A Meze mishap

Last time I visited Turkey, I attempted to make Dolmasi, without a recipe. I’d eaten them enough times and decided they couldn’t be too difficult to make.  But my first attempt didn’t turn out very well, and when I tried to eat them – the leaves were tough and unswallowable!  (I know that’s not a word – but it sums up the experience).

I threw the rest of my Dolmasi away, and later did some research on what I did wrong … and discovered I’d missed one key step…. I hadn’t cooked them!  Who knew?  Simple when you know how.

I’ve found a couple of different recipes, and I’m going to have another attempt at Dolmasi making.

You can buy the grape leaves pre-packed from the Market, or buy them loose from the pazar (the featured image photo is of grape leaves on sale at Yalikavak Market).

Reposted from the Hurriyet Daily News

Stuffed grapevine leaves

Ingredients for 4 servings

½ kg grapevine leaves	1½ bunch parsley
1 potato, medium size	½ t-spoon pepper
2 onions, medium size	1 cup rice
4 tomatoes	2 tablespoons lemon juice
1 cup rice	½ cup olive oil

Preparation

1. If you are using fresh grapevine leaves, blanch, drain and rinse. If you are using preserved leaves, drain them in a colander and rinse under cold water to reduce salt.
2. Clean parsley and onion. Finely chop. Peel and dice three tomatoes.
3. In a mixing bowl, combine parsley, one onion, tomatoes, ground white pepper, rice, lemon juice and olive oil. Toss well. Set aside.
4. Peel potato and slice finely. Slice remaining onion and tomato. Place potatoes, onion and half of tomato slices on bottom of a pot in which you are going to cook.
5. Place a grapevine leaf, veined side up, on a wooden board and nip off stem.
6. Top with one tablespoon of stuffing. Roll up leaf, folding in ends to prevent leaking. Repeat filling with all remaining leaves.
7. Set rolls in pan side by side, pressing to make compact. Place remaining sliced tomatoes on top. Pour one cup of water over rolls. Set a heatproof plate upside down on top to keep them from unfolding while cooking. Reduce heat to low after boiling, let simmer for 45 minutes.
8. Remove from heat. Let cool. Serve at room temperature.

 

 

From Eat Smart In Turkey. Copyright Ginkgo Press.

Zetinyagli Yaprak Dolmasi

Ingredients for 12 servings

½ to 2/3 lb of grapevine leaves	1 bunch dill, finely chopped
4 Tablespoons of Pine Nuts	4 Tablespoons of Currants
8 Onions, grated	2 Cups hot water
1 Medium can of chopped tomatoes	1 lemon
1 Cup uncooked Rice	½ to 1 cup olive oil
Salt & Pepper to taste

Preparation

1. Grate the onions finely.  Heat olive oil in a large pot, then fry the onions and pine nuts for 10 minutes, stirring frequently.
2. Add rice and cook for another five minutes.
3. Add tomatoes with their juice, currants, one cup hot water, and salt and pepper. Stir once, cover and simmer over very low heat until liquid is absorbed (20 to 25 minutes).
4. Stir in finely chopped dill and let cool.
5. Rinse and drain grape leaves. Line a large, deep frying pan with torn leaves.
6. Place a whole leaf on the table with the stem toward you, matte side up. Trim the stem if more than 1/4 inch long.
7. Place a tablespoon of stuffing near the stem end and roll the leaf away from you to cover the stuffing. Then fold the sides of the leaf toward the center and finish rolling. Make a firm little roll.
8. Place the stuffed grape leaves in the frying pan, side-by-side; you may make two layers if necessary. Continue until you have used all the leaves. Pour one cup hot water and the juice of half a lemon over them. Cover with a plate, and put a lid on the frying pan. Simmer for 20 to 30 minutes.
9. Pour off excess water and let cool. Transfer to a serving dish and garnish with lemon slices or wedges. Serve as an appetizer or as a separate (usually second) course with bread.