Friday, February 13, 2009

Turkish dolmas in grapevine

  • 2 onions
  • 30g. oil
  • 30g. ground mutton
  • 40g. rice
  • salt
  • pepper
  • 1/2 bunch of dill
  • 15-20 grapevine lives
  • 4dl. sheep bone stock
Chop one onion finely, cook slowly a little in heated oil, add half-cooked rice, meat, salt, pepper and chopped dill. Mix all well. Pour hot water over young grapevine leaves (not yet sprayed), leave them to stand for a while to soften, then drain. Put a spoonful of stuffing on each leaf, fold sides towards the middle, then roll up into dolmas. Line the bottom of a pan or fireproof dish with thinly sliced onion, pour some of the remained oil over, arrange dolmas tightly side by side. Pour over stock made of ship bones. Cover and simmer until stock is nearly quite reduced, then cool. Serve dolmas cold. You can arrange with some potatoes and carrots like the photo on the left side.

(photo from Wikipedia)



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