Domata Grape Leaves Recipes

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.

DOMATA (GRAPE LEAVES)

Steps:

• Place the rice in a bowl, add cold water to cover and let stand for 30 minutes.
• At the same time, place the currants in a small bowl, add hot water to cover and let stand for 30 minutes until plumped.
• Drain the rice and currants and set aside.
• Meanwhile, if using the pine nuts, preheat an oven to 350 degrees F.
• Spread the nuts in a small pan and place in the oven until toasted and fragrant, 6-8 minutes.
• Set aside.
• In a large sauté pan over medium heat, warm 1/2 cup of the olive oil.
• Add the yellow onion and the 1 teaspoon salt and sauté until softened, about 5 minutes.
• Add the green onions and sauté until softened, about 5 minutes longer.
• Add the allspice, cinnamon and drained rice and cook, stirring, until the rice is opaque, about 4 minutes.
• Add the chopped tomatoes (if using), parsley, mint or dill, currants and hot water and cook, uncovered, until the water is absorbed and the rice is about half cooked, about 10 minutes.
• Stir in the pine nuts, if using, and mix in ground beef thoroughly.
• Season to taste with salt and pepper.
• Let cool.
• Rinse the grape leaves in cool water and cut off the stems.
• Working in batches, lay them out on a table, shiny side down.
• Place a tablespoonful of the rice filling near the stem end of each leaf, fold the bottom end over the filling, then fold in the sides and roll up.
• Do not roll too tightly, as the rice will expand during cooking.
• Set aside, seam side down.
• When all of the filling has been used, select a baking pan or large, deep frying pan that will hold the stuffed grape leaves in a single layer and line with more grape leaves, if using.
• Arrange the stuffed grape leaves in the pan, seam sides down.
• Place a heavy plate on top to keep the leaves from unrolling while cooking, then pour the boiling water and the remaining 1/4 cup olive oil around the leaves.
• Cover and simmer gently over very low heat until the rice and leaves are tender, about 45 minutes.
• Remove from the heat and remove the plate.
• Sprinkle with a little lemon juice, let cool, then serve with lemon wedges.
• Or cover and refrigerate for up to 2 days; bring to room temperature before serving.