Yalantzi dolmathes (steamed grape leaves with (see dirs.)

30 servings

Ingredients

Quantity Ingredient
6 tablespoons Olive oil
1 cup Onion; finely chopped
⅓ cup Long grain rice; or medium
¾ cup Water
½ teaspoon Salt
Black pepper; freshly ground
2 tablespoons Pine nuts; (pignolia)
2 tablespoons Dried currants
40 Grape leaves, preserved
2 tablespoons Cold water
Lemon wedges

Directions

SILVER XPRESS MAIL SYSTEM 5.

Name; Steamed Grape Leaves with Rice, Pine Nut and Currant Stuffing In a heavy 10 to 12 inch skillet, heat 3 tablespoons of the olive oil over moderate heat until a light haze forms above it. Add the onions and, stirring frequently, cook fro 5 minutes, or until they are soft and transparent but not brown. Add the rice and stir constantly for 2 to 3 minutes, or until the grains are coated with oil. Do not let them brown. Pour in the water, add the salt and a few grindings of pepper and bring to a boil over high heat. Reduce the heat to low, cover tightly, and simmer for about 15 minutes, or until the rice is tender and has absorbed all the liquid. In a small skillet, heat 1 tablespoon of the remaining olive oil and in it cook the pine nuts until they are a delicate brown. Add them to the rice, then stir in the currants.

In a large pot, bring 2 quarts of water to a boil over high heat.

Drop in the grape leaves and immediately turn off the heat. Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly. Gently separate the leaves and spread them, dull sides up, on paper towels to drain.

Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture. Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water. Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes. Then uncover and cool to room temperature.

To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.

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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Beach, CA * 310-543-0439 28.8k (1:102/125) Submitted By MICHELLE BRUCE On 03-02-95

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