Stuffed Grape Leaves (Dolmas) 1
How about this Dolma recipe from _Try 'em... You'll Like 'em...
Even More_, which is a cookbook published by Congregation Beth David
Anyhow, Mrs. Leitner has a recipe with no meat in it.
This is being printed without permission, but I know her and I'm
sure she'd be honored to have her recipe posted here:
Saute onions in the oil until browned.
- 0.5 c. veggie oil
- 4 medium onions (chopped)
- 1 c. uncooked rice
- 1 c. parsley (minced)
- 0.5 c. raisins
- 0.5 c. tomato sauce
- 1 c. water
- 0.75 tsp. allspice
- 0.5 tsp. pepper
- Grape leaves
- 2 tsp. salt (or less/ to taste)
Add rice and cook on a low heat for 20 minutes (covered), stirring
Add all other ingredients (except grape leaves, of course) and cook
for 5 minutes.
When it has cooled a little, use approx. 1 tsp. of filling per grape
leaf and roll up, as for a burrito.
The filling should be totally enclosed.
To cook the "raw" dolmas, line a large pot with grape leaves and arrange
the dolmas in the pot.
Put a plate on top to keep them from floating up, and cover with water.
Simmer for about 1 hour.
Mrs. Leitner goes on to mention that these can be served hot (with
or without yogurt) or as a cold appetizer.
Basically it's the same recipe as for stuffed cabbage, except there
is no meat or cabbage.
I've also tried dolmas elsewhere that leave out the raisins and
tomato sauce, and sometimes add pine nuts to the mixture, but they
are usually a bit more bland.