Ingredients
-
1
-
3/4
-
1/4
-
1/4
-
1/2
-
1/4
-
2
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
2
-
-
Directions
Israeli Stuffed Vine Leaves, Similar to Greek Dolmas, but more interestingly filled with fruits and ground beef along with the rice This recipe comes from Daniel Rogov, a restaurant and wine critic as well as a culinary contributor to newspapers in Europe and the United States , Similar to Greek Dolmas, but more interestingly filled with fruits and ground beef along with the rice This recipe comes from Daniel Rogov, a restaurant and wine critic as well as a culinary contributor to newspapers in Europe and the United States
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Steps
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1
Done
|
To Prepare the Grape Leaves: If Using Fresh, Soak For 5 to 6 Minutes in Hot Water. If Using Canned, Soak For 5 to 6 Hours in Cold Water. For Either, Gently Squeeze Dry With Clean Kitchen Towels. |
|
2
Done
|
Soak the Prunes in Water For 3 Hours; Remove and Coarsely Chop. |
|
3
Done
|
Coarsely Chop the Cherries and Raisins. |
|
4
Done
|
Combine All the Ingredients Except the Vine Leaves, Lemon Slices, and Oil. |
|
5
Done
|
Use the Mixture to Stuff the Leaves That You Will Roll Up Into 2 Inch Rolls While Tucking in the Edges. |
|
6
Done
|
Cover the Bottom of a Shallow Pan With Half the Lemon Slices; Arrange the Rolled Vine Leaves on Top. |
|
7
Done
|
Top That With the Remaining Lemon Slices; Pour in the Olive Oil and 2 Cups Water. |
|
8
Done
|
Cook Over Medium Heat For 1 Hour. |
|
9
Done
|
to Serve Hot: Remove Leaves With a Slotted Spoon and Serve on a Lemon Slice (from the Bottom Layer). |
|
10
Done
|
to Serve Cold: Discard All the Lemon Slices and Chill the Leaves Well. |
