Onions from our garden
Beef and cooked chilled rice, with all the other flavor agents
Mix it all up and fry a bit to taste...correct seasonings....
Wrap the little packets and tuck them into rows....thanks to Barbara who taught me these...so long ago. This recipe below is very close to the one I have in my head.....(These are the changes I make: I use a large jar of grape leaves and scale everything up, I don't use the oil, but I line the pot with left over leaves and lime or lemon slices. I also add toasted pine nuts). These freeze really well and are great to pull out of the freezer at short notice!
Dolmeh-yeh Barg-e Mow
Ingredients: (4 servings)
Fresh vine leaves, 250 grams
Ground lamb or beef, 250 grams
Long-grain or basmati rice, 100 grams
Herbs: parsley, dill, mint, tarragon, spring onions, 250 grams
Large onions, two
Cooking oil
Tomato paste, two spoons
Salt
Black pepper
Fresh lime juice, 1/2 cup
Sugar, two spoons
· Directions:
Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off.
Wash and finely chop the herbs. Fry in oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.
Mix prepared meat, herbs and rice well. Remove any remaining stems from vine leaves, and wash. Add hot water and salt and boil for 1-2 minutes until leaves soften slightly. Drain water and allow to cool.
Mix lime juice, sugar, salt and pepper. Add half to the mix prepared earlier, and mix well. Pour 2-3 spoons of oil in a pot. Place 2 or 3 layers of vine leaves in the pot. Stack two leaves covering the cracks, place some of the Dolmeh mix on top and wrap the leaves tightly around it. Repeat until all leaves or the entire mix is used up.
Place the dolmeh's in the pot packed together. Add oil and 1/2 glass of hot water. Cover and cook over low heat for about 20-30 minutes. If necessary, add more hot water during cooking. Add the remainder of the lime juice and sugar mix and cook for another 2-3 minutes.
Ingredients: (4 servings)
Fresh vine leaves, 250 grams
Ground lamb or beef, 250 grams
Long-grain or basmati rice, 100 grams
Herbs: parsley, dill, mint, tarragon, spring onions, 250 grams
Large onions, two
Cooking oil
Tomato paste, two spoons
Salt
Black pepper
Fresh lime juice, 1/2 cup
Sugar, two spoons
· Directions:
Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off.
Wash and finely chop the herbs. Fry in oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.
Mix prepared meat, herbs and rice well. Remove any remaining stems from vine leaves, and wash. Add hot water and salt and boil for 1-2 minutes until leaves soften slightly. Drain water and allow to cool.
Mix lime juice, sugar, salt and pepper. Add half to the mix prepared earlier, and mix well. Pour 2-3 spoons of oil in a pot. Place 2 or 3 layers of vine leaves in the pot. Stack two leaves covering the cracks, place some of the Dolmeh mix on top and wrap the leaves tightly around it. Repeat until all leaves or the entire mix is used up.
Place the dolmeh's in the pot packed together. Add oil and 1/2 glass of hot water. Cover and cook over low heat for about 20-30 minutes. If necessary, add more hot water during cooking. Add the remainder of the lime juice and sugar mix and cook for another 2-3 minutes.
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