Yesterday I helped my 88-year-old neighbor pick grape leaves for some dolmades she was making. I expressed some interest in learning how to make them, and pretty soon she gave me the grape leaves to prepare and said she would come over today to show me how to make them. SO after an afternoon of cooking, this is the recipe we made. She usually puts meat in hers, but since Mahesh is vegetarian I wanted to learn how to make them vegetarian and she obliged.
HARRIET'S DOLMADES
makes 2 9x13 pans full
-- about 60 tender grape leaves, stemmed, washed, and blanched
-- about 12 big non-tender grape leaves for the top and bottom of the dish
filling:
-- 2 cups uncooked rice
-- 1/4 c. olive oil
-- 2 cups onions and/or leeks, minced (can use food processor for veggies)
-- 1/4 c. minced fresh anise (Harried wandered down the street and picked this wild from our neighbor's yards) (could probably use mint instead)
-- 1/2 c. minced parsley
-- 1/4 c. tomato sauce, can add more tomatoes if not serving with lemon sauce
-- lemon juice would be good in there too, if you are making a more sour one (less tomato)
-- salt and pepper to taste
For pouring:
-- 2 cups vegetable or chicken bullion or stock
Instructions:
-- Mix all the filling ingredients together, maybe with a little water.
-- Then, line two 9/13 baking dishes with half the uncooked big grape leaves.
-- To roll dolamdes, take blanched grape leaf, vein side up, and add about 1 scant tablespoon filling at the base of the leaf. fold in the two bottom bumps loosely, folds the sides in, and then roll up very loosely, keep in mind the rice will double in size as it cooks and it needs room. Place in baking dish.
-- Roll all dolmades and put them in the baking dish. Do not place them too tightly as they need room to expand. Then, cover with a layer of olive oil, place remaining grape leaves over the top, and add bullion/stock and water to just barely cover the dolmades.
-- Cover the pans with a lid or aluminum foil.
-- Bake in a 350 degree oven for about 35 minutes or until the rice is cooked through. Check on them from time to time and add boiling water if necessary to make sure the pan doesn't dry out.
-- I tried one plain and decided it needed more salt than I had put in the mix, also a squeeze of lemon made it better. Overall, quite a success! I am thinking of planting a grape vine so I can make more dolmades next year!
HARRIET'S DOLMADES
makes 2 9x13 pans full
-- about 60 tender grape leaves, stemmed, washed, and blanched
-- about 12 big non-tender grape leaves for the top and bottom of the dish
filling:
-- 2 cups uncooked rice
-- 1/4 c. olive oil
-- 2 cups onions and/or leeks, minced (can use food processor for veggies)
-- 1/4 c. minced fresh anise (Harried wandered down the street and picked this wild from our neighbor's yards) (could probably use mint instead)
-- 1/2 c. minced parsley
-- 1/4 c. tomato sauce, can add more tomatoes if not serving with lemon sauce
-- lemon juice would be good in there too, if you are making a more sour one (less tomato)
-- salt and pepper to taste
For pouring:
-- 2 cups vegetable or chicken bullion or stock
Instructions:
-- Mix all the filling ingredients together, maybe with a little water.
-- Then, line two 9/13 baking dishes with half the uncooked big grape leaves.
-- To roll dolamdes, take blanched grape leaf, vein side up, and add about 1 scant tablespoon filling at the base of the leaf. fold in the two bottom bumps loosely, folds the sides in, and then roll up very loosely, keep in mind the rice will double in size as it cooks and it needs room. Place in baking dish.
-- Roll all dolmades and put them in the baking dish. Do not place them too tightly as they need room to expand. Then, cover with a layer of olive oil, place remaining grape leaves over the top, and add bullion/stock and water to just barely cover the dolmades.
-- Cover the pans with a lid or aluminum foil.
-- Bake in a 350 degree oven for about 35 minutes or until the rice is cooked through. Check on them from time to time and add boiling water if necessary to make sure the pan doesn't dry out.
-- I tried one plain and decided it needed more salt than I had put in the mix, also a squeeze of lemon made it better. Overall, quite a success! I am thinking of planting a grape vine so I can make more dolmades next year!
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