Dolmades with Priscilla Yap


How authentic this is, is beyond my judgment. We just wanted to make something different (something a little impressive) using ingredients I have at home. I like them. Better at room temperature or cold even. Next time, I'll try it with ground beef or lamb!
3 C of any combination of cooked rice: brown sticky rice, white rice, brown rice, old rice
2 medium lemons, juice of
4 cloves of garlic
1 medium onion, diced
3 stalks of green onions, diced
4 Tbsp cilantro, chopped (or parsley and/or mint)
1/2 C of walnuts, chopped (usually it's pine nuts, slightly toasted, not minced)
Salt and pepper to taste
2-3 Tbsp olive oil

1 Jar of grape leaves (32 oz? jar will provide for about two batches of this recipe)
1/4 C chicken broth or water
Heat the pan, then oil then onion. When softened, add garlic. Allow to cool. Meanwhile, mix the rice with the green oinon, cilantro or herb(s) of your choice with the nuts and season with salt and pepper and oil. Start with 4 Tbsp of lemon juice and add more salt and lemon juice to taste, keeping in mind that the leaves will add acidity and saltiness.

Preheat oven to 325 degrees. After draining the leaves, remove the stem from one leaf and lay flat on a cutting board or flat working surface. Spoon a rounded tablespoon in the middle of the leaf and roll up (like an egg roll), tucking in the sides as you roll up. Place seam side down into a 13x9x2" pan. Keep going until all the rice is used up. Add the 1/4 C of water or broth to the pan and bake for 20 minutes.

Makes about 24-28 dolmades


Two happy cooks.

1 comment:

sueshoe said...

I've always wanted to make these!