Dolmas vine leaves

Submitted by enr on 21 Dec 2002
1 jar of canned grape leaves
200 g rice
1/2 cup (100 ml) sunflower oil
2-3 onions
1 stalk leek
1 tbsp (10 g) tomato paste
dry parsley
dry dill
Dolmas vine leaves
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Canned grape leaves drip. Finely chopped onion and leek sauté in the oil with a little water. When tender, add rice stew with 1/2. Glass of water. After boil off the water, add the spices - fuzzy in a little cold water tomato paste, salt, parsley and dill. Stir and wrap the dolmas. On a wooden board Spread each sheet of shiny part below. Place the stuffing. Onto it, turn the lateral parts and then wrapped lengthwise. The dolmas lining up tightly in a pan, the bottom of which is covered with vine leaves. Pour water and 2-3 tablespoons of sunflower oil, stacked with a plate and cook 1 hour on low heat.
1 user
21 Dec 2002


Why did not I do vine leaves stuffed properly - always leaves remain tough and not eatable, but I'm a novice cook and kept the instructions as in the recipes.

If you are tough, the leaves must first be lightly cooked. Are they tough, depends on how they are preserved. If only preserved with salt, actually remain tough and must be pre-cooked. Other leaves were sterilized with more cooking and therefore need dovaryavane.

In addition to vine leaves them up can be made with lime leaves, salad, salt bush, beets.

Significantly how are preserved, and I also know from my mother-chi is very important what kind of vine.

dagogodishten From experience I know that it is important vine leaves to be *young* (a sleek and smooth in - light green) and will be tough.At home we love vine leaves and every year you gather and sterilizing

benzothiazine makes them stuffed, except asphyxia. Just a little boil rice to swell and mix everything raw. Dill is a great seasoning for Sarmite, and other recipes are not present.