Quoted message said:From: "Cristina" <[email hidden]>
Hello, I am looking for recipes using grape leaves. Any suggestions
would
Quoted message said:be appreciated. Thank you.
* Exported from MasterCook *
Dolmathes
Recipe By :The Grecian Plate
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound grape leaves
1/2 cup long-grain white rice
3 tablespoons olive oil
2 teaspoons dried mint
2 teaspoons dried dill
1/2 cup water
1/3 cup butter
1 cup chicken stock
3 large onions -- minced
1 1/2 pounds ground lamb, beef or turkey
salt and pepper -- to taste
Avgolemono Sauce with Yogurt
Drain brine from grape leaves, snip off stems and rinse thoroughly in
cold water. Drain and set aside
Mix ground turkey, rice, onion, oil, mint, dill, water, salt and pepper.
Line the bottom of a Dutch oven with any torn grape leaves you may have.
With the stem end facing you, place 1 tablespoon of the meat mixture at
the base of the leaf, fold sides in and roll up. Do not roll to tightly as
the rice will expand during cooking. Continue until all leaves are filled.
Layer stuffed leaves in a circular pattern in the Dutch oven, seam side
down. Shape any remaining meat into meatballs and lay on top. Add chicken
stock and enough water to cover dolmathes. Place an inverted heavy plate
on
top to prevent shifting. Bring to a boil, reduce heat to a simmer and
cook,
covered, for 50 minutes. Shake pan occasionally to prevent sticking.
NOTES : Place dolmathes on a large plate and pour AVGOLEMONO SAUCE over
them.
* Exported from MasterCook *
Avgolemono Sauce With Yogurt
Recipe By :The Grecian Plate
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup plain yogurt
1 cup broth from DOLMATHES
2 tablespoons cold water
1 1/4 tablespoons cornstarch
4 eggs -- beaten
3 teaspoons lemon juice
dash salt
dash white pepper
Combine yogurt and broth. Set aside. In a medium saucepan dilute
cornstarch in water, add eggs and beat well. Add lemon juice, salt and
pepper while beating. Fold in yogurt mixture. Place over low heat and
continue beating until sauce thickens to consistency of heavy cream. DO
NOT
BOIL or eggs will curdle.
Serving Ideas : Serve over Dolmathes.
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