Vegetarian Stuffed Grape Leaves: Difference between revisions
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* '''Mentioned In:''' [[1.06 - Teacher's Pests]] | |||
* This [[Kora's Inn]] menu item was ordered by [[Cheiron]], along with a side of oats. | |||
"The use of grape leaves to wrap food dates back to the days of Alexander the Great. Stuffed with rice, pine nuts, and fresh herbs, dolmathakia (dol-mah-THAH-kya) take a little bit of time to prepare, but they are worth the effort." ([http://greekfood.about.com/od/stuffedgrapeleaves/r/Stuffed-Grape-Leaves-With-Rice-And-Herbs-Dolmathakia.htm Dolmathakia recipe at About.com]) | "The use of grape leaves to wrap food dates back to the days of Alexander the Great. Stuffed with rice, pine nuts, and fresh herbs, dolmathakia (dol-mah-THAH-kya) take a little bit of time to prepare, but they are worth the effort." ([http://greekfood.about.com/od/stuffedgrapeleaves/r/Stuffed-Grape-Leaves-With-Rice-And-Herbs-Dolmathakia.htm Dolmathakia recipe at About.com]) | ||
==Ingredients== | == Recipe == | ||
* This recipe for ''Vegetarian Stuffed Grape Leaves'' was found by Ty. | |||
* ''Yield:'' about 50 pieces. | |||
== Ingredients == | |||
* 50-60 fresh grape leaves or 1 jar (16 oz.) brined grape leaves | * 50-60 fresh grape leaves or 1 jar (16 oz.) brined grape leaves | ||
| Line 15: | Line 23: | ||
* Juice of two lemons | * Juice of two lemons | ||
== | == Instructions == | ||
* Rinse the leaves well to remove brine. Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside. | * Rinse the leaves well to remove brine. Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside. | ||
| Line 33: | Line 41: | ||
* Pour remaining 1/2 cup olive oil over the dolmathakia and enough water to cover them by about an inch. Place an inverted heatproof plate on top of the rolls to keep them submerged in the water. Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to an hour or until the leaves are tender and the rice filling is cooked through. | * Pour remaining 1/2 cup olive oil over the dolmathakia and enough water to cover them by about an inch. Place an inverted heatproof plate on top of the rolls to keep them submerged in the water. Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to an hour or until the leaves are tender and the rice filling is cooked through. | ||
==Photos== | == Photos == | ||
* Photos coming soon! | |||
==Other Links== | == Other Links == | ||
* [http://greekfood.about.com/od/stuffedgrapeleaves/r/Stuffed-Grape-Leaves-With-Rice-And-Herbs-Dolmathakia.htm Stuffed Grape Leaves with Rice and Herbs - About.com] | * [http://greekfood.about.com/od/stuffedgrapeleaves/r/Stuffed-Grape-Leaves-With-Rice-And-Herbs-Dolmathakia.htm Stuffed Grape Leaves with Rice and Herbs - About.com] | ||
* [http://en.wikipedia.org/wiki/Stuffed_grape_leaves Dolma - Wikipedia, the free encyclopedia] | * [http://en.wikipedia.org/wiki/Stuffed_grape_leaves Dolma - Wikipedia, the free encyclopedia] | ||
* [http://greekfood.about.com/od/illustratedrecipes/ss/How-To-Stuff-And-Roll-Grape-Leaves.htm How to Stuff and Roll Grape Leaves - About.com] | * [http://greekfood.about.com/od/illustratedrecipes/ss/How-To-Stuff-And-Roll-Grape-Leaves.htm How to Stuff and Roll Grape Leaves - About.com] | ||
[[Category:Canon]][[Category:Items]][[Category:Food]][[Category:Items In 1.06 - Teacher's Pests]][[Category:Vegetarian Main Dishes]] | |||
Latest revision as of 01:21, 26 August 2013
- Mentioned In: 1.06 - Teacher's Pests
- This Kora's Inn menu item was ordered by Cheiron, along with a side of oats.
"The use of grape leaves to wrap food dates back to the days of Alexander the Great. Stuffed with rice, pine nuts, and fresh herbs, dolmathakia (dol-mah-THAH-kya) take a little bit of time to prepare, but they are worth the effort." (Dolmathakia recipe at About.com)
Recipe
- This recipe for Vegetarian Stuffed Grape Leaves was found by Ty.
- Yield: about 50 pieces.
Ingredients
- 50-60 fresh grape leaves or 1 jar (16 oz.) brined grape leaves
- 1-cup olive oil (divided into 1/2 cups)
- 6 large onions, minced
- 1 1/2 cups uncooked long grain rice
- 1 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 1/2 cup pine nuts
- 2 tbsp. dried mint
- 1 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- Juice of two lemons
Instructions
- Rinse the leaves well to remove brine. Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside.
- In a large skillet, over medium high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes. Stir in the rice, parsley, dill, pine nuts, mint, salt and pepper. Remove from heat and stir in the lemon juice. Allow the filling to cool.
- Line the bottom of a heavy saucepan with 2 or three grape leaves (Use the broken or torn ones for this.)
- Place a leaf with the stem towards you on a flat surface. The underside of the leaf should be face up. (The veins of the leaf are raised on the underside.) Using the point of a sharp paring knife cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center.
- Place a tablespoon of filling in the bottom center of the leaf, just above the stem. Fold the bottom section up to cover the filling. Fold the sides in towards the center.
- Continue rolling the packet up towards the top point of the leaf.
- Place the rolls in layers in the saucepan. Be sure to place the packets with the seam on the bottom.
- Pour remaining 1/2 cup olive oil over the dolmathakia and enough water to cover them by about an inch. Place an inverted heatproof plate on top of the rolls to keep them submerged in the water. Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to an hour or until the leaves are tender and the rice filling is cooked through.
Photos
- Photos coming soon!
