stuffed grape leaves (was Re: SC - rocotti and cottage chease leftovers?

[Tollhase1@aol.com]

When you use the canned/packet preserved leaves, do you soak them first to
get rid of the salt? The reason I'm asking is the one time I made dolmades
we didn't soak the leaves ( if you should) and the whole dish was
*incredibly* salty - almost to the point of inedibility.

k.

> -----Original Message-----
> From:	Tollhase1 at aol.com [SMTP:Tollhase1 at aol.com]
> Sent:	Tuesday, May 18, 1999 6:26 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: stuffed grape leaves (was Re: SC - rocotti and cottage
> chease leftovers?
> 
> Stuffed grape leaves.  Two recipes- one meat and the other veggie.  I have
> 
> always had lamb or meat filled.  Please note that my wife's recipe from a 
> Greek friend is missing and offer these two.
> 
> Recipe 1
> 
> Taken from our Immigrant Ancestors by Jeff Smith, ISBN 0-688-07590-8
> 
> 1 pound ground lamb, [using beef instead for costs.]
> 1 cup long grain rice.  [also mixing brown and wild rice in]
> 1/4 teas ground cinnamon
> 7 dozen fresh grape leaves, or 1 jar [friends mother ripped out her vines 
> before I could get there.
> 1/4 teas allspice
> Salt/pepper to taste
> juice two lemons
> 
> serve with yogurt and hot lemon sauce
> 
> Mix lamb, rice, spices salt and pepper.
> 
> If using fresh leaves, try to get smaller ones {personal experience, they 
> work best}.  Blanch them till they change color.  Just a moment.  Drain
> and 
> cool.  If using a jar, just sperate large from small.
> 
> Place a layer of smaller leaves in the bottom of a large heavy bottomed 
> kettle or sauce pot, with a cover.
> 
> Lay each large grape leaf on a flat surface, vein side up. Trim away stem.
> [ 
> v cut into bottom of leaf}
> 
> Put about a tablespoon of mixture into grapeleaf.  Form the mixture into a
> 
> cylindrical shape apx, 1/2 x 2 or three inches. Depends upon grape leaf.
> 
> Fold up the bottom, [stem side] up. Fold in both side.  Roll top over for 
> tight fit.  
> 
> Place in Pot.  Place tightly next to each other so they won't unwrap.
> About 
> 3 or 4 layers deep. Place plate over layers.  Cover with water. Bring to 
> boil, then turn down to a simmer and cook, covered for one hour.  After
> the 
> first 30 minutes of cooking, add the lemon juice.
> 
> Recipe number 2
> 
> Greek Cooking, by Ruth Kershner  ISBN 0-517-239329
> 
> Dolmadakia
> 
> 1 jar leaves
> 1 1/2 T olive oil
> 1 medium onion
> 1/2 cup pine nuts
> 3/4 cup wild rice
> 1/2 cup golden raisins
> 2 1/2 cups water
> 2 tablespoons parsley finely chopped
> 1/2 teas salt
> fresh ground pepper
> 2 medium tomatoes  {obviously not period}
> juice of lemon
> 
> First part same as above
> 
> Saute onions until limp.  Add pine nuts and cook 5 minutes.
> Add rice, raisins and 1 1/2 cup water.  Cover and cook for 20 minutes or 
> until all the liquid is absorbed.  Stir in parsley, salt, pepper cinnamon
> and 
> tomatoes.
> 
> Fill and fold as above recipe.
> 
> Place in pan same as above.  Pour 1 cup water over.  Place plate over.
> Cook 
> 30 minutes
> 
> This recipe recommends serving with lemon wedges.
> 
> I am making a mint yurgert dip to go with both grape leaves and meatballs.
> 
> Recipe......Add fresh mint from garden until it tastes right let it sit 
> overnight before serving.
> 
> Hope this helps. 
> 
> Does anyone have any period sources for these.  I did not see on in the 
> Missanary
> 
> Lord Frederich
> 
> 
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