Hoe gevulde druivenbladeren te maken (Dolmades) – seevine.com

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27.03.2023

Hoe gevulde druivenbladeren te maken (Dolmades)

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weken 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.

Warmte 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.

Toevoegen the garlic and pine nuts and continue to cook for another 2-3 minutes.

verhogen heat to high, add the ground lamb.

koken until meat is browned.

Toevoegen the uncooked rice, and stir about 1-2 minutes.

Verwijderen from heat and add mint leaves, currants, and baharat. Season with salt and adjust seasoning according to taste.

Nu it's time to roll! 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.

Lijn 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.

Gelijkmatig sprinkle the sliced garlic over the grape leaves. Mix together the marinating sauce ingredients and pour over the grape leaves.

Plaats a plate over the leaves, cover the pan and bring to a boil. Reduce heat to low and cook for 1 1/2 hours.

Voor the yogurt sauce: in a medium bowl, mix together the yogurt, cucumbers and garlic. Season with salt, top with olive oil and serve.

Dienen warm or cold with cucumber yogurt!

Op een hete, zonnige dag eind juni bevond ik me op een kleine Arabische markt in Jaffa, Tel Aviv, die een doos komkommers doorzocht. Ik was bij Deanna en Danya, de mooie dames achter de populaire Israëlische voedselblog Matkonation, en we waren ingrediënten voor een middag kookexpeditie. Op het menu: gevulde druif (of wijnstok) bladeren gemaakt met gekruid lamsvlees, verse munt, gedroogde aalbessen en een verkoelende komkommer-yoghurtsaus. Mei tot begin juli is de beste tijd om druivenbladeren te oogsten, wat verklaarde waarom we bossen konden pakken uit een overvolle kartonnen doos. Het seizoen was rijp voor het recept.

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