- Toronto, Canada
People who claim to not like dolmas can't keep their hands off
My food-xenophobic brother-in-law ate nearly half of them at the
last party we had.
- 1 cup raw short-grain rice (I use japanese/korean sticky rice)
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 1 onion, diced
- 1/2 red pepper, diced
- 1 tsp cinnamon
- 2 tsp dried oregano
Unroll one bunch of leaves, and give them a quick rince in a colander.
- enough grape leaves to use mixture (one jar will be more than
- 3 tbs olive oil
- 1/4 cup lemon juice
- 2-4 more cloves garlic
Pick out very small or broken leaves and use these to line the bottom
of a heavy, mimimum 2 litre pot.
Mix rice, garlic, tomato, onion, red pepper, cinnamon and oregano
in mixing bowl.
Take one leaf spread on palm of hand, stem end towards wrist (snip
off any remaining stem).
Place about a teaspoon of filling in middle, closer to stem end.
Fold bottom up just to cover filling, then bring sides over.
Continue rolling to tip.
Place flap side down in bottom of pot, close to wall.
Continue rolling until all filling is used, stacking them tightly
Simply pack on top when one level is full.
Cover with olive oil, garlic, lemon juice, and enough water to
cover all stuffed leaves.
Cover and heat on medium (on stove top) for about 45 minutes, or
until almost all water seems to have been absorbed.
Let cool and remove from pot.