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What makes the dolma so popular is not only the appetising idea of eating something wrapped in a leaf, but also the mouthwatering flavour with which the salt crystals and minerals from the downy underside of the leaf infuse the filling.This recipe uses minced mutton in the filling and is served with fresh bread and natural yoghurt. |
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125g fresh or preserved vine leaves Filling: 1 medium onion 1 ripe tomato (or 2tsp tomato paste) 250g minced meat (preferably mutton) 1 tablespoon butter 2 tablespoons rice (rinsed) Salt and pepper Juice of 1/2 lemon Natural yoghurt to serve If using fresh leaves, choose the finest and reject any that are tough. Plunge them in boiling water for one minute, just until they turn from bright to olive green and are limp enough for wrapping. If using preserved leaves, all the salt should be removed by pouring boiling water over them and leaving them to soak for 15 to 20 minutes. Either way, now rinse the leaves under cold running water and set aside to drain in a collander while preparing the filling. Peel and chop the onion finely and the tomato roughly and transfer to a bowl. Add the meat, butter, rice, salt and pepper and mix well. Pour in half a glass of cold water and blend until smooth. Spread each leaf on a plate, downy side up, with the stem end towards you. Discard the stem. Place a spoonful of filling at the base of the leaf and fold the sides of the leaf over it. Then enclose the filling completely by rolling up the leaf. Arrange the dolmas snugly in layers in a shallow pan. If the meat is lean, dot the top with extra butter. Place a heatproof plate on top to prevent them unravelling. Add the lemon juice and half a glass of hot water to the pan and simmer, covered, for 20 minutes or so, until the rice grains are soft and have expanded. If all the water is absorbed in cooking, add a little extra hot water. When serving there should be enough sauce for mopping up with bread. Serve warm with yoghurt and oven-fresh bread. From Cornucopia 18 |
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milk (preferably full-cream milk) Live yogurt as a starter Bring the milk to the boil and as it cools to between 41 and 38 degrees centigrade, carefully push back the skin on the surface and add the yoghurt starter. You don't need a thermometer. Simply dip your little finger in the milk: it should be hot but bearable. Yoghurt is a 'living' culture so scalding milk will kill it. If the milk is cold the culture will remain inactive. Immediately cover, wrap in a woollen shawl and leave in a warm place to incubate - next to a radiator, in an airing cupboard or on a sunny windowsill - for six to eight hours. It should then be kept in the fridge where it will thicken further and stop souring. With the exception of fish, everything goes well with yoghurt. From Cornucopia 8 More ways with yoghurt... |
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1 leaf yufka dough Filling: 1 egg 100g white or feta cheese (crumbled) 1 cup fresh parsley (finely chopped) Oil for frying Note: You can also make your own pastry for this recipe with bread flour, water and a pinch of salt. Spread the circular yufka on a flat surface. Halve and quarter it with a knife and place the quarters on top of each other. Halve and quarter these to obtain 16 identical wedges from one leaf. Pile the wedges on top of each other. To make the filling: break the egg into a bowl. Reserve a little egg white in the shell for later, to seal the boreks. Beat the egg and mix in the cheese and the parsley. Spoon a little filling onto the broad end of each pastry wedge, fold the sides over the filling and roll up the borek on a board like a cigar, using a touch of egg white on the pointed end to seal it. Heat plenty of oil in a deep pan and deep-fry the boreks. They are best served hot, when they are at the peak of their crunchiness, with a creamy heart. From Cornucopia 33
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4 large ripe pomegranates Juice of 1 lemon 1 tablespoon kirsch 1 cup drinking water 4 generous tablespoons sugar Lemon geranium or lemon balm leaves Make a light syrup by boiling the water and sugar until the sugar has disolved. Set aside and leave to cool. Wash and pat dry the pomegrantes with a cloth or paper towel. Halve with a stainless steel knife. Select a handful of the best ruby-coloured grains of the pomegranat and set aside. Squeeze the juice from the pomegranates and the lemon. Mix and strain through a plastic sieve or cheesecloth into a glass or porcelain bowl. Stir in the syrup and kirsch. Mix with a wooden spoon and taste for sweetness. Add more sugar if needed. Freeze in an electric sorbetiere. If this is not available place in the freezer, whisking from time to time for a smooth consistency. To serve, scoop the sorbet into chilled bowls and decorate with pomegranate grains and delicately scented lemon geranium or lemon balm leaves.
From Cornucopia 5 More pomegranate recipes...
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Berrin Torolsan copyright |
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