[Sca-cooks] Gunthar's dolmas

[Sue Clemenger]

The ones I make contain finely-chopped onion, sauteed in olive oil until
translucent (at which point you add the rice and stir it around for a
few mins.), then some water, salt-and-pepper, toasted pine nuts, and
re-plumped currants.  Simmer till rice is tender (almost like a pilaf, I
think).  When I cook/steam the dolmas, I use a little water, lemon
juice, and some more olive oil....
The current king of Artemisia makes a mean dolma, involving rice and
spiced meat, but I've never gotten his recipe....Eating at his
restaurant is pure *heaven.*
--maire, slinking back into lurk-mode.....

Michael Gunter wrote:
>
> >>I put a little soy sauce to substitute for
> >>murri. I know, not Greek but a couple of
> >>teaspoons to the mix added the flavor I
> >>wanted.
>
> >Why did you wish to use murri, or murri substitute in this dish?
>
> Because it is possible that murri or something similar
> could be used in Greek cooking. But the real reason I used
> soy sauce is because I felt that was what was needed to balance
> the taste.
>
> I don't really have a recipe, I just kind of made it up as
> I went. I cooked the rice, added mint, honey, salt and some
> spices and it tasted a bit flat. So I added the soy to give
> it depth and a more savory flavor to balance out the sweetness
> of the mint and honey. I liked the end result.