Friday, 15 May 2009

Dolmas (stuffed vine leaves) / Feuilles de vigne farcies

dolmas heading_1

30 vine leaves / feuilles de vigne

1 cup of rice / tasse de riz

1 sweet onion, finely chopped / oignon doux, haché

1 tablespoon ground cumin / cuillerée à soupe cumin moulu

1 tablespoon crushed juniper berries / cuillerée à soupe baies de genièvre

1 tablespoon oregano, chopped / cuillerée à soupe oreganum haché

25 gm pine nuts / pignons de pin

25 gm sultanas / raisins sultanés

salt, pepper, olive oil / sel, poivre, huile d'olive

juice of 1 lemon / le jus d'un citron

If using fresh leaves, put them in boiling water for 2 minutes and drain. / Si les feuilles sont fraiches, mettre à l'eau bouillante pour 2 minutes et egoutter.

Cook the rice for 10 minutes and drain. / Faire cuire le riz pour 10 minutes et egoutter.

Mix the onion, herbs, spices, salt, pepper, pine nuts and raisins with the rice. / Mélanger l'oignon, les herbes, épices, sel, poivre, pignons et raisins avec le riz.

Put a teaspoonful of the rice mixture on each leaf and fold into small parcels, as shown in the photos below. / Mettre une cuillerée à café sur chaque feuille et faire des petits parcelles, voir les photos ci-dessous.

Put the dolmas in a pan, cover with a plate and then with water and lemon juice. Bring to the boil and simmer for 20-30 minutes, depending on the age of the leaves. / Mettre les dolmas dans une casserole, les couvrir d'une assiette et puis de l'eau et du jus de citron. Cuire à feu doux pour 20-30 minutes.

Service cold with slices of lemon, garnished with chopped mint. / Servir frais garnis de morceaux de citron et du menthe haché.

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Woodland Fay said...

Have copied, printed and will cook while the leaves are young. Many thanks for the recipe, meant to do this last year but left it to late. Good of you to jog my memory!

chaiselongue said...

Woodland Fay: Enjoy your vine leaves! Yes, I think it's much better to use the leaves when young. Last year I left it a bit late and the tougher leaves were much more difficult to fold. Any variety will do. I use the wild ones that grow near our garden because I'm sure they haven't been sprayed with Bordeaux mixture.

Jan said...

Have just copied this recipe down and will do today!