Nuray's Cheese roles
Turkish Recipe Stuffed Wine Leaves
These delicious little parcels are not difficult to make and bear little resemblance in taste to the mass produced variety.
- 250 g long grain rice
- 6 onions(very finely chopped or grated,
- 1 tomato, skinned and finely chopped
- 3 tbsp pine nuts
- 2 tbsp currants, ½ bunch dill finely chopped
- ¼ bunch fresh mint chopped
- 1 tsp allspice, ½ tsp cinnamon
- 1 tsp sugar, salt, pepper
- 1 glass olive oil
- 1 glass hot water
- Finely chop or grate onions (or use food processor); using large pan, heat olive oil, fry onions and pine nuts until lightly browned.
- Add rice, stir and cook for a few minutes;
- add tomatoes, currants, spices, sugar, water, salt and pepper; stir, cover and cook gently over low heat for about 20 minutes, until liquid is absorbed.
- Stir in mint and dill and leave to cool.
Stuffed wine leaves (Yaprak Sarma)
- 500 g fresh vine leaves,
- ½ cup olive oil, lemon slices (enough to cover)
- Pinch of sugar
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- Wash well, place in plenty of boiling water for about 2-5 minutes.
- Quickly drain and plunge into cold water; remove stalks.
- Lay the leaves with glossy side down, veined side up and with the stem towards you.
- Place a teaspoon of stuffing near the stem and fold the leaf edges inward over the stuffing, then roll the leaf away from you to form the dolma, which should be finger-shaped and a firm little roll.
- When all ready, tear discarded leaves and line base of large pan.
- Place the dolma on the bed of leaves, with their edges downwards and next to each other and make a second layer if necessary.
- Pour on olive oil, hot water, sugar and arrange the lemon slices on top.
- Use heatproof plate as a weight cover, bring to boil, then cook gently for about 35 minutes; when tender, pour off any excess water and leave to cool, with lid on.
- Serve with lemon wedges.