[Sca-cooks] dolmas

[Karen O]

Oh, my - I should not have read this before breakfast..........now I'm
*really* hungry!  I have had these - they are very good.

Morgan (using Caointiarn's addy)

----- Original Message -----
From: Sue Clemenger <mooncat at in-tch.com>
To: <sca-cooks at ansteorra.org>
Sent: Friday, December 07, 2001 10:59 PM
Subject: Re: [Sca-cooks] dolmas


> I've used a vegetarian recipe for _dolmati_ for years, which is very
> good, although not the same as the ones at our local
> middle-eastern/meditteranean restaurant.  My  stuffing's made from a
> _finely_ chopped onion, sauteed in some olive oil, throw in some
> uncooked rice and cook for a bit (like a pilaf, I guess), then you add
> some salt, pepper, couple tablespoons of currants and toasted pine nuts,
> and some water (can't remember how much).  The filling is brought to a
> boil, then covered and allowed to simmer until the rice is _almost_
> done.  After it's cooled enough to handle, I put about one-half
> tablespoon in each grape leaf, roll 'em up, and stack them, seam-side
> down, in one of my pots that has the mutant grape leaves from the jar
> lining the bottom as "insulation."  Over the top of this is drizzled
> some more olive oil, a little water, and a bit of fresh lemon juice.  A
> lid goes on the whole thing, and they're steamed over low heat until
> tender.  Good hot or cold....hmmm, I actually think I may have all of
> the ingredients in the cupboard....hmmmm....<g>
> --Maire
>
> Jennifer Thompson wrote:
> >
> > > Other Chanukah treats are ...  "Yebra"-stuffed grape leaves.
> >
> > Like the greek dolmas? Does anyone have a recipe for this? I *love*
dolma,
> > but haven't found a home recipe that measures up to our favorite
restaurant
> > (which doesn't call them dolmas, either, but I can't remember their name
for
> >
meat-and-rice-and-seasoning-squished-together-and-rolled-in-a-grape-leaf) so
> > I'm on the lookout for variants to help me duplicate theirs.
> >
> > Lann
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