Return to Main Recipes Page/Return to Home Page

Dolmas (Stuffed Grape Leaves) I (P, TNT)
Source: "Jewish Cooking in America," by Joan Nathan
Yield: 36

2 large small white onions, chopped
1/2 cup olive oil
1-1/2 cups basmati rice
3/4 cup mint, chopped
1/2 cup raisins
2 lemons, juice of
2-1/2 tablespoons apricot jam
salt and freshly ground pepper to taste
1/2 teaspoon cumin, or to taste
36 grape leaves
1-1/2 cups water

Sauté the onions in the oil until light brown, remove from heat and add the uncooked rice and the other ingredients all except grape leaves.

Scatter the bottom of a heavy casserole with a few grape leaves.

Place a leaf dull side up and stem removed, on a flat surface with the stem end away from you. Place a tablespoon of filling on the leaf. Fold the stem end over the filling. Press filling firmly underneath the leaf. Fold the sides in and roll from the top toward you.

Place the stuffed grape leaves in alternate layers in the casserole, add the water. Cover with a plate to keep the grape leaves down. And then place a lid on the casserole.

Steam the grape leaves over very low heat for about 40 minutes or until cooked.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A