STUFFED VINE LEAVES - AUTHENTIC TURKISH DOLMA RECIPE
"Dolma" in Turkish translates to any vegetable stuffed with a rice-based mixture. Lots of spices are used for the stuffing. For me, the most important one is the lemon salt. It gives a nice aromatic taste, which can not be replaced by the combination of lemon juice and table salt. If you can not locate any lemon salt, don't forget to replace it with only half the amount of kosher salt (two tbsp will be too much) and juice of half a lemon. The process may be a little confusing, you can check out step-by-step pictures at my blog here: http://cafefernando.com/?p=42
Provided by Cenk Sonmezsoy
Categories Vegetable
Time 2h30m
Yield 40 dolmas, 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 299.3, Fat 14.2, SaturatedFat 1.8, Sodium 6.8, Carbohydrate 39.5, Fiber 2, Sugar 5, Protein 4.1
LAMB CASSEROLE
Lamb Forequarter Casserole. This casserole is so yummy! The trick is to cook it slowly for at least two and a half hours. It can also be done in the slow cooker. The lamb just falls off the bone when it is done correctly. Warning...if it is not cooked long enough the lamb will be tough! I always taste the sauce after an hour and a half to see if it needs anything added. I hope you enjoy this. By the way the recipe only allows me to put the chops as shoulders but I buy them labeled forequarters.
Provided by ozzygirl
Categories Stew
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C.
- Lightly seal the lamb forequarter pieces with some oil in a large frying pan and then remove from the pan.
- Using same pan add onion, garlic and carrot and lightly fry until onions are clear.
- Add the tomato base (pasta sauce), stock and water and stir. Add oregano, salt and paper. Add the lamb forequarter pieces again and mix through.
- Remove from heat and transfer into casserole dish.
- Add peas.
- Add more water and tomato base (pasta sauce) if needed. The lamb forequarters should be almost covered.
- Bake in oven for at least two and a half to three hours at 180°C Check after one and a half hours, stir through, add water/base if necessary.
- Serve with boiled potatoes.
Nutrition Facts : Calories 89, Fat 1.1, SaturatedFat 0.2, Sodium 235.6, Carbohydrate 17, Fiber 3.5, Sugar 8.2, Protein 3.6
People also searched
More about "middle eastern lamb casserole baked under vine leaves recipes"
MIDDLE EASTERN LAMB AND LENTIL RICE PILAF | RECIPETIN …
From recipetineats.com
5/5 (28)Total Time 20 minsCategory Midweek Meal, RiceCalories 404 per serving
SLOW COOKED LAMB SHAWARMA | RECIPETIN EATS
From recipetineats.com
LAMB-STUFFED VINE LEAVES | READER'S DIGEST ASIA
From rdasia.com
MIDDLE EASTERN LAMB RECIPE | BETTER HOMES AND GARDENS
From bhg.com.au
MIDDLE EASTERN LAMB STEW - EATINGWELL
From eatingwell.com
MIDDLE EASTERN SHREDDED LAMB WITH CHICKPEA PILAF …
From recipetineats.com
SLOW ROAST RAS EL HANOUT LAMB & COUSCOUS - GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
LEBANESE WARAK ENAB (STUFFED VINE LEAVES) - ROUBA SHAHIN …
From roubashahin.com.au
EASY MOROCCAN LAMB STEW RECIPE - THE …
From themediterraneandish.com
KUZU GUVEC (TURKISH LAMB CASSEROLE) - COOKING …
From cookingorgeous.com
MIDDLE EASTERN LAMB CASSEROLE BAKED UNDER VINE LEAVES RECIPES
From tfrecipes.com
MIDDLE EASTERN LAMB CASSEROLE - LOUISECOOKS.COM
From louisecooks.com
MEDITERRANEAN LAMB CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
HOME-STYLE LAMB CASSEROLE - TASTE.COM.AU
From taste.com.au
LEBANESE MOUSSAKA (MAGHMOUR) | RECIPE | A KITCHEN …
From vidarbergum.com
TOM KERRIDGE’S MIDDLE EASTERN SLOW-COOKED LAMB
From jamesmartinchef.co.uk
ROAST LAMB WITH MIDDLE EASTERN SPICES - CHEF TARIQ
From cheftariq.com
MIDDLE EASTERN LAMB RECIPES - 44 RECIPES | WOOLWORTHS
From woolworths.com.au
BEST-EVER LAMB CASSEROLE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
RECIPE CORNER: ROBYN KALAJIAN’S SHIRDOV SINI SARMA - BAKED …
From mirrorspectator.com
MIDDLE EASTERN LAMB CASSEROLE BAKED UNDER VIN - RECIPEBRIDGE
From recipebridge.com
#lactose #weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #casseroles #main-dish #fruit #lamb-sheep #asian #oven #potluck #dinner-party #holiday-event #dietary #spicy #free-of-something #citrus #oranges #meat #taste-mood #to-go #equipment #4-hours-or-less
You'll also love