TURKISH DOLMA – STUFFED GRAPE LEAVES

By Meltem Atay
https://www.breezykitchen.com/
@breezy.kitchen

Published in the TML Magazine Issue 10, 2020

Ingredients
  • 16 oz grape leaves
  • 1.5 cups of white rice
  • 2 medium yellow onions, finely chopped 1/2 cup olive oil
  • 1/2 cup pine nuts
  • 1/2 cup dried black currants
  • 1/2 cup fresh parsley, finely chopped 1/2 tbsp ground allspice
  • 1/2 tbsp ground cinnamon
  • 1/2 tbsp salt
  • 1/2 tbsp black pepper
  • 1 lemon, sliced
Instructions
PREPARING THE GRAPE LEAVES
  1. Take out the grape leaves from the jar, gently pull them apart. Put them into a big bowl and add 3 cups of hot water.
  2. Wait for about 1/2 hour, this helps to get rid of the brine. Then rinse the grape leaves and set aside.
MAKING THE FILLING
  1. Wash and drain the rice, set aside.
  2. Put the olive oil in a large pan over medium heat, add onions and pine nuts, gently saute them together until they are golden.
  3. Add rice and 1.5 cups of hot water.
  4. Cover the pan and cook for about 15 minutes over low heat or until the water has been absorbed.
  5. Add black currants, allspice, cinnamon, parsley, salt and pepper.
  6. Stir them, cover the pan and remove from the heat. 7. Let it cool for 30 minutes.
STUFFING THE GRAPE LEAVES
  1. Place a grape leaf on a cutting board. Remove the stem. Add about 1 tbsp of the mixture onto the leaf near where the stem used to be.
  2. Fold in the left and right sides of the leaf and roll it up. Repeat until all the leaves are stuffed (leave a couple of grape leaves for the bottom of the pot).
  3. Arrange the stuffed leaves in a pot as tightly as possible, putting a few layers of grape leaves at the bottom to prevent scorching.
  4. Place a heat proof dish on the leaves to keep them from coming loose.
  5. Pour 2 cups of hot water. Simmer until the leaves are soft and the rice mixture is tender, for about 1/2 hour.
  6. Remove from the heat.

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