Swiss Charred By Greek Dolmades Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SWISS CHARD DOLMAS



Swiss Chard Dolmas image

Provided by Leslie Land

Categories     dinner, lunch, appetizer, main course

Time 2h15m

Yield 18 dolmas

Number Of Ingredients 17

18 long-stemmed Swiss chard leaves, each leaf at least 5 by 8 inches (if chard is short stemmed, allow 4 or 5 extra leaves)
1 pound lamb shoulder chops, on the bone
2 tablespoons olive oil
1 1/2 cups chopped onion, pieces about 1/3 inch size
Fine shredded zest of 1 large lemon, about 1 tablespoon
2 large cloves garlic, finely minced
1/2 cup raw basmati rice, or other long-grain white rice
2 tablespoons currants
2 tablespoons pine nuts
1/2 cup minced fresh parsley
1/4 cup minced fresh dill, or 1 1/2 tablespoons dried
1/2 teaspoon salt
1/4 teaspoon allspice
1 medium onion, thinly sliced
2 egg yolks
Juice of 1 lemon, about 1/4 cup
1 lemon, cut in thin wedges, for garnish

Steps:

  • Bring a large kettle of water to the boil, add the chard and stir well. Drain at once, rinse with cold water, drain again and set aside.
  • Bone the chops and reserve the bones. Cut off all fat and discard.
  • Chop the meat into little chunks a bit coarser than hamburger. There should be about one cup.
  • Put a wide skillet over medium heat, add the oil, then the chopped onion. Cook, stirring often, until the onion is just golden around the edges, about 15 minutes.
  • Add the lemon zest and cook, stirring, for about two minutes, then add the garlic and meat. Continue cooking, stirring occasionally, until the meat is just starting to brown, about five minutes more.
  • Stir in the rice, turn the heat to medium-low and add a half-cup of water. Allow to simmer undisturbed until all the water is absorbed, then stir in the currants, pine nuts, herbs and seasonings and remove the pan from the heat.
  • Fold each chard leaf in half the long way, so the spine of the stem protrudes. Starting where the stem widens, slice out the lower portion of the stem. Reserve leaves and stems.
  • Lightly film the bottom of a nonstick nine-inch diameter kettle with olive oil, then line it with onion slices, lamb bones and chard stems.
  • Lay a trimmed leaf face up on the work surface. Put a generous portion of filling in a wide line right above where the cut has split the leaf. Fold up the two bottom flaps to cover the filling, fold in the leaf edges to enclose it further, then roll like a jellyroll to the tip, tucking as you go. Set the rolls seam side down in the kettle, placing the second layer of leaves perpendicular to the first.
  • Pour in one and three-quarters cups of water; put a plate on top of the rolls to weight them down and cover the pan. Cook at a gentle simmer for an hour, or until the chard is tender and the rice fully cooked.
  • Using tongs, remove the rolls and set aside, covered to keep warm. Strain the kettle contents, pressing on the solids to get all juices; there should be about two-thirds of a cup of liquid. If necessary, boil to reduce, or add water.
  • Beat the egg yolks with the lemon juice in a small nonstick saucepan. Add the juices and cook, stirring constantly over very low heat, until the sauce thickens. Do not let it boil.
  • Serve the dolmas hot or cold, with sauce on the side, garnished with lemon wedges.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 3 grams, Sodium 185 milligrams, Sugar 2 grams

SWISS CHARD DOLMADES



Swiss Chard Dolmades image

Since we grow a lot of Swiss chard in our garden, I experimented with the smaller more tender leaves and found that they are even more delicious than grape leaves in preparing dolmades. We have one vegetarian and two carnivores in our household, so I came up with two fillings to accommodate everyone.

Provided by Beth Wettergreen

Categories     White Rice

Yield 4 serving(s)

Number Of Ingredients 14

16 small swiss chard leaves, each approx. 6
2/3 cup white rice or to taste orzo, mixed with rice
3 cloves garlic, minced
2 tablespoons butter
1/4 cup slivered almonds
3 tablespoons white raisins or 3 dried apricots, chopped
1 tablespoon curry powder
1 teaspoon salt
8 ounces lamb shoulder, fat trimmed, chopped in 1/2
1 teaspoon olive oil
3 cloves garlic, minced
1/4 cup white rice
1 teaspoon dried dill or 2 tablespoons fresh dill, chopped
2 teaspoons salt

Steps:

  • Saute rice/orzo and garlic in butter for 1 minute, add almonds.
  • Stir just until almonds become a bit brown.
  • Turn off heat, stir in remaining ingredients.
  • Brown lamb and garlic in olive oil, add rice and stir just until rice begins to brown.
  • Turn off heat, stir in remaining ingredients.
  • 3 cups canned tomato juice Lemon wedges Have both the fillings prepared and ready to go.
  • In a 9X11" baking dish or large wide-bottomed stewing pot, pour 3/4 cup tomato juice, or enough to cover the bottom of the dish about 1/2" deep.
  • Rinse chard leaves and cut off any stem.
  • Stack chard leaves in a steamer basket or metal colander over a large kettle of boiling water: cover.
  • Allow leaves to steam 3-4 minutes or until soft and pliable but still quite green.
  • After 2 minutes of steaming you can use two spatulas to turn the whole stack of leaves over to allow the "less cooked" ones on the top to steam more thoroughly.
  • Remove chard leaves to a plate. Separate them and allow them to cool so they will be easier to handle. Flatten a chard leaf on the working surface and place about 2 tablespoons of chosen filling 1/2 inch above the bottom stem end.
  • Fold each side over the filling, then roll up from the stem end "burrito style", ending with the top of the leaf folded over the roll.
  • Place the dolmade "leaf-tip-side-down" in the tomato juice in the prepared pan.
  • You should be able to see the roll, but not any of the seam, which should be underneath.
  • I differentiate the vegetarian and meat dolmades by placing a sliver of carrot or red pepper on top of the vegetarian ones.
  • Repeat with all of the remaining leaves.
  • If you tear a leaf and can't use it or have extra filling left over, you can sprinkle it into the tomato juice when you bake the dish and your sauce will be all the more delicious.
  • Pour remaining tomato juice over the dolmades.
  • Two cooking methods: Bake in a moderate 350 degree oven for 35 minutes on the top shelf, uncovered.
  • or Simmer in a large stew pot on top of the stove. If you choose this method, weight the dolmades down by placing a plate on top of them and then putting something heavy (i.e. a heavy coffee mug or two) on top of the plate. Simmer at low-medium heat on stove top for 20-25 minutes.
  • This method produces a more compact dolmade that holds together better when you serve it. Important: When you take them from the oven or turn off the stove, let them sit for at least 10 minutes before serving.
  • They are much less likely to fall apart this way.
  • Serve 4 dolmades per guest with lemon wedges to squeeze over.
  • They are delicious cold or room temperature as well.
  • Suggested accompaniments: Avegolemo soup, tossed salad with black olives and feta cheese, fresh steamed artichokes, garlic bread.

DOLMADES



Dolmades image

This has been passed down from my grandfather to my mother. It is a Greek recipe for stuffed grape leaves.

Provided by DKP3513

Categories     Greek

Time 1h

Yield 20 serving(s)

Number Of Ingredients 12

1 (8 ounce) jar grape leaves (about 25 leafs)
1 lb ground round
1 lb ground lamb (You can use two pounds of Ground round if you can't find ground lamb)
salt, to taste
pepper, to taste
1 tablespoon fresh parsley, minced
1 (4 ounce) box tabouli mix (I cup raw rice if you can't find Tabuli)
1 onion, fine chopped any size you want, I prefer mild sweet onion
1 garlic clove (crushed or pressed into meat mixture)
3 (16 ounce) cans chicken broth (you can use just water if you want.)
4 lemons, squeezed or 4 lemon juice, equivalent
4 eggs

Steps:

  • Drain, rinse and dry grape leaves.
  • Place off to the side.
  • In a large bowl mix ground round, Lamb, salt, pepper, minced parsley, onion chopped, crushed or pressed garlic and Tabuli (or rice); mix well.
  • Lay out one grape leaf stem up, place about 1 rounded tablespoon meat mixture near stem.
  • Fold stem up over meat mixture fold one side leaf over mixture, fold top over then roll the rest but not tight.
  • This is just like making a burrito.
  • I use toothpicks to keep the stuffed leaves together.
  • Place in at least 1 gal pot.
  • Continue until all leaves are filled and snug in pot.
  • If you run out of grape leaves that's okay, you can roll little balls of meat mixture and place in pot.
  • Cover all stuffed leaves with chicken broth adding water if you don't have enough broth, more broth if you have it on hand (you can use just water if you want).
  • Bring the broth to a boil then turn heat to low, simmer and cook covered until tender (pierced with a fork) about 30 minutes.
  • Remove about 1 quart of broth from pot and let cool down a little.
  • You want it hot just not scalding hot.
  • In another bowl beat 4 eggs until frothy adding slowly juice from lemon.
  • Take the warmed broth and add to the egg mixture slowly a 1/2 ladle at a time still beating the egg mixture.
  • After all broth is mixed with egg & lemon slowly add to pot on stove.
  • Cover the pot and turn flame off.
  • Let sit for about 10 minutes then serve.
  • I like it tart and rich so I use more eggs and lemon then the recipe calls for.
  • You can experiment how many eggs and lemon you want for the egg lemon broth.
  • Leftover broth in pot makes good Avgolemono (Egg Lemon soup).

More about "swiss charred by greek dolmades recipes"

DOLMA RECIPE (ASSYRIAN SWISS CHARD DOLMA) - HILDA'S …
WEB Apr 15, 2019 Step 3: Dip approximately 4 to 6 Swiss Chard leaf sections into boiling water for a few seconds. Drain the blanched leaves in a …
From hildaskitchenblog.com


VEGETARIAN DOLMA RECIPE FOR SWISS CHARD LEAVES (WITH TZATZIKI)

From fromachefskitchen.com
5/5 (4)
Total Time 1 hr 30 mins
Category Vegetarian / Vegan Entrees
Published Mar 2, 2024


GREEK DOLMADES RECIPE WITH LEMON SAUCE
WEB Jul 4, 2024 Make the lemon sauce: using a blender, blend together the water or chicken broth along with lemon juice, 1 tbsp cornstarch, and 2 eggs. Transfer to a small pot over medium heat, stirring often, and let it …
From foodbymaria.com


SWISS CHARD STUFFED WITH GROUND MEAT AND RICE – KIS …
WEB Jan 20, 2014 2 bunches (about 400 gr) Winter greens with large leaves or Swiss Chard; For the filling: 225gr/8oz/1 cup ground beef or ground lamb (ground turkey works well too)
From ozlemsturkishtable.com


GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES …
WEB Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the …
From mygreekdish.com


GREEK DOLMADES RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING …
WEB Preparation. 1) Rinse the rice really well through a sieve until the water running through is no longer cloudy, set aside. 2) In a saucepan, add 3 Tbsp of olive oil, onions and a light …
From laurainthekitchen.com


16348 SWISS CHARRED GREEK DOLMADES RECIPES - RECIPEOFHEALTH
WEB swiss chard leaves, stems removed and leaves steamed so they are plyable, raw rice, cooked, fine chopped mushroom, onion, finely chopped, shallot, fine chopped, sun-dried …
From recipeofhealth.com


HOMEMADE GREEK DOLMADES EASY RECIPE - COOKING FROG
WEB Apr 7, 2022 In a bowl, soak the rice in water for 15 minutes. After soaking, drain the water completely. In a pan, heat 1 tbsp of olive oil over medium heat. Add onions and sauté until they become translucent, stirring …
From cookingfrog.com


LAMB DOLMADES: LAMB AND RICE STUFFED GRAPE LEAVES
WEB 16 ounces grape leaves from a jar, rinsed, drained, and stems removed. 2 pounds ground lamb (or 1 pound ground lamb plus 1 pound ground beef) In a large mixing bowl, combine the ground meat, onion, garlic, salt, …
From dimitrasdishes.com


GREEK STUFFED GRAPE LEAVES: DOLMADAKIA - DIMITRAS …
WEB Jul 13, 2020 If using fresh grape leaves, blanch them in boiling water and drain. Be sure to cut the tough stem off. Sauté onions with 1/3 of the olive oil over medium-low heat for about 10 minutes or until very soft and …
From dimitrasdishes.com


SWISS CHARD DOLMAS WITH TOMATO SAUCE - CANADIAN …
WEB Dec 3, 2008 Method. Tomato Sauce: In saucepan, heat oil over medium-low heat; cook onion, stirring often, until golden, 20 minutes. Add garlic, salt, pepper, allspice, sugar and cayenne; cook, stirring, for 3 minutes. …
From canadianliving.com


SWISS CHARRED BY GREEK DOLMADES RECIPES
WEB 16 small swiss chard leaves, each approx. 6: 2/3 cup white rice or to taste orzo, mixed with rice: 3 cloves garlic, minced: 2 tablespoons butter: 1/4 cup slivered almonds
From tfrecipes.com


GREEK DOLMADES - STUFFED VINE LEAVES | AKIS PETRETZIKIS
WEB When ready, remove from heat and set it aside to rest for at least 10 minutes. Add the coriander, dill, mint, lime zest, salt and pepper. Stir to combine. To assemble. Spread 4-5 vine leaves, lemon wedges and …
From akispetretzikis.com


DOLMADAKIA - STUFFED GRAPE LEAVES - THE GREEK FOODIE
WEB Mar 7, 2023 Line the bottom of a large pot with three layers of grape leaves. Place each roll seam side down. Continue with the remaining stuffed leaves, placing them tightly together in the pot. Do a second …
From thegreekfoodie.com


STUFFED SWISS CHARD LEAVES – PAZI SARMA DOLMA WITH …
WEB Sep 21, 2021 Drizzle olive oil on the leaves. Place a flat plate or a smaller lid on top. This is to keep the stuffed chards in place. Pour in more hot water until all the chard leaves and the lid is covered. Cook over …
From rulingthekitchen.com


GREEK DOLMADES WITH AVGOLEMONO SAUCE - BINGE …
WEB Oct 4, 2022 Melt butter in a pot and pack the grape leaves tightly and layer. Cover with broth, created by mixing water & Better than Bouillon, and cook at a low simmer for at least an hour or until the internal …
From bingeworthybites.com


BEST STUFFED GRAPE LEAVES (DOLMAS) - THE …
WEB Dec 3, 2019 Boil the broth or water and pour over the grape leaves, arriving at the top layer and somewhat covering (about 4 cups liquid, maybe a little more.) Now cover the pot with the lid and cook over medium heat …
From themediterraneandish.com


DOLMADES (Ντολμάδες) | MIA KOUPPA, TRADITIONAL …
WEB Step 10. Remove from heat. In a small bowl mix together 1/4 cup (60 ml) freshly squeezed lemon juice and 1/2 tablespoon flour. Mix with about 1/2 cup (125 ml) water from the pot. Mix well until not lumpy, and pour this …
From miakouppa.com


DOLMADES (GREEK STUFFED GRAPE LEAVES) - EASY RECIPE …
WEB Start by opening a 16-ounce jar of grape leaves in brine and soaking them in water for 10 minutes. Then, drain the grape leaves and line the bottom of a 12-inch skillet with several of them. Take a tablespoon of filling and …
From easyrecipechef.com


SWISS CHARD DOLMADES | KALOFAGAS.CA
WEB Jan 29, 2021 Transfer to a large bowl of ice water. Repeat with the remaining bunches of swiss chard. Drain well and pat-dry with tea towels. Cut off the stems from the bottom of the leaves. Bring a large saucepan …
From kalofagas.ca


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #appetizers     #side-dishes     #eggs-dairy     #rice     #vegetables     #canadian     #oven     #easy     #dinner-party     #vegetarian     #cheese     #dietary     #inexpensive     #pasta-rice-and-grains     #equipment     #number-of-servings

Related Search