2020-08-13 / test@t

Vegetarian dolma

Vegetarian dolma
  • 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
  • salt
  • 400 g mazoni


Step 1
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.
Step 2
Pour boiling water over the grape leaves for 5 minutes, then drain the water.
Step 3
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.
Step 4
Add oil to the pan, put the leek, simmer over low heat for 5 minutes. Transfer the leek to the nuts.
Step 5
Add rice, raisins and olive oil to the nuts and leeks, salt and stir.
Step 6
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.
Step 7
Steam the dolma for 20 minutes. and serve with yogurt sauce.
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