Stuffed Vine Leaves Authentic Turkish Dolma Food
DOLMA DALYA - ALGERIAN TOMATO & PEPPER STUFFED VINE LEAVES
This is a delicious vegetarian dish which makes a beautiful appetizer, side dish or mezze. This particular recipe is of Algerian origin - it's known as Dolma Dalya or Feuilles de vigne farcies - which I have slightly tweaked to suit my families taste. If you have never made stuffed vine leaves, you may want to take a look at my step by step tutorial here on Zaar : http://www.recipezaar.com/bb/viewtopic.zsp?t=250725
Provided by Um Safia
Categories Peppers
Time 1h35m
Yield 50 stuffed vine leaves
Number Of Ingredients 20
Steps:
- Vine Leaves:.
- To prepare fresh vine leaves, trim the stalks & wash the leaves under running water. Blanch in lightly salted water for 15 minutes. Rinse then drain & set aside.
- To prepare bottled vine leaves, take the leaves out of the bottle & soak in plenty of cold water for at least 20 minutes. Rinse the leaves individually under running water the set aside.
- To prepare vacuum packed vine leaves, remove the leaves from the packet & soak in plenty of cold water for at least 15 minutes. Rinse the leaves individually under running water the set aside.
- Finely dice the pepper, tomato & onion. Fry gently in a little olive oil along with the minced garlic for approx 4 minutes. Add the spices & seasoning & cook for a further 30 seconds.
- Remove from the heat & add the rice, olive oil & water. Set aside.
- Broth:.
- Finely dice the onion & tomato & fry gently in a little olive oil. Add the cinnamon & seasoning, water, stock cube & lemon / lime juice. Cook for 15 minutes.
- After 15 minutes, remove from heat. At this point, you can do one of three things: liquidize the sauce, strain it to leave just a broth or keep it as it is.
- Stuff & fold your vine leaves:.
- Remove one leaf from the bowl of water & place in the centre of a dinner plate.
- Place one teaspoon full of filling into the bottom centre of the leaf - as in the photo.
- Take the left corner of the leaf & fold up to cover the filling.
- Do the same with the right hand side.
- Bring in both sides then gently roll up the leaf.
- Repeat these steps another 49 times - When folding the leaves, be firm but do not wrap them too tightly as they may split as the rice expands. Also don't be tempted to overfill the leaves either.
- NB: Most prepacked vine leaves come with their stalks attached. If they are tender you can leave them on - tuck them in the leaf or alternatively leave sticking out for a pretty effect. If the stalks are tough then remove them with a pair of scissors.
- Place carefully one at a time in a large pot. You can put up to 3 layers in a pot if necessary.
- Place a large plate or dish over the top of the vine leaves & gently pour the sauce broth over the top. Cover & cook on medium heat for at least 25 minutes; until the vine leaves are tender.
- My family enjoys these hot or room temperature drizzled with lemon / lime juice & good quality olive oil. They are really good served as an appetizer with a selection of dips such as garlic mayo etc.
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- Meanwhile, heat the olive oil in a wide saucepan then add the grated onions. Sautee until slightly caramelized.
- Add the rest of the ingredients for the filling, including the hot water, into the saucepan, and cook for another 5 minutes. Let the filling cool.
- While the filling is cooling off, prepare the vine leaves. If using fresh leaves, put them in hot water for 5 minutes to soften. If using preserved leaves, wash them multiple times to decrease their salt content before putting in hot water.
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- Heat the olive oil in a pan and saute onion until translucent. Add in the rice and cook for just a few minutes.
- Then add the tomato paste, cinnamon, dried mint, sugar, pine nuts, parsley and salt. Add in 1/2 cup boiling water. Stir well and cook for about 5 minutes. Turn the heat off.
- Reserve 5 or 6 grape leaves to cover the bottom of the pot. Lay flat a grape leaf on a clean surface. Place about 1 tablespoon of the rice mixture on the leaf and then start rolling. To roll, fold in left and right side, then the bottom and then roll tightly into a cigar. Please watch the video for the complete tutorial.
- Cover the bottom of a large pot with reserved grape leaves from the jar and place stuffed grape leaves in the pot to cover the bottom.
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