Sunday, December 30, 2007

Post #53b - Stuffed Grape Leaves, Part II

I took the rest of the cooked Himalayan red rice I made earlier, and mixed it with diced tomato, cucumber, feta, s&p, lemon juice, olive oil & sumac. Best at room temperature.

For the remainder of my grape leaves, here's what we did:

1 jar grape leaves
1 lb ground beef (lamb would most likely be better)
1/2 c white rice
1 egg white
few T chopped parsley
1/2 t dried basil
1 1/2 t salt
garlic powder

Bring a large pot of water to a boil, drop in the leaves (don't worry about separating them), return the water to a boil, then turn off the heat. Let sit for 10 minutes. Drain, then refill the pot with cold water and add the leaves. Let them sit until you're ready.

Mix up everything else.

Trim the stems from the leaves, unless you like chomping on undigestible greenery.

Lay a leaf out flat, and place a heaping teaspoon of filling near the stem end. Fold up one bottom leaf-lobe, then the other. Then fold in the sides, then roll up like a burrito. Repeat, repeat, repeat.

Fill a large pot with about an inch or so of water. Place a plate in the pot. Place the dolmades on the plate, making them snuggle together so they don't come unwrapped. More than one layer is ok. Cover with any remaining grape leaves, then with another plate. Cover the pot, bring to a boil, then lower the heat and simmer until tender, maybe 45 minutes (I wasn't really paying attention to time).

We served these with hummus and pita. Next time I'd probably cut back on the filling a little, because at times the grape leaf flavor got lost, and it felt like eating a meatball.

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