Yalanci Dolma (Stuffed vine leaves)

[cannedmoose]

Ingredients (serves 4):

-About 25 vine leaves

-Juice of half lemon

-5 fl oz olive oil

-8 fl oz water



For the fillings:

-4 fl oz olive oil

-1 onion, finely chopped

-6oz long-grain rice, washed and drained

-9 fl oz water

-Salt and ground white pepper

-Half tsp sugar

-1 tbsp dried mint



Fresh or preserved vine leaves may be used. Fresh leaves will need to be par-boiled until soft, rinsed in cold water, drained and patted dry. Preserved leaves will need soaking in several changes of cold water for about 15 minutes, then blanched for about 3 minutes, rinsed in cold water, drained patted dry. Cut off any stalks and set aside a few odd-shaped leaves for use later.

Make the filling by heating the oil in a heavy-based saucepan, then adding the onion and softening slightly over a low heat. Then add rice and stir for a few minutes to coat the grains evenly. Add the water, salt, pepper, sugar and dried mint, stir well and cover the pan, simmering for about 20 minutes until the rice is soft. Stir occasionally and add more water if the mixture becomes dry before the rice is cooked. Remove from the heat and cool.

To assemble the dolmas, lay down one of vine leaves, vein-side up. Place a heaped teaspoonful of filling near the stalk end, fold sides of the leaf over, then roll it up firmly to make a small parcel. Repeat the until all of the filling has been used. Place the rolled vine leaves side-by-side in a heavy-based saucepan, packing them tightly together. Add the lemon juice, oil and water, then cover with the vine leaves you set aside. Cover with a plate, to weight the dolmas down, the cover the pan with a lid.

Place the pan on a medium heat and boil the liquid for 10 minutes before turning down the heat and simmering for further 35 minutes Allow the dolmas to cool in the pan before serving either warm or cold.