Dolmades aka Stuffed Grape Leaves - BBQ Central

Go Back   BBQ Central > Corporate Administration > General (Non-BBQ) Discussion
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-16-2010, 05:00 PM   #1
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Dolmades aka Stuffed Grape Leaves

These are the Dolmades(Stuffed Grape Leaves) that I pickled in a earlier video. It was my first time. My grandma was from Greece and she did this kind of cooking when I was a little kid and I want to learn more of this kind of cooking. I added different stuff that I thought I would like since cooking has no limits. Here how you make the rice pilaf to stuff the grape leaves with...
Quote:
1 large onion chopped fine...
1 lbs ground beef or they call it mince meat....
1/2 cup jasmine rice
1 cup of chicken bouilion... I used Goya brand
small batch of fresh mint chopped fine...
fresh lemon juice
Greek Seasoning of your choice...
Olive oil...

Making the Pilaf:

ok, take the onion and cook it in some olive oil(few spponfulls).
Add the ground beef and cook down to a grey-brown color.
Take 1 cup of water and dissolve the Chicken Bouillion to make a stock. Add the chopped mint to this liquid along with some lemon juice (1/4 cup).. You cam heat it up in the microwave. Pour this over the meat and then add the 1/2 cup of rice and as much Greek Seasoning you desire.. Remember the stock has salt. Simmer for about 15 minutes until the rice is soft but not all the way done...

Stuffing the Grape Leaves:

Take a Grape leave and pinch the stem off after it has been washed in fresh water. Take a small spoonfull of the Pilaf and put it in the middle of the leave. Now fold the two bottom pointed parts of the leaf over the pilaf. Now fold the middle pointed parts of the leaf over the pilaf. Ok, now start rolling the Dolma from the bottom to the top.. Don't roll too tight since the rice is going to swell up and can bust the leaf... Take all the Dolmades and lay into a pot with some olive oil and lemon juice/water in the bottom. Keep making them and layering them until you are finished. Pour more water/lemon/olive oil mixture on top of them until they are barely submerged.. Simmer for about 15 minutes.. Let them rest until just warm..... Serve with :AVGOLEMONO Sauce....


AVGOLEMONO Sauce:

3 egg yolks(Yellow only)
1/3 lemon juice
1 cup Chicken Boullion

Whisk the 3 eggs yolks, add lemon juice and whisk more. finally add some Chicken Boullion slowly and whish and then heat up to a simmer....Pour this on top of your Dolmades and eat.. Don't blame me if you get hooked on these and start hanging out on the middle eastern side of town everyday for lunch...
[youtube:3holthii]
















__________________

surfinsapo is offline   Reply With Quote
Old 05-16-2010, 05:57 PM   #2
God O'Que
 
Vermin999's Avatar


 
Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
Re: Dolmades aka Stuffed Grape Leaves

Looks great and great video too.
__________________

__________________
Weber Blue Performer
Weber 22.5 OTG with Weber Rotisserie
18" WSM
Weber Jumbo Joe
UDS
Weber Q100
Santa Maria Style Grill

John
Vermin999 is offline   Reply With Quote
Old 05-17-2010, 10:06 AM   #3
Saint O'Que
 
Helen_Paradise's Avatar


 
Join Date: Jun 2005
Location: SoCal
Posts: 1,245
Re: Dolmades aka Stuffed Grape Leaves

I so wish I had the patience to make those...but don't Do you ever make the sourish stuffed cabbage something or other? I still have childhood nightmares from those.
__________________
30 Helens agree...to disagree.
Helen_Paradise is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:12 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.