1 karen mintzias
1 jar grapeleaves (or fresh)
FILLING
2 tbsp oil
1 lb ground beef or lamb
2 onions, chopped
1 garlic clove, pressed
2 cup water
1/2 cup tomato sauce
1 cup rice
2 tbsp chopped mint
2 tbsp chopped parsley
1/2 tsp salt
1 pepper to taste
1/8 tsp cinnamon
1/2 cup currants
1/4 cup port wine (optional)
1/4 cup pine nuts or walnuts
2 cup water
1 lemon (juice only)
SAUCE
3 eggs
2 lemons (stained juice only)
1 cup hot broth
Directions
If using canned grape leaves, rinse off brine by floating leaves in a
basin of cold water. Prepare fresh vine leaves by pouring a cup of
boiling water over them in a bowl. Drain. Spread 5 or 6 leaves out
at a time on a flat surface. Lay leaf stem side up. Snip off stem
with kitchen shears.
MAKE FILLING: Heat oil in large frying pan. Fry meat, onions and
garlic on medium heat for 5 minutes, mixing it as it cooks. Add water
and remaining ingredients. Bring to a boil. Cover. Reduce heat to
simmer and cook 10 minutes, until water is absorbed. Set aside until
cool enough to handle. Put 1 teaspoon of filling near stem. Bring
left side of leaf towards center, then bring right side towards
center. They will not always meet. Pick up stem end of leaf, tucking
in the filling. Roll away from you. It will be an oblong roll like a
sausage.
Line the bottom of a large skillet with 4 leaves. Place each roll so
that the tucked under end is on the bottom. Arrange each roll snugly,
one next to the other, until all the leaves (except 3), and filling
are gone. Place these leaves flat on top of rolls. Place a flat dish
on top of rolls also to prevent their unravelling during cooking.
Add water and lemon juice. Bring to a boil. Cover. Reduce heat to
simmer and cook 45 minutes. When done, remove pot from fire. Make
Egg and Lemon Sauce and add to broth immediately or serve without
sauce either cold as an appetizer or as a hot entree.
EGG AND LEMON SAUCE: Beat eggs until thick and light yellow, at least
5 minutes, with an electric beater or 10 to 15 minutes by hand. Add
juice slowly, beating all the while. Mix 1 cup hot broth into beaten
eggs, stirring it in quickly with spoon (or wire whisk) so heat will
not curdle the eggs. Cook over very low heat until thickened.
From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel
Books, New York.
Typed for you by Karen Mintzias
Servings: 60 servings
Byzantine Dolmathes (Stuffed Grapeleaves) Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into the far past, in fact as far back as the ancient Egyptians, and maybe even further. However, these, early recipes were just very basic pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of scripts which described recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvres, entrees and afters, a style of dining still practiced today. He also recounts how the Roman chefs were skilled in the use of many different herbs, including a few that are still present in modern kitchens for example thyme, fennel and dill. During the following few hundred years, the rich families of the West tried to serve the most exotic meals, and as a result chefs and their recipes increased in prestige. However, it wasn`t until the 1800s that cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and recording the recipes of their peers. By the time we get to the 1900s, cooking publications were increasing in popularity mostly due to increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Byzantine Dolmathes (Stuffed Grapeleaves) recipe.
