Armenianstuffedgrapeleaves Recipes
ARMENIAN STUFFED GRAPE LEAVES
These are meatless and served cold with lemon. Another one where you might need a partner. A good appetizer for a party!
Provided by manushag
Categories Low Protein
Time 2h
Yield 70 dolmas, 70 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions in olive oil until soft, not brown. Remove from heat.
- Mix in everything else except grape leaves and lemon, cool.
- If using fresh grape leaves, blanch quickly in boiling water. If using canned or jarred, no need for this step. Rinse canned or jarred leaves to remove brine.
- Lay out one leaf, pointy side up, shiny side down, cutting off stem.
- Put a teaspoon of filling in the center, in a line. Fold up bottom of leaf to cover filling and then fold in sides and roll up to point of leaf. Don't roll too tightly because rice will expand. Similar to rolling a burrito or cigar.
- Dolma can be cooked in a double boiler to prevent scorching, or line a pot with broken leaves. Place all rolls in pot lined up neatly and stacked up until all are in pot. Cover with a plate to prevent floating.
- Squeeze 1 lemon into pot and add 2 cups of water.
- Cook over low heat for about an hour and check. If liquid is not absorbed keep cooking until no more liquid remains.
- Cool in pot without removing plate. Refrigerate until chilled and serve with lemon wedges.
Nutrition Facts : Calories 35.4, Fat 2, SaturatedFat 0.3, Sodium 181.2, Carbohydrate 4.2, Fiber 0.3, Sugar 0.8, Protein 0.6
ARMENIAN STUFFED VEGETABLES (DOLMA)
Make and share this Armenian Stuffed Vegetables (Dolma) recipe from Food.com.
Provided by Mark Marcarian
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- PREPARATION OF VEGETABLES:.
- A variety of vegetables can and should be used including red, gold, and or green bell peppers. Also used are large sized zucchini squash, tomatoes, and onions.
- Scoop out the vegetables leaving an opening for the filling of about 1 1/2 to 2 inches in diameter and about 2-3 inches deep. Fill the scooped out vegetables with the filling mixture and place upright in a large covered casserole.
- Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1-1 1/2 hours.
- Try this dish served with a dollop of Mahdzoon (YOGURT) over the filled vegetables.
- See my Mahdzoon recipe -- ENJOY!
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