Middle-Eastern Dolma

by on April 11, 2012 » Add the first comment.
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You may have had them at a Greekfest or other ethnic event, but you have probably never tried to make them.  Here is a recipe that is pretty easy to get right.  In Istanbul, their local bus is called a Dolmush. That is because it is packed to bursting.  We actually saw this in real life.  Here is a  popular side dish.    You can <a href=”http://www.amazon.com/Orlando-California-Grapes-Leaves-Ounce/dp/B001KW8JF0/ref=sr_1_1_a_it”>BUY GRAPE LEAVES</a> from Amazon or your local grocery.

Fresh leaves are always better, but in the early summer, when you don’t have dark leafy greens to roll your dolma, you can use the commercial grape leaves at the link, or you can stuff zucchini, eggplant or tomato or peppers.

INGREDIENTS

  • 2 cups par-cooked rice
  • 1 lb raw beef
  • 1 Onion
  • 2 Tomatoes
  • Curry to taste
  • Chile pepper spice
  • Garlic to taste
  • Lemon & lime juice to taste

STEP BY STEP

  1. Mix all ingredients together in large bowl.
  2. Put mixture on leaves, and roll up tightly.
    It doesn’t have to be TOO tightly, cause the rice will continue to expand – filling the wrap.
  3. Put stuffed leaves in a pot and cover with half-water and half-broth.
  4. Put plates or weights on top to weigh down leaves so they don’t float.
  5. Put cover on pot.
  6. Bring to boil, reduce heat, and simmer on medium-low heat for 30-45 minutes.
  7. Watch for leaves to swell up as a sign that your dolma is fully cooked.
    If you leave them too long, they may split.
  8. Let sit for 15 minutes, and serve warm with lemon sauce

LEMON SAUCE – Avgolemono – BRIEF

  1. While your Dolma finish cooking separate two eggs
  2. Without going into details, set up a double boiler and start heating up the zest and juice from two lemons
  3. Before the mixture gets too warm, add 2 TBL cold butter to the mixture
  4. Add the yolks, but set aside (refrigerate) the whites for other uses
  5. Whisk your yolks into the juice along with 2 TBL warm (not hot) water
  6. Add a pinch of salt and a pinch of ground chili pepper or cayenne pepper
  7. Drizzle over top of your Dolmas when you serve them

NOTE: It is not “proper” but I like a little side dish of the lemon sauce for dipping.

Find more like this: Appetizers and Sides, World Cuisine

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