2020-08-13 / test@t
- 40 canned grape leaves
- 2 large leeks (white portion only)
- 50 g pine nuts
- 2 tbsp. l. butter
- 200g cooked long grain rice
- 50 g soft raisins
- 3 tbsp. l. olive oil
- salt, freshly ground black pepper
- 1 medium bunch of cilantro
- 400 g mazoni
STEP-BY-STEP COOKING RECIPE
For the sauce, finely chop the cilantro, put in a mortar, season with salt and crush into a paste. Mix this paste with yogurt until smooth, refrigerate for 2 hours.
Pour boiling water over the grape leaves for 5 minutes, then drain the water.
For the filling, rinse and chop the leek very finely. Place the pine nuts in a barely preheated skillet, place over medium heat and cook, stirring occasionally, until golden brown, about 3 minutes. Transfer the nuts immediately to a bowl.
Add oil to the pan, put the leek, simmer over low heat for 5 minutes. Transfer the leek to the nuts.
Add rice, raisins and olive oil to the nuts and leeks, salt and stir.
Spread the grape leaf upside down in front of you on the work surface, with the base (where the stem was) towards you. Place a spoonful of the filling in the center, near the base. Roll into a tight roll, tucking up the open edges.
Steam the dolma for 20 minutes. and serve with yogurt sauce.