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New PostErstellt: 20.10.08, 21:17     Betreff: Dolma

Tipps vom Hundeflüsterer: Einfache M...

SAUCE

Separate eggs. Beat
whites until stiff; add yolks and continue eating; add lemon juice and
beat well. Pour in some of the juice from the cooked gape leaves and
beat well again. Pour the sauce over cool dolmas when it is ready to
serve.


Stuffed Grape Leaves with Rice

Dolma




-1 package of rice (uncooked)

-4 medium chopped onions

-50 grape leaves, fresh or canned

-1 cup of olive oil

-2 lemons

-1/4 cup of fresh dill or 1 tablespoon dried dill 2 tablespoons of parsley

-1 tablespoon of mint

-Salt and pepper to taste


If
canned leaves are used, first scald for a few minutes in boiling water.
Boil 2 quarts of salted water. Add well washed rice when water is
boiling briskly and boil for about 10 minutes or until rice is nearly
cooked. Strain and add chopped onions, parsley, mint, dill, salt and
pepper to taste. Heat oil until hot. Pour over mixture and cover
tightly for 5 minutes. In the meantime, rinse and drain the grape
leaves. Place a teaspoon of filling in the center of each leaf. (Shiny
surface of the leaf should be on the outside) Use 2 grape leaves if the
leaf is not large enough. Fold like an envelope and roll lightly to
allow for the puffing of the rice. Place 2-3 coarse grape leaves at the
bottom of a pot. Arrange the rolled leaves on the top, side by side,
and in layers. Add the juice of the lemons and sprinkle with salt. Add
3 cups of water. Place some coarse leaves on the top. Press with a
plate and cover the pan. Let water to come to a boiling point then
simmer for about 45 minutes, until all the water is absorbed. Uncover
and let it cool. Remove carefully, one at a time so the grape leaves do
not unfold. Serve on a platter and garnish with sliced lemon. Eat cold.



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