Ingredients
-
1
-
1 1/2
-
2
-
2
-
2
-
2
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Dolma (Stuffed Grape Leaves), According to the owner of the local Turkish deli, this is how his wife makes her dolmas I know that when I made them, I got a ton of complements , We liked this recipe but it didn’t taste at all like the Dolma we’re accustomed to eating at the Greek restaurant Also, I think next time I’ll ease-up on the cinnamon; it was a bit overpowering , These were scrumptious! Better than I have had in many Middle Eastern restaurants They take forever, very time consuming but they are worth it Make sure to toss them with a little olive oil/lemon juice when you are done when you store them I didn’t, and they dried out a bit
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Saut Onions in Olive Oil in Pan, Add Rice and Add Hot Water to Cover. |
|
2
Done
|
Cover and Simmer Until Rice Is Half Cooked, About 10 Minutes. |
|
3
Done
|
Turn Off Heat, Add Tomato Paste, Currants, Nuts, and Spices. Let Mixture Cool. |
|
4
Done
|
to Prep the Grape Leaves, Rinse in Warm Water and Remove the Stems. |
|
5
Done
|
When Rice Mixture Is Cool, Place 1 Teaspoon or Less in Center of Leaf, Fold in Right and Left Sides, Then Roll the Leaf Until You Have a Tiny 'cigar'. |
|
6
Done
|
Place the Dolma in a Steamer Pot. |
|
7
Done
|
Repeat Until All Grape Leaves and/or Stuffing Is Finished. |
|
8
Done
|
Add Water to Steamer Cover and Simmer For 30-45 Minutes or Until the Rice Inside the Dolma Is Totally Cooked. |
|
9
Done
|
Traditionally This Is Served Cold. |
|
10
Done
|
Squeeze Lemon Over the Dolma Immediately Before Serving. |
