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Stuffed Grape Leaves (aka Dolma) Recipe

   
 

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     Stuffed Grape Leaves (aka Dolma)

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   24 pieces

Ingredients
FOR THE STUFFING-
1 1/2 cups long grain rice (uncooked)
1 onion, finely chopped
1/2 cup tomato paste
1/4 cup water
2 teaspoons allspice
1 teaspoon salt
1 teaspoon pepper
FOR THE PREPARATION-
 
Grape leaves (either raw or pre-prepared)
1/4 cup extra virgin olive oil
Tomato sauce or Greek yogurt for dipping
Red pepper flakes for garnish (optional)

Instructions
Mix all the stuffing ingredients in a bowl until thoroughly combined.
Prepare the grape leaves- If you are using raw grape leaves, bring some water to a boil with a dash of salt. Once boiling, add grape leaves and boil for about 15 minutes to soften. Carefully remove and place in a cold-water bath to soak until you're ready to use them. If you are using prepared grape leaves, you’re ready to go. Lay each grape leaf flat. Place about 1 tablespoon of the stuffing mixture in the middle of the grape leaf (though the size of the scoop will depend on the size of your leaves!). Spread the mix into an even-sized log along the bottom (stem end) of the open-faced leaf, leaving about 1/4-inch space on all sides. Note- If the stem of the leaf still has a little hard stem sticking from it, remove it. Fold over the mixture from the stem end and tuck in the empty sides toward the center. Keep folding until you have a complete roll. Repeat until either the mixture or leaves are used up.
Layer the rolled grape leaves in a pot, making sure to lay them close to each other. Pour 2 cups of water into the pot, drizzle the olive oil evenly on top of the dolmas, and cover. Bring the water up to a boil, and then reduce to simmer for about an hour to an hour and a half, or until the rice has cooked. Check every 20-30 minutes – whenever you see the water has been absorbed, add about 1 cup more at a time. While they cook, enjoy the amazing aroma filling the kitchen!
When the dolmas are ready, remove them one by one — they're delicate when hot! Once cooled (slightly, or completely chilled), enjoy aside some Greek yogurt or warmed tomato sauce for dipping.


Originally Submitted
5/14/2013





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