Vine dolmas in Lebanon

Submitted by enr on 15 Feb 2010
30 grape leaves
1 carrot
4 cloves garlic
50 g almonds
3-4 tbsp olive oil
200 g rice
pinch of cinnamon, 1-2 grains allspice, 1 tsp salt
1 tomato
250 g beef
1 tbsp lemon juice
7-8 leaves of fresh mint
4-5 tbsp sunflower oil
Vine dolmas in Lebanon
Photo added on
Photo author
Carrots, garlic and almonds finely. Vegetables fry briefly in preheated olive oil. After 1-2 minutes add the almonds and fry over high heat for 15-20 seconds. Add rice and the mixture was stirred continuously. After 3-4 minutes add the cinnamon and ground allspice, pour finely chopped tomato and salt it. Stir, pour 200 ml water and stew on low heat until the rice absorbs the water. Was added to the minced meat, crushed well and stirred until homogeneous. Remove the pan from the heat and filling flavored with lemon juice and finely chopped mint. Each leaf is placed on the finished stuffing and rolls. The dolmas are arranged in a suitable pot. Add the oil and water is poured so as to cover them. Pressed to dish and sauté until ready.
0 users
15 Feb 2010