STUFFED VINE LEAVES (YALANCI DOLMA)

RECIPES/VEGETABLES

STUFFED VINE LEAVES (YALANCI DOLMA)

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Recipe-Ingrediants

Stuffed Vine Leaves, also known as Yalanc? Dolma, are small, bite-sized morsels that encapsulate the memories of my mother carefully wrapping them with patience, while I secretly snuck into the pot to eat them before they even made it to the table. Yalanc?, meaning "orphan" in Turkish, refers to the fact that these dolmas do not contain any meat.

Over the years, I have tasted dolmas in various forms at restaurants. Each one carries a bit of the chef's passion and personal touch, but above all, dolmas conceal within them memories and contemplations.

Ingredients:

250g vine leaves (approximately 70 leaves) If using fresh vine leaves, blanch them in salted boiling water for 2-3 minutes. Remove from water using a slotted spoon and drain in a colander after removing the stems and any thick veins. If using frozen vine leaves, thaw them in the refrigerator overnight. If using canned vine leaves in brine, rinse them well and drain.
400g Carolina rice (well-rinsed)
2 dried onions, finely chopped
2 bunches of fresh spring onions (approximately 8-10 stalks)
½ bunch of parsley, finely chopped
½ bunch of dill, finely chopped
3-4 spearmint leaves
2 cloves of garlic, finely chopped
400g water
1 ripe tomato, pureed
1-2 lemons (depending on desired tanginess)
Salt and pepper
1 cup of olive oil

Directions

In a saucepan, saute the fresh and dried onions with a little olive oil until they become wilted and golden. Then add the garlic and rice, and saute for 3-4 minutes.

Add water and the pureed tomato, and let it simmer for 5 minutes.

Once the rice has absorbed all the water, set it aside and add the dill, parsley, and spearmint. Mix well.

In a clean pot, arrange the torn or broken vine leaves on the bottom, as well as any leaves that cannot be used.

Take one vine leaf in your hand, or on a plate or cutting board, with the veins facing towards you and the shiny side facing down.

Using a tablespoon, take about one and a half spoonfuls of filling and place it in the center of the leaf.

Gently fold the sides of the leaf over the filling and roll it up tightly like a cigar.

Place the stuffed vine leaf in the pot, and continue filling and placing them tightly side by side.

Once they are all rolled, pour the remaining olive oil and lemon juice over the dolmas. Add water until they are just covered. Place a plate on top to keep them in place, and add a stone or a cup filled with water for weight.

Simmer the dolmas for approximately 40 minutes. Once they are ready, remove the pot from heat and allow them to cool.

Serve the dolmas with a dip made from tahini, tomato, or even yogurt.