I love Greek cuisine! And Mediterranean in general. Here is the recipe for one of my favorite Greek dishes-Dolmas!
Ingredeiants:
20 vacuum packed grape leaves
1/2 short grain rice
4 table
spoon extra virgin olive oil
1 small onion,finely chopped
1/3 cup pine nuts
1/4 cup raisins
2 tablespoons chopped fresh mint
1/4 teaspoon cinnamon
salt and pepper
2 tablespoons tomato paste
6 teaspoons fresh lemon juice
lemon slices and fresh mint to garnish
Preparation
Rinse grape leaves and place in a saucepan of boiling water. Simmer for 5 minutes and drain. In a small saucepan combine 1 cup water and rice, cover and simmer until rice is almost cooked but not completely. In a pan heat 3 tablespoons of oil, add onion and cook until soft. Add pine nuts and cook until lightly browned. Add raisins, mint, cinnamon, salt, pepper and rice. Let the mixture cool.
Trim stems from grape leaves. Place little bit of filling into each leaf , fold sides over and roll up. Line saucepan with any damaged leaves. Place dolmas side by side in a pan to fit tightly. In a bowl mix 1 1/4 cups of water, tomato paste, remaining olive oil and lemon juice. Pour over dolmas.Place a plate on top, cover and simmer 1-1 1/2 hours until water is absorbed and leaves are tender.
Serve with lemon slices.
Note: This dish can be served warm but I like it cold the next day better.
Ingredeiants:
20 vacuum packed grape leaves
1/2 short grain rice
spoon extra virgin olive oil
1 small onion,finely chopped
1/3 cup pine nuts
1/4 cup raisins
2 tablespoons chopped fresh mint
1/4 teaspoon cinnamon
salt and pepper
2 tablespoons tomato paste
6 teaspoons fresh lemon juice
lemon slices and fresh mint to garnish
Preparation
Rinse grape leaves and place in a saucepan of boiling water. Simmer for 5 minutes and drain. In a small saucepan combine 1 cup water and rice, cover and simmer until rice is almost cooked but not completely. In a pan heat 3 tablespoons of oil, add onion and cook until soft. Add pine nuts and cook until lightly browned. Add raisins, mint, cinnamon, salt, pepper and rice. Let the mixture cool.
Trim stems from grape leaves. Place little bit of filling into each leaf , fold sides over and roll up. Line saucepan with any damaged leaves. Place dolmas side by side in a pan to fit tightly. In a bowl mix 1 1/4 cups of water, tomato paste, remaining olive oil and lemon juice. Pour over dolmas.Place a plate on top, cover and simmer 1-1 1/2 hours until water is absorbed and leaves are tender.
Serve with lemon slices.
Note: This dish can be served warm but I like it cold the next day better.
I have vivid memories of the day when I came to visit and you made dolmas with pine nuts, then we took a stroll with Iva and Nadja to the nearby park and it was a very happy day :-) I have always wanted to ask you for a recipe, thank you so much for posting Ceco! I think of dolmas as a healthy version fo sarma, when we don't have sauerkraut readily available here, and for me they will always continue to evoke memories of that perfect day! LOVE YOU :*
ReplyDeleteThanks Milena! You are welcome:) As for sauerkraut -we will soon have plenty ready for sarma and some other stuff I want to try to make with it.
ReplyDeleteBtw your recipes for sweet stuff on Ma petite kuhinjica are my #1 place to look when I want something sweet-today we made amaretti:) All this rain was calling for it.
Lets repeat trip to a park together soon! :)