Nuray's Cheese roles

Turkish Recipe

These delicious little parcels are not difficult to make and bear little resemblance in taste to the mass produced variety.

Stuffing

• 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
  

Method

• 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

Method

• 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.