Thanks to OM for sending me this link. It looks much easier than I thought-just a bit time consuming. I'm inspired to try this! Anyone have a good recipe for the stuffing? This looks like more meat than the Egyptian kind.
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11 comments:
quick correction, it was ~W~ who provided the link :D
try the recipe on www.wasfasahla.com. it's mad time consuming.
rice, some well chopped beef meat (like the one used in Pasta) , both not cooked , rice soaked however ... some arabic spices and ur ready to roll "bun intended" :)
i didnt watch the video ... but there are two ways to cooks it ... one with Olive oil and one with tomato sauce ...
u can add ribs and but them at the bottom of the pot .... faaaantastic ...
i cant resist giving cooking advice :)
Cat Cora has a recipe for Greek Dolmades, with Avgolemeno Sauce, on the Food Channel website. I have a similar recipe, but we ALWAYS cook our meat and drain it, and also cook the rice before assembling the dolmades. It's a habit we got into to avoid an uncooked and greasy taste, and totally cooked rice (which we had problems with). We also buy extra leaves and put the crappy ones on the bottom of the pot and on the top to hold in moisture. Also, since wrapping the domades is time consuming, sometimes we cook up and make the filling mixture, refrigerate it overnight, and then proceed to wrapping them the next day. I make extras and freeze them up to eat later with some feta - just add a bit more broth and let them cook a bit. Oh and we use dill seed instead of mint - it's nice a crunchy.
My daughter is Awesome at wrapping grape leaves! She does it much better than I do. Some of my husband's ancestors were cigar wrappers, so maybe she inherited the trait.
Here's the link:http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15472,00.html
Thanks for so many great suggestions...if I don't do it Vagabond's way (no pre-cooking), do I make some stock, and then cook the little buggers on their ends (never a boil-stock is never above the dolmade) w/ a plate on top?
I tried to make these several times for my husband. Everytime it was a disaster!! Now I can make a mean stuffed cabbage, but I suck at these grape leaves.
Spicy Bug, I'd love to have your recipe for stuffed cabbage, if you're willing to share. I think the grapes leaves are amout the right about of filling, cooking in the right amount of stock, at the right temperature...I'd hate to waste the energy, but it's hard to buy these in the stores in the Egyptian style.
Yeah, forgot about the plate on top, but we always pad the top with defective leaves too. Oh yeah, then the plate. And then the lid.
In the video, it's more meat than rice....thanks for the tips,everyone. The defective leaves is a good tip, Vagabond!
I line the bottom of the pan with sliced potatoes (my family loves the potatoes and no scorching!) and put a plate on the top. Cover with a tight fitting lid--or aluminum foil wrapped tightly over the top of the pan. You can use chicken stock made from buillion cubes--I use Maggi--or any meat stock. Add some tomato paste if you like to the stock--just about half a can for extra flavor and color. Be sure to rinse the grape leaves well before you stuff them, and cut off the stem.
Recipe:
Ratio of rice to meat: 2 to 1 (You can also make it meatless if you like)
Mix raw ground beef or lamb--or half and half, washed raw rice, grated onions, minced garlic, lots of chopped parsley, cilantro and dill (one, two or all three--depends on your likes), salt, pepper, oil or olive oil, one small can tomato paste, juice of 1 fresh lemon or lime, some ground cumin and corriander (maybe a bit of cinnamon or nutmeg if you like the flavors). After you put the stuffed leaves in the pot, just cover the last row of leaves with stock--you dont want to drown them. Takes about 45 minutes to cook. BTW, add the meat last--after you have mixed all the other ingredients--if you mix in the meat before the rice--you end up with "kufta" mixed with "plain" rice.
Thanks, Eva!
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