Re: Ethnic & Regional
Derev Dolma (Stuffed Grape Leaves)
Filling:
1 pound chopped lamb
1/4 cup large bulgar
1 onion, finely chopped
1 teaspoon salt
1/8 teaspoon black pepper
1/4 cup tomato sauce
1 pint jar grape leaves
juice of 1/2 lemon
1 1/2 cups water
Combine the chopped lamb, bulgar, onion, salt & pepper and half the tomato
sauce in a mixing bowl. Knead the all by hand until they are well blended.
Rinse the grape leaves in cold water to remove the brine. Remove the stems
from the grape leaves. Place one leaf on a flat work surface with the
smooth side of the leaf face down. Place a heaping tablespoon of the meat
mixture on the stem end of the leaf. Fold the two sides of the leaf over
the filling and roll the leaf from the stem end to the tip. This should
resemble a short cigar after it is rolled. Continue filling and rolling
the leaves and place them close together in a saucepan. Cover the dolmades
with a small plate to weight them down and keep them from moving. Mix the
lemon juice, remainder of the tomato sauce and the water together, then
add to the saucepan. Cover the saucepan, bring the liquid to a boil over a
moderate flame, then lower the heat and simmer the dolmades for 45
minutes. Serve hot with madzoon (yogurt).
(4 servings)
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