Vegetarian Stuffed grape leaves. Also known as Turkish Sarma or Greek Dolmas (olive oil and rice)Prep: 45 min Cook: 45 min Servings: 1by CARI GULOW9 recipes>
This is for the Vegetarian olive oil and rice Stuffed grape leaves, or Stuffed Cabbage. Also known as Turkish Sarma or Greek Dolmas (olive oil and rice) you can use it in peppers, cabbage eggplants, squash. My favorite Grape leaves are the Orlando Brand. I can find them here in the states. but you can use the packaged or fresh kind as well. the fresh ones have to be boiled in salt prior to use. then soaked and drained. there is a: *****MEAT VERSION:****** Omit the mint and double the Parsley. use 1lb of rice and 1lb of ground meat (some people add ground goat or lamb fat) crushed red pepper but not like the one put on pizza. Cumin just a couple dashes. Onion powder (not too much) Garlic Powder (not too much) Crushed powdered sumac (two table spoons) or soak the Sumac seeds in the water your going to cook it in the night before and strain before use. Salt Black Pepper
- 3 Extra large onions.
- 4 Large vine type Tomatoes (not Roma too small)
- 4 tbl spoons Tomato paste
- 4 tbl spoons Red Pepper paste
- 1.5 lbs rice. (I prefer Baldo Rice)
- 2/3 cup olive oil (1/3 for onions and paste + 1/3 for when u add rice)
- 1/2 to 1 cup dry mint (depending on taste)
- 4 heaping table spoons dry parsley
- 4 cups Water
- 1/4 lb pine nuts
- 1/2 stick of butter
- 1 extra cup of water
- 1/4 cup extra olive oil (for drizzle once done.)
- Black Pepper
- Finely chop tomatoes and onion.
- Sauté onions to a light golden color with 1/3 cup olive oil on medium high heat.
- Add tomato paste and pepper paste. Sauté some more. The pastes needs to cook. About 12 minutes.
- Add the tomatoes. Keep sauteing for another 5 to ten minutes
- Add the rice. I prefer to wash and drain the rice prior but it's not necessary.
- Sauté the rice for 10 minutes while stirring.
- Add half the water and stir on high heat for 5 min.
- Add the remaining olive oil.
- Lower heat to the low setting and add the other half of the water cover and cook until half way done.
- On a separate pan place butter and pine nuts and brown till golden.
- Once done add to the rice and mix.
- Turn off heat. Cover and let sit until malleable.
- Ready to roll.
- Take a leaf place the rougher side of the vaining facing up with the soft part on the bottom.
- Place it pointy parts up.
- Place ready mixture at the bottom.
- Extend it horizontally like a cigarette shape.
- Fold side edges in.
- Roll up.
- Place the end and tip of leaf facing down. Repeat. Till done.
- Place some grape leaves at the bottom of your pot to prevent the rolled leaves from burning.
- Then lay your rolls along the sides of the pot placing them tightly next to eahother in a row in a circular motion working your way to the center. Layering new layers. Working your way up.
- Once done. Since your lemon in half squeeze half of the lemon inside the pot.
- Slice the other half in very..very thin layers and place on the top as pictured.
- Drizzle a little more olive oil on top.
- Add the additional cup of water cover and cook. Cook on medium. Water should not completely cover but almost cover. Checking the water to make sure it can boil and not burn.
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