Time 2h Yield 36 dolmades; 6 to 12 servings Number Of Ingredients 27 Steps:
In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside. Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.) To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking. Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender. Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce. In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Time 3h21m Yield 30 pieces Number Of Ingredients 16 Steps:
FOR GRAPE LEAVES: Heat 1/4 cup oil in heavy medium saucepan over medium low heat. Add onion and garlic. Saute until very tender, about 10 minutes. Add rice and cumin and stir 1 minute. Add 2 cups broth and currants. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Transfer to bowl. Mix in nuts, parsley and mint. Season with salt and pepper. Cool completely. (Can be made I day ahead. Cover; chill.) Place grape leaves in bowl. Cover with cold water and let stand 30 minutes. Drain. (Cut off stems. Arrange 1 leaf veined side up on work surface. Place 1 rounded Tbsp of rice filling on stem end, leaving 1/2-inch border. Fold 2 short sides over rice, then roll up starting at stem end. Repeat with remaining leaves and filling. Place seam in side down in 2 heavy 12-inch skillets. Divide remaining 3 Tbsp oil and 2 cups broth between skillets. Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes. Uncover and let rolls cool. Transfer to platter. Cover and chill. (Can be made 1 day ahead.) FOR SAUCE: Combine yogurt, mint, and garlic in small bowl. Season to taste with salt and pepper. Place grape leaf rolls on platter and garnish with lemon. Serve with sauce. These rice-filled grape leaves are a classic Greek appetizer.
Yield Makes about 30 Number Of Ingredients 18 Steps:
For grape leaves: Heat 1/4 cup oil in heavy medium saucepan over medium-low heat. Add onion and garlic. Sauté until very tender, about 10 minutes. Add rice and cumin and stir 1 minute. Add 2 cups broth and currants. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Transfer to bowl. Mix in nuts, parsley and mint. Season with salt and pepper. Cool completely (Can be made 1 day ahead. Cover; chill.) Place grape leaves in bowl. Cover with cold water and let stand 30 minutes. Drain. Cut off stems. Arrange 1 leaf veined side up on work surface. Place 1 rounded tablespoon of rice filling on stem end. Repeat with remaining leaves and filling. Place seam side down in 2 heavy 12-inch skillets. Divide remaining 3 tablespoons oil and 2 cups broth between skillets. Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes. Uncover and let rolls cool. Transfer to platter. Cover and chill. (Can be made 1 day ahead.) For sauce: Combine yogurt, mint and garlic in small bowl. Season to taste with salt and pepper. Place grape leaf rolls on platter and garnish with lemon. Serve with sauce.
Time 17m Yield 1 bowl pasta, 4 serving(s) Number Of Ingredients 5 Steps:
Cook pasta according to package directions and drain. Mix yogurt, crushed garlic, salt, and mint leaves together in a bowl and beat with a wooden spoon until the mixture is very creamy. Pour the warm sauce over the prepared pasta and toss.
More about “dolmades with yogurt mint sauce recipes”
Yield Makes about 40 Number Of Ingredients 16 Steps:
For pine nut dolmades: Place tomatoes with their juice in large bowl. Add next 7 ingredients and mix to blend. Season with salt and pepper. Rinse grape leaves under cold water. Drain. Cover bottom of heavy large Dutch oven with grape leaves (about 6). Place 1 grape leaf on work surface, vein side up; cut off stem. Place about 1 tablespoon rice mixture in center of leaf toward stem end. Fold sides over filling. Starting at stem end of leaf, roll up tightly as for egg roll. Place in Dutch oven, seam side down. Repeat with more leaves and rice mixture, layering dolmades when bottom of pot is filled. Pour lemon juice over dolmades. Cover with grape leaves (about 6). Add enough water to pot so that dolmades are almost covered. Place heatproof plate atop dolmades to weigh down. Cover pot and bring to boil. Reduce heat to low; simmer until rice is tender almost all liquid is absorbed, about 35 minutes. Remove from heat; uncover. Allow dolmades to cool in pot. Drain any liquid remaining in pot. (Can be prepared 2 days ahead, Cover and chill.) Arrange dolmades on platter. Serve with Yogurt-Feta dip. Yogurt-Feta dip: Place all ingredients in processor and puree until almost smooth. Season with pepper. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.) Makes about 1 1/2 cups.
