Long may this glorious Spring-like weather continue. That, and winning the lottery would make me a very happy girl 🤣
Until then, let’s talk food! I made yalancı dolma yesterday, which is the non-meat version. I had no vine leaves left in the freezer, so I had to go for jarred vine leaves, which you just have to cook a little longer than fresh vine leaves. To make 40’ish:
40’ish vine leaves
6 tbls extra virgin olive oil
3 tbls lemon juice
1 large onion diced
300 gms rice
1/2 bunch of chopped parsley
3 tbsp dried mint
1 tin of chopped tomatoes
2 tbls tomato paste
1 tsp sugar
Salt & pepper to taste
Soak the vine leaves in hot water for 10 minutes, drain and set to one side
Soften the onions in 3 tbls of olive oil in the frying pan (takes 15-20 minutes).
Then add the rice and fry together for five minutes. Then add in: the mint, parsley, tomato paste, seasoning, sugar and fry for a further minute or two. Add to a large bowl and mix together with the tin of chopped tomatoes.
Take a teaspoon of stuffing and place into the middle of your vine leaf (make sure the leaf is vein side up). Then fold over the middle, do one full roll, then fold in each side and then continue to roll until you get to the end.
In a wide and deep saucepan, place the dolma’s not too close to each other. Once the bottom layer has been done, then start a second layer, but criss-cross to the opposite side of the first layer.
Add the remaining olive oil, lemon juice, and then get a couple of tea-plates and place on top of the dolma so that it is covered. Then add sufficient water to around 1.5 inches above the dolmas. Bring to the boil with the lid off, then place the lid on, and simmer for 40 minutes. Let it rest for 15-20 minutes, then dive in! 😋