MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Grape Leaves (Dolmas)
Categories: Appetizers, Greek, Stuffed veg
Yield: 8 Servings

8 Grape leaves
1 Batch Greek pilaf

These can be a main dish or an appetizer, depending on the size of the
leaves. If you have grape vines in your yard, the best time of year
to pick leaves for stuffind is early June. Earlier, they'll be too
small; later, too tough. Use the leaves fresh, or preserve them in
salt water in tightly-closed jars. Or, you can buy preserved leaves
in the Imported Food section of most grocery stores.

To fill:

Place a leaf down flat, stem-end toward you. Place a heaping tb (more
or less) of filling near the base, and roll tightly, folding in the
sides. Bake 20-25 minutes on an oiled tray, covered, at 350 F. Top
with Lemon-egg sauce.

Recipe by Moosewood Cookbook

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Grape Leaves (Dolmas)
Categories: Appetizers, Greek, Stuffed veg
Yield: 8 Servings

8 Grape leaves
1 Batch Greek pilaf

Here is the recipe I got from the ladies at the St. Anthony's Hellenic
Orthodox Church's "Greek Fest". I made it once just to see if mine was
as good as theirs. Dang, that was a lot of dolmas. When I get a "jones'
next time, I'll sit on it until Festival time and let them do the cooking.

Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Grape Leaves w/Cucumber-Yoghurt Sauce
Categories: Lamb/mutton, Vegetables, Rice, Herbs, Fruits
Yield: 65 Servings

1/2 lb Fresh grape leaves
1 tb Salt
2 Tomatoes; thin sliced

MMMMM--------------------------FILLING-------------------------------
2 tb Olive oil
1 lg Yellow onion; fine chopped
3 cl Garlic; minced
1/4 c Pine nuts
1/4 lb Ground lamb
1 1/2 c Uncooked short-grain rice
1/4 c Fresh mint leaves; fine
- chopped
1/4 c Dried currants *
1/2 ts Baharat
Salt

MMMMM----------------------MARINATING SAUCE---------------------------
4 cl Garlic; thin sliced
2 c Boiling water
1 tb Olive oil
1/4 c Fresh lemon juice
Salt & fresh ground pepper

MMMMM--------------------------TZATZIKI-------------------------------
1 1/2 c Plain yoghurt; pref from
- goat's milk
3 sm Cucumbers; in small cubes
2 cl Garlic; minced
1 tb Good quality olive oil
Salt

SPECIAL EQUIPMENT: Large pot, Large skillet, Medium bowl

* Use dried cranberries if you can't find currants

FOR THE TZATZIKI: In a medium bowl, mix together the
yogurt, cucumbers and garlic. Season with salt, top with
olive oil and serve.

Makes two cups

SOAK THE GRAPE LEAVES: Soak the grape leaves in a large
pot filled with boiling water and one tablespoon salt for
five minutes. Remove from water and strain. Set aside.
NOTE: If you use canned grape leaves, rinse them with hot
water twice and then twice again in cold water in order to
get all the vinegar out.

COOK THE ONIONS: Heat the olive oil in a large skillet and
add the onion. Cook over medium heat for about 7 minutes,
or until the onion is soft and translucent, but not
browned.

ADD GARLIC AND PINE NUTS: Add the garlic and pine nuts and
continue to cook for another 2-3 minutes.

ADD THE LAMB: Raise heat to high, add the ground lamb and
cook just until meat is browned. Add uncooked rice, and
stir 1-2 minutes to combine. (The rice will cook when the
grape leaves are steamed.)

REMOVE FROM HEAT & SEASON: Remove from heat, add mint
leaves, currants, and baharat. Season with salt and adjust
seasoning according to taste.

ROLL THE GRAPE LEAVES: Place a leaf, shiny side down
(veiny side up) on a clean working space. Place about one
teaspoon of filling in the center of the leaf, fold in the
sides of the leaf, and roll from the bottom to the top.
Make sure to create a very tight roll.

PLACE ROLLED GRAPE LEAVES IN POT: Line a large pot with
a layer of sliced tomatoes. Place the prepared leaves
tightly on top of the tomatoes in concentric circles,
leaving no gaps between them. Repeat with until you run
out of grape leaves, or the pot is full. When you finish
one layer, start a second layer. (There is no need to put
another layer of tomatoes on.)

ADD GARLIC AND MARINATING SAUCE: Evenly sprinkle the
sliced garlic over the grape leaves. Mix together the
marinating sauce ingredients and pour over the grape
leaves.

PLACE A PLATE OVER THE LEAVES AND COOK: Place a plate over
the leaves, cover the pan and bring to a boil. Reduce heat
to low and cook for 1 1/2 hours. Serve warm or cold with
cucumber yogurt (tzatziki).

Makes 60 to 70 stuffed grape leaves.

RECIPE FROM: http://www.thekitchn.com

Uncle Dirty Dave's Kitchen

MMMMM

... Virgin wool comes from sheep the shepherd hasn't caught yet.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Re: Stuffed Grape Leaves (Dol
By: Dave Drum to Ben Collver on Thu Jul 20 2023 05:32:00

Here is the recipe I got from the ladies at the St. Anthony's Hellenic Orthodox Church's "Greek Fest". I made it once just to see if mine was
as good as theirs. Dang, that was a lot of dolmas. When I get a "jones' next time, I'll sit on it until Festival time and let them do the cooking.

Thanks for the recipe! I've already missed prime grape leaf season, but perhaps next year i will try it out. I could see making them once a year.
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

Here is the recipe I got from the ladies at the St. Anthony's Hellenic Orthodox Church's "Greek Fest". I made it once just to see if mine was
as good as theirs. Dang, that was a lot of dolmas. When I get a "jones' next time, I'll sit on it until Festival time and let them do the cooking.

Thanks for the recipe! I've already missed prime grape leaf season,
but perhaps next year i will try it out. I could see making them once
a year.

Although my ancestry is (mostly) northern European I would make a decent Greek as I really like their cooking. Here's another that I like --

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spanakopita (Greek Spinach Pie)
Categories: Greens, Vegetables, Herbs, Cheese, Pastry
Yield: 8 servings

6 lb Fresh spinach; washed in
- several changes of water,
- coarse chopped
4 tb Extra-virgin olive oil
2 lg Yellow onions; fine chopped
2 bn Scallions; trimmed, thin
- sliced
1/2 c Fine chopped fresh dill
1/2 c Fine chopped fresh parsley
1/4 lb Feta; crumbled
1/4 c Long-grain rice
Salt & fresh black pepper
1/2 lb Frozen phyllo dough; thawed
6 tb Unsalted butter; melted,
- more for greasing

To a large cast-iron skillet set over medium-high heat,
add 2 tablespoons of the oil and the spinach, working in
batches if necessary. Cover and cook, stirring
occasionally, until wilted, 5-8 minutes. Transfer to a
large bowl.

To the empty skillet, add the remaining oil and turn the
heat to medium-low. Add the onions and scallions and
cook, stirring occasionally, until soft, 15-20 minutes.
Scrape the cooked onions into the bowl with the spinach,
then add the dill, parsley, feta, rice, and salt and
black pepper to taste. Stir to combine. When the skillet
is cool enough to handle, wipe it out and place it on
the counter.

Position a rack in the center of the oven and set @
350+|F/175+|C.

Working quickly so that the pastry doesnCÇÖt dry out,
brush the top sheet of phyllo with melted butter and
line the bottom of the skillet with it. Repeat with 9
more sheets, fanning the edges out toward the edge of
the pan and ensuring the bottom is fully covered (let
any excess dough creep up the sides). Spoon the filling
into the pan and spread evenly to fill the pan. Drape
the remaining layers of phyllo over the filling one at a
time, brushing each with butter. Brush the top layer
with butter, then neatly fold the overhanging phyllo
over the top of the pie. Brush all over with any
remaining butter. Bake until golden and puffy, about 1
hour.

Cool for 30 minutes before serving.

Yield: serves 8

BY: Diane Kochilas

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM


... "The surest way to make a monkey of a man is to quote him." Robert Benchley

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)