Yabraq/Dolma (Stuffed Vine Leaves) Recipe

Posted on
 and draining both the rice and the vine leaves Yabraq/Dolma (Stuffed Vine Leaves) Recipe

INGREDIENTS

2 cups Sunwhite Calrose/medium grain rice, soaked and drained
1 kg vine leaves, rinsed and stalks removed
1 cup olive oil
2 medium onions, finely chopped
2 medium tomatoes, finely chopped
1 bunch parsley, finely chopped
1 bunch mint, finely chopped
½ cup lemon juice
1 tablespoon raisin
1 tablespoon pine nuts, toasted
½ teaspoon allspice, ground
Salt and pepper

METHOD

After rinsing, soaking, and draining both the rice and the vine leaves, start preparing the stuffing.

Combine all the ingredients (except the vine leaves of course) in a large bowl and mix them well seasoning with salt and pepper.

Spread a vine leaf on a clean, flat surface and fill the center of it with 1 or 2 teaspoons of the stuffing (depending on the size of the leaf), then fold in the sides gently and roll up to wrap the filling making sure the wrapping is tight and the stuffing is totally enclosed. Repeat the same process with the rest of the stuffing and vine leaves.

Add 2 tablespoons of olive oil in a deep pot over medium heat and arrange the stuffed vine leaves in layers, then add water to the pot covering the vine leaves. Weigh down the stuffed vine leaves with a plate facing the inside of the pot to prevent the leaves from disbanding.

Bring to a boil then reduce the heat and simmer for 45 minutes to 1 hour until the rice is soft and the stuffing is well-cooked.

Turn off the heat and leave the vine leaves from 5 to 10 minutes to rest and cool down then take out the weighing-down plate and place a new larger one over the pot and flip it upside down.

Serve hot with the stock resulting in the pot as a soup.

Source: Sunwhite

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *