Subj : Stuffed Grape Leaves (Dol To : Ben Collver From : Dave Drum Date : Thu Jul 20 2023 05:32:00 -=> Ben Collver wrote to All <=- BC> MMMMM----- Recipe via Meal-Master (tm) v8.06 BC> Title: Stuffed Grape Leaves (Dolmas) BC> Categories: Appetizers, Greek, Stuffed veg BC> Yield: 8 Servings BC> 8 Grape leaves BC> 1 Batch Greek pilaf Here is the recipe I got from the ladies at the St. Anthony's Hellenic Orthodox Church's "Greek Fest". I made it once just to see if mine was as good as theirs. Dang, that was a lot of dolmas. When I get a "jones' next time, I'll sit on it until Festival time and let them do the cooking. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Stuffed Grape Leaves w/Cucumber-Yoghurt Sauce Categories: Lamb/mutton, Vegetables, Rice, Herbs, Fruits Yield: 65 Servings 1/2 lb Fresh grape leaves 1 tb Salt 2 Tomatoes; thin sliced MMMMM--------------------------FILLING------------------------------- 2 tb Olive oil 1 lg Yellow onion; fine chopped 3 cl Garlic; minced 1/4 c Pine nuts 1/4 lb Ground lamb 1 1/2 c Uncooked short-grain rice 1/4 c Fresh mint leaves; fine - chopped 1/4 c Dried currants * 1/2 ts Baharat Salt MMMMM----------------------MARINATING SAUCE--------------------------- 4 cl Garlic; thin sliced 2 c Boiling water 1 tb Olive oil 1/4 c Fresh lemon juice Salt & fresh ground pepper MMMMM--------------------------TZATZIKI------------------------------- 1 1/2 c Plain yoghurt; pref from - goat's milk 3 sm Cucumbers; in small cubes 2 cl Garlic; minced 1 tb Good quality olive oil Salt SPECIAL EQUIPMENT: Large pot, Large skillet, Medium bowl * Use dried cranberries if you can't find currants FOR THE TZATZIKI: In a medium bowl, mix together the yogurt, cucumbers and garlic. Season with salt, top with olive oil and serve. Makes two cups SOAK THE GRAPE LEAVES: Soak the grape leaves in a large pot filled with boiling water and one tablespoon salt for five minutes. Remove from water and strain. Set aside. NOTE: If you use canned grape leaves, rinse them with hot water twice and then twice again in cold water in order to get all the vinegar out. COOK THE ONIONS: Heat the olive oil in a large skillet and add the onion. Cook over medium heat for about 7 minutes, or until the onion is soft and translucent, but not browned. ADD GARLIC AND PINE NUTS: Add the garlic and pine nuts and continue to cook for another 2-3 minutes. ADD THE LAMB: Raise heat to high, add the ground lamb and cook just until meat is browned. Add uncooked rice, and stir 1-2 minutes to combine. (The rice will cook when the grape leaves are steamed.) REMOVE FROM HEAT & SEASON: Remove from heat, add mint leaves, currants, and baharat. Season with salt and adjust seasoning according to taste. ROLL THE GRAPE LEAVES: Place a leaf, shiny side down (veiny side up) on a clean working space. Place about one teaspoon of filling in the center of the leaf, fold in the sides of the leaf, and roll from the bottom to the top. Make sure to create a very tight roll. PLACE ROLLED GRAPE LEAVES IN POT: Line a large pot with a layer of sliced tomatoes. Place the prepared leaves tightly on top of the tomatoes in concentric circles, leaving no gaps between them. Repeat with until you run out of grape leaves, or the pot is full. When you finish one layer, start a second layer. (There is no need to put another layer of tomatoes on.) ADD GARLIC AND MARINATING SAUCE: Evenly sprinkle the sliced garlic over the grape leaves. Mix together the marinating sauce ingredients and pour over the grape leaves. PLACE A PLATE OVER THE LEAVES AND COOK: Place a plate over the leaves, cover the pan and bring to a boil. Reduce heat to low and cook for 1 1/2 hours. Serve warm or cold with cucumber yogurt (tzatziki). Makes 60 to 70 stuffed grape leaves. RECIPE FROM: http://www.thekitchn.com Uncle Dirty Dave's Kitchen MMMMM .... Virgin wool comes from sheep the shepherd hasn't caught yet. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .