Stuffed Grape Leaves
wash the rice and soak it for 30 min, mix the tomatoes,parsley, cilantro, garlic, and onion in the food processor, rinse the rice and mix it with mixture with a spoone, add the oil salt and black pepper, Take a leaf in your left hand (stem side up) and grab a pinch of stuffing in the right hand (about a tablespoon) and roll the stuffing a little in your fingers to shape it, then place it in the middle of the leaf by the stem.
Take one of the bottom edges and turn it in to the center, then the other bottom edge, then the same for the other two leaf parts, now place it on a hard surface to roll it up into the middle leaf.
This gets easier as you get used to the portions and leaf size. (Some leaves may have only 2 corners and a middle part, so just fold it up pretty much the same, minus the 2 bottom parts.) If you have leaves with holes, just use part of a broken leaf to patch it up.)
Now, place them one by one in the pot as you roll them, seam side down. You will have 2 levels if you're making 40-50.
After you have finished rolling and setting, sprinkle lightly with sea salt over the top, and a drizzle of olive oil, then cover with the remaining small/broken leaves.
Add enough water+ tomatoe paste to cover the bottom layer. Then add a flat plate or top to press down on the Dolmades to keep them from unrolling while cooking.
Heat until boiling, cover with a tight fitting lid, and reduce heat to medium (or a simmer) for 45 minutes.
CALORIES: 337.6 |
FAT: 16.4g |
PROTEIN: 12.1g |
CARBS: 37.5g |