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Just rolled some fatty's
FrancF
Member Posts: 35,279 ✭✭✭
For dinner-[:p]
Comments
Looks great! Had a buddy that was Greek and I loved going to his house for Greek Easter. His wife can cook!
Dolmades? Grape leaves.
Looks great! Had a buddy that was Greek and I loved going to his house for Greek Easter. His wife can cook!
DING DING!
We have a winner![:D] "Dolmas" or "stuffed grape leaves"
The Wife is Lebanese/Italian. and thats were I learned how to make them.
We are doing a Dolmas cook off, her's Vs mine. One thing we both agree upon most of the ones you find in deli's are yucky and oily.
The sweetness of the meat, and the bitter of the greens,(grape leaf) is a perfect match.ENJOY!!
BTW: looks like U have them rolled just right, not too fat, nor skinny.
Momma made them with maranara over the top, and Mostacholli regate on the side.The sauce off them Grape rolls,over the pasta is a WINNER.
Don't forget the GARLIC BREAD AND SALAD!!
You're my new hero!
Can you post a Recipe?
Those would work too[:p]
Can you post a Recipe?
I have a few variants some like Lemon some don't and most of this is eyeball and not exact- Here is the basic to start with.
For the stuffing
Meat can be ground beef or lamb. about 1.5 lbs
Basmati rice about a cup and a half uncooked
Pine nuts if you wish about a 1/4 cup Adjust (Pine nuts to rice)
1 cup lemon juice
Lots of garlic and cinnamon about 1/4+ cup each to start with
Mix all that stuff together in a bowl.
For the grape leaves hit your local market the good stuff will be packed in a brine water. (And you will have some wasted leaves)
Pull out the big ones rinse them off
Now take the stuffing and make a small 2 bite size burrito with the stuffing and grape leaf.
Keep doing that till you have them all made.
Now in a pan Like the one in the pic. stack them up and cover them with a combination of lemon/water (50/50) and add more cinnamon and garlic. cover and cook on low heat for 2 hours.
pass one over to me...
So for somebody that doesn't want to go thru the trouble of getting all the ingredients together, and cooking for themselves, what is a decent resturant that makes good ones???
That I can't answer. I will say most Deli's charge about $2.50 each.
I made about 30 of them
$4.50 for the meat
$1.00 for the rice
Garlic powder and cinnamon, got that in the pantry.
Grape leaves will cost about $4-6
Lemon juice about $3 bucks (we have a lemon tree, free)
pine nuts- market value.
Editted to ask, what sides to you serve with them?
See ya time to pig out.
Alright, I think you've talked me into it. I'm seriously thinking of trying to make these tomorrow.
Editted to ask, what sides to you serve with them?
Pita bread with roasted Garlic and brie is my choice. I will warn ya, It takes practice to make them to your taste.
The key it not to over cook them, you will have a pot of bitter mush.
It looks simple but you gotta know your ingredients and what they do with intensity.
If I give a hint, use garlic light the first time with the lemon. Cinnamon will work ok-
The Armenians have a meatless version named Yalanchi Sarma. This is usually served cold here in the U.S. topped with lots of lemon juice and lemon slices. It's very refreshing in the summer. Served with a good white wine, Cucumbers and Onions in Sour Cream along with some spicy hummus and pita bread, makes for a nice afternoon snack or casual evening munching.
This is for a small batch. I usually make 4 - 6 jars of grape leaves. The lesser quality leaves or the leaves with holes in them are used as the bottom layer in the pan.
Stuffed Grape Leaves - Yalanchi Sarma
Ingredients
* 1 qt Water
* 8 oz Preserved grape leaves
* 1 c Cooked rice
* 1 md Onion; grated
* 2 tb Fresh parsley, minced
* 1 ts Dried mint (optional in my opinion)
* 1/2 ts Allspice
* 1 Garlic clove; minced
* 1 Lemon, juiced
Preparation
In a medium saucepan place the water and bring it to a boil. Remove the pan from the heat and add the grape leaves. Let the grape leaves sit in the hot water for 10 minutes. Remove them from the water and set them aside.
In a medium bowl, place the cooked rice, onions, parsley, tomatoes, dried mint, allspice, and garlic. Mix the ingredients together well. Let the mixture sit for 2 hours.
In the center of each grape leaf place a small amount of the rice mixture. Fold the bottom of the grape leaf up and the sides over. Roll the grape leaf up. Line the bottom of a large saucepan with some of the grape leaves. Place the rolled grape leaves on top, seam side down, so that they are tightly packed. Sprinkle on the lemon juice. Add enough water to cover the rolled grape leaves.
Place an oven-proof plate on top of the rolled grape leaves to press them down. Cover the pot and bring the liquid to a boil over high heat. Reduce the heat to low and simmer the rolled grape leaves for 45 to 60 minutes, or until most of the water is absorbed.
Let them sit for 1 hour before serving or chill with fresh squeezed lemon juice.
These go great with:
Cucumbers and Onions in Sour Cream Salad
Ingredients
* 2 large cucumbers, peeled and sliced 1/8 to 1/4 inch thick
* 1 large Vidalia or Walla Walla Sweet onion, peeled and thinly sliced
* 1 cup (225 ml) sour cream
* fresh ground black pepper, to taste
* salt, to taste
* Optional, finely chopped fresh dill
Preparation
* Peel and slice cucumbers into a bowl.
* Add sweet onions.
* Add sour cream, salt and pepper to taste, and optional dill and carefully blend in the sour cream so all cucumbers and onions are coated.
* Serve chilled.
In addition:
Spicy Hummus with Fresh Pita Bread
Best.
I took some into work a couple weeks ago and couldn't even get most of the people to even try them. Bunch of wussies!
One guy tried them and said they were real good and they were just the canned vegetarian ones you buy in the middle-eastern store.
When I was a kid growing up in Detroit, all our our Lebanese relatives used to gather for a picnic in Balduck Park. Those grape leaves grow on wild grape vines and there was a fence that was covered in them.
While they men and kids played ball or barbecued shish-kabobs or had penny scrambles, many of the women would be over on the fence picking grape leaves for a future meal.
Man those were simpler times.....