Dolma Dalya Algerian Tomato Pepper Stuffed Vine Leaves Recipes

Steps:

• Dice the onions and sauté with 1/4 cup of olive oil.
• When they turn translucent, add the pine nuts and sauté for 5 more minutes.
• Add rice and stir constantly for 5-10 minutes until the rice is translucent.
• Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley.
• After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 15-20 minutes until all the liquid is absorbed by the rice mixture.
• Take off heat and let cool.
• And now, here comes the fun part. Traditionally, you would put a spoonful of the cooled mixture in the center of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder. But since I have "The Ultimate Dolma Machine" (follow the link mentioned in the description section), I just placed a leaf on the rubber compartment of the machine, put a tbps of mixture in the middle and with a single slide, there comes my dolma from the other side of the machine. The process was a breeze. It took me only 10 minutes to roll nearly 40 perfectly shaped dolmas. Below is the process fully photographed.
• As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning).
• Lay all your dolmas side by side and tuck very tightly.
• Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down (so that the dolmas don't move around in boiling water) and bring to a boil.
• Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).
• Transfer to your serving dish and let cool.

Steps:

• Peel the zucchini and potatoes.
• Chop the stem off the zucchinis.
• Chop the potatoes and zucchini in half short ways so now you have 4 zucchini pieces, each about 3 inches long and 4 potato pieces, each about 2 inches long.
• Carefully scoop out the inside of each zucchini piece, leaving a wall about 1/4 inch thick around. Discard the scooped out part.
• Carefully scoop out each potato in the same manner but save the scooped out portion.
• Mix together the ground meat, 1 tablespoon of parsley, rice, egg, 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon.
• Stuff the meat mixture into the potatoes and zucchini, loosely.
• Heat oil in large pan and saute onion and lamb together.
• Add the water and bring to boil over medium high heat.
• Add the chick peas, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon and simmer over low heat for 20 minutes.
• Put the stuffed vegetables in the sauce along with the reserved potato pieces. Cook covered for 1/2 hour.
• Remove from heat and add lemon juice and 1 tbsp parsley.

Steps:

• Cook the rice in a large pan of boiling water according to the packet instructions, or until tender. Drain and transfer to a bowl.
• While the rice is cooking, peel and crush the garlic, trim and slice the spring onions and shred the ham.
• Heat half of the oil in a pan, preferably non-stick, (you will probably need more oil if you are not using a non-stick pan) and sauté the mushrooms and garlic for 3 minutes, or until they have softened; add the spring onions and ham and cook for another 2 minutes.
• Remove the pan from the heat, and toss the mixture with the cooked rice, season to taste, stir in the oregano, crumble in the cheese and mix until all the ingredients are well-combined.
• Lay the vine leaves on a work space and spoon a little of the rice mixture onto the centre of each leaf, then fold over the edges and roll up tightly.
• Heat the remaining oil in the cleaned pan, add the stuffed vine leaves and sauté over a gentle heat for 5 minutes, turning once.
• The vine leaves may be served hot or at room temperature.
• Note: Vine leaves are sold in gourmet delicatessens and in some supermarkets. If you are unable to get vine leaves, you can make this recipe using 8 green cabbage leaves. To prepare the cabbage leaves, add them to simmering water for 1 minute, or until wilted, and drain thoroughly.

Steps:

• Oven 350.
• Combine quinoa, sun-dried tomatoes, roasted peppers, parsley, oregano, lemon zest, salt and pepper in a med. sized bowl.
• Carefully separate vine leaves.
• Place each leaf, shiny side down and stem towards you on a work surface.
• Put 1 tablespoons stuffing near the bottom of the leaf.
• Fold the bottom and sides inward to cover filling.
• Roll tightly toward tip of leaf.
• Pack tightly, seam-side down, into baking dish.
• Pour boiling water into the dish.
• Cover with a plate to keep leaves from unrolling during cooking.
• Bake until quinoa is tender, about 30 minutes.
• Drain and serve with lemon wedges and Balkan-style yoghurt.
• I usually rinse the quinoa first and allow to dry or pat dry.
• Preparation time depends on how fast you can put this together and at first it can be slow so timing is very approximate.