Vine Leaves Veg CD HD Turkish 80mins
Name: Zeytinyagali Yaprak Dolmasi (Dolmas)
Serves 4 Cold Vegetarian
Vegan Grains Dried Fruit Herbs Nuts Hors
d'oeuvres Starter Meze Gluten Wheat Dairy Free Eggless Turley Europe Asia
225g/8oz Vine Leaves
2 tbsp Lemon Juice
2 tbsp Olive Oil
3 Onions, chopped
4 tbsp Olive Oil
2 tbsp Currants
2 tbsp Pine Nuts
1 tbsp Freshly chopped Dill
1 tbsp Freshly chopped Parsley
1 teasp Black
1 teasp Ground
˝ teasp Ground
1. Place the vine
leaves in boiling water and leave to soak for 5 minutes.
Meanwhile, heat half the olive oil in a medium saucepan, add the onions
and sauté over a medium heat until softened.
3. Add the
rice and stir to coat then add the remaining stuffing ingredients (including the
remaining olive oil) and cook over a medium heat for 15 minutes, stirring from
time to time.
Meanwhile, remove the stalks from the vine leaves and place the stalks in the
bottom of a large saucepan. Set aside.
5. Place ˝
tablespoon of the filling in the centre of each vine leaf, fold the edges over
and roll up. Repeat with all the leaves then place in the pan containing
the stalks. Pour in enough boiling water to just cover together with
the olive oil and lemon juice. Cover the pan with a lid and cook over a
medium heat for about 40 minutes or until the leaves are tender.
the stuffed vine leaves to a serving platter and set aside to cool. Serve cold.
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