring 3-4 minutes.
Add tomato paste, lemon juice, cinnamon, salt, and
boiling water. Cover and cook over low heat for 15-20
minutes or until rice is tender and all liquid is
absorbed. Remove from heat and let stand covered for
one hour.
Placing a grape leaf right side up in front of you,
place a heaping teaspoon of filling in a horizontal
line along the middle of the leaf. Roll stem end of
leaf up over filling, then fold in sides, then fold
over top. Squeeze the stuffed rolled grape leaf gently
in your hand; this will help keep it closed. Continue
stuffing grape leaves until all the filling is used.
Pour 2 tablespoons olive oil in the bottom of a lage
shallow pot or frying pan. Place the stuffed grape
leaves close together in a single layer in the pot.
Pour over remaining 1/4 cup olive oil. Place a large
heavy plate or flat casserole cover over the grape
leaves to keep them from unfolding while they cook.
Cover the pot and cook over very low heat for one
hour. Let cool with plate on top of them. Remove from
pan and refrigerate. (These are best made a day or two
or up to a week ahead.) Bring to room temperature
before serving. Serve garnished with lemon wedges.