Dolma Meat Filled Food

DOLMA (STUFFED GRAPE LEAVES WITH MEAT AND RICE)

Steps:

• In a large mixing bowl add the ground beef and season with salt, paprika, and black pepper. Then add the remaining filling ingredients, and mix with a large spoon or your hands until thoroughly combined.
• Lay the grape leaves with the underneath-side (the less smooth side with the visible veins) facing up, and place about 1 tablespoon of filling (or more depending on the size of the leaves) along the stem end of each leaf, fold over the sides, and roll from the stem up to form a sausage-like roll. Repeat with the remaining grape leaves.
• Preheat the oven to 400°F, and arrange the rack in the center of the oven.
• Arrange the grape leaves in a 9-by-13-inch pan, lining them up 2 layers high. If you have extra unwrapped grape leaves, lay them across the top of the others. This will prevent the grape leaves from getting too dry or dark when baked. Pour water over the top.
• Cover the pan with parchment paper, and then a layer of foil. Place in the oven and bake for 45 minutes, then lower the temperature to 375°F and continue to bake for another 30 to 35 minutes until the rice is completely tender (taste one to be sure). Cool the grape leaves in the pan for about 5 to 10 minutes before serving. Serve hot.
• While the grape leaves are in the oven, make the yogurt-garlic sauce by combining the yogurt, garlic, salt, and water (the amount of water is really optional, depending on your preferred consistency--thick versus thinner sauce). Drizzle the sauce over each serving of grape leaves.

DOLMA (MEAT-FILLED)

Steps:

• Combine meat with olive oil, onion, herbs, rice and season generously.
• Line the pot you will be cooking your dolma in with a couple of layers of torn grape leaves (to prevent the dolma from being scorched while cooking).
• Place a grape leaf, shiny side down, on surface in front of you.
• If the stem is quite thick, cut it out with a knife, making a V.
• Pinch off about a teaspoon of the meat filling and place in the centre of the leaf.
• Fold in sides of leaf and roll up, not too loose and not too tight (allowing a bit for the expansion of the rice as it cooks), into neat little packets.
• Place neatly in pot and continue making dolma until you've used up all your meat mixture.
• Pour lemon juice over and cover dolma with boiling water, covering dolma with about 1/2 inch of water.
• Weight down with a plate and put lid on pot.
• Cook at a gentle simmer for 45 minutes to 1 hour, or until rice is tender.
• Carefully remove dolma, and place in a heatproof platter.
• Make Egg-Lemon Sauce (Avgolemono).
• Beat the eggs with the lemon juice and corn flour.
• Slowly dribble in hot stock left from cooking dolma, whisking egg mixture constantly.
• Keep adding hot liquid slowly, whisking, to temper the eggs.
• Pour the egg mixture into the pot with the remaining stock and whisk over a medium-low heat until sauce has thickened.
• Pour sauce over your dolma and enjoy!

DOLMAS

Steps:

• Mix together the beef, lamb, rice, olive oil, salt, mint, parsley, pepper, oregano and onions. This is the filling. Next, rinse the grape leaves and separate in a colander. Place 2 to 3 grape leaves stem-side up on a work station; they should overlap each other. Place desired amount of filling in the center and roll, folding in the sides. Repeat with the remaining grape leaves and filling. Arrange tightly together in a stockpot. Once the stockpot is full, cut the lemons in half and put on top. Cover with beef stock and simmer until the rice is soft, 30 to 45 minutes.

DOLMAS (STUFFED GRAPE LEAVES)

Steps:

• Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
• Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
• Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
• Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
• Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

DOLMA (ALGERIAN STUFFED VEGETABLES)

Steps:

• Peel the zucchini and potatoes.
• Chop the stem off the zucchinis.
• Chop the potatoes and zucchini in half short ways so now you have 4 zucchini pieces, each about 3 inches long and 4 potato pieces, each about 2 inches long.
• Carefully scoop out the inside of each zucchini piece, leaving a wall about 1/4 inch thick around. Discard the scooped out part.
• Carefully scoop out each potato in the same manner but save the scooped out portion.
• Mix together the ground meat, 1 tablespoon of parsley, rice, egg, 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon.
• Stuff the meat mixture into the potatoes and zucchini, loosely.
• Heat oil in large pan and saute onion and lamb together.
• Add the water and bring to boil over medium high heat.
• Add the chick peas, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon and simmer over low heat for 20 minutes.
• Put the stuffed vegetables in the sauce along with the reserved potato pieces. Cook covered for 1/2 hour.
• Remove from heat and add lemon juice and 1 tbsp parsley.