Yalantzi Dolmathes Food

DOLMATHES ( MEAT STUFFED GRAPE LEAVES)

Steps:

• Heat oil in large skillet.
• Add onion and saute until transparent but don't brown.
• Add meat, stirring to break into pieces.
• Add rice,dill,pine nuts, water and tomato paste; season to taste with pepper.
• Cook over medium heat until water is absorbed, about 10 minutes.
• Cover bottom of Dutch oven with layer of the smaller grape leaves and any that get torn in the process of rolling.
• Stuff remaining leaves by placing leaf shiny side down, on the palm of hand, with base of leaf toward wrist and tip of leaf toward middle finger.
• Put a spoonful of meat mixture in the center.
• Fold base of leaf over stuffing, then fold sides of leaf over (like an envelope), tucking edges in snugly.
• Arrange tip side down in pan.
• Add broth to within 1 inch of top layer; use any leftover leaves to cover top layer.
• Place plate upside down over top layer and press.
• Cover and cook over medium heat until rice is tender, about 30 minutes.
• Sprinkle with lemon juice and cook 5 minutes longer.
• Let cool to room temperature, or chill thoroughly.
• Garnish with lemon slices and serve.
• *The stuffed grape leaves can be prepared 2 to 3 days before serving and refrigerated or they may be frozen, If frozen, thaw overnight in the refrigerator, then add a little broth or water before gently reheating in a pan.

DOLMATHES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onions until tender. Stir in rice and brown slightly. Add 3 1/2 cups water, and half of the lemon juice. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Stir in dill, parsley and pine nuts.
• Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center. Fold in the sides and roll tightly. Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathas.
• Cover with aluminum foil and bake in preheated oven for 45 minutes.

YALANTZI DOLMATHES

Steps:

• In a heavy 10" to 12" skillet, heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it.
• Add the onions & cook for 5 minutes, stirring frequently, until they are soft & transparent but not brown.
• Add the rice & stir constantly for 2 to 3 minutes, or until the grains are coated with oil (Do not let them brown).
• Pour in the water, add the salt & a few grindings of pepper & bring to a boil over high heat.
• Reduce the heat to low, cover tightly, & simmer for about 15 minutes, or until the rice is tender & has absorbed all the liquid.
• In a small skillet, heat 1 tablespoon of the remaining olive oil & in it cook the pine nuts until they are a delicate brown.
• Add them to the rice, then stir in the currants. In a large pot, bring 2 quarts of water to a boil over high heat.
• Drop in the grape leaves and immediately turn off the heat.
• Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly.
• Gently separate the leaves and spread them, dull sides up, on paper towels to drain.
• Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture.
• Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water.
• Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes.
• Uncover and cool to room temperature.
• To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.

DOLMATHES

Steps:

• Put a pot that is large enough to hold the grape leaves over high heat. Add enough water to cover the leaves and bring to a boil. Add grape leaves and blanch for 5 minutes, drain and set aside.
• In a large mixing bowl, combine: ground beef, rice, sea salt, pepper, onion, olive oil, and dill, mix well.
• Take a knife and cut off the stem of each grape leaf.
• Place about 1 tablespoon of the meat mixture at the bottom of each leaf (ribs up) and fold over the sides of the leaf to cover the mixture. Then roll upwards. Place into a deep pot in layers (should have about 2 layers depending on the size of your pot).
• Once all dolmathes are done, cover the tops of them with any broken grape leaves (if you have them).
• Add the chicken broth, cover dolmathes with a small plate or lid to keep them down and together. Turn heat to medium.
• Bring to simmer, cook on low for about 15-20 minutes, or until the rice is cooked.
• Once cooked, prepare the avgolemono sauce.
• Beat eggs in a bowl for 5 minutes.
• Add lemon juice to the egg mixture and while still beating slowly pour in 1 cup of hot broth from the dolmathes pot into bowl with the eggs - this tempers them so they won't curdle.
• Now, pour egg mixture into pot with dolmathes and slowly mix everything together. Add salt and pepper if desired.
• Bring to simmer, cover, and remove from heat.
• Place a few dolmathes on a plate, pour some avgolemono sauce over them, and serve with lemon wedges!